Ms. Sunshine Baker, Social Media Consultant at .Commarketing invited Central Florida Bloggers including me to preview the new fall menu at Tony Roma’s and share Tony Roma’s latest campaign ‘Raising the Steaks‘, a noble cause if I may say so.
With over 150 family restaurant locations on six continents, Tony Roma’s is one of the most globally recognizable names in the industry. From Miami to Los Angeles, Orlando to Edmonton, and Tokyo to Madrid, Tony Roma’s serves its signature BBQ ribs, world-famous onion loaf, and other steak, chicken and seafood entrees to thousands of guests every day. Ms. Monique Yeager, Director of Marketing for Romacorp, Inc. and Executive Chef Bob Gallagher were on site to walk us through Tony Roma’s fall menu that focus on variety for all their guests.
Raising the Steaks: Between October 14th thru December 31st , 2013, Tony Roma’s will honor the value of arts and music in our communities by donating a $1 for every purchase made of the Fall season featured item, Filet medallions with Samuel Adams Mushroom Sauce to Americans for the Arts. Each Tony Roma’s participating restaurant will choose a local school in their community and designate the funds raised to the school’s arts and music program through grants provided by Americans for the Arts Funds. Our goal is to raise $10,000 for the arts.
Our delicious evening commenced with a choice of Tony Roma’s new signature cocktail, the Romarita — concoction of cranberry juice, tequila, and grenadine rimmed with salt and sugar and Sam Adams Oktoberfest.
Executive Chef Bob Gallagher tantalized all our senses with generous portions of his fall appetizers. Screaming Cheese: light cream cheese filled balls dressed with the classic and delicate marinara, garnished with fresh basil was a far cry from the mozzarella sticks most family styled restaurants boast on their menus. Well done Chef!! Buffalo Chicken Eggrolls with Goat Cheese Dipping Sauce: Another fun variation to bar food – buffalo chicken flavored egg rolls served with tangy goat cheese dip on a plate of fresh salad and blue cheese crumbles. One can completely understand how this appetizer would disappear fast if the boys were watching a foot ball game on one of the many big screens at Tony Roma’s. Our appetizer flight ended with Pulled Pork Tacos: 12 hour in-house smoked pork, apple and hearts of palm slaw, and a dash of siracha encased in a thin wonton shell, it was brilliant!!
Executive Chef Bob Gallagher was far from done – yet to showcase his cooking skills, chef dazzled us with his line up of main courses. Filet medallions topped with a Sam Adams and mushroom reduction sauce accompanied with in-house smoked asparagus, need I say more? Tony Roma’s Half-Chicken topped with gravy, roasted root vegetables, medley of rice pilaf with golden raisins was the indisputable star of the evening. The bird was succulent and brimming with bold flavors. In my humble opinion – it was thanksgiving on a plate!! Our main course tasting ended with Braised Short Ribs – finger licking meat, cranberries, creamy mashed potatoes, and chipotle sweet potatoes, food porn at it’s best!!
Tony Roma’s is on a mission, and a highly successful one to reinvent themselves by keeping up with the times. Friendly atmosphere, expansive array of delicious dishes, service with a smile – this is your family neighborhood joint!! Go EAT people – and remember to order the Filet Medallion so the kids at YOUR school can develop the critical thinking, collaborative, and creative skills necessary to succeed in today’s ever-changing world.