Tasty ribs... and more.
A weekend that made history...
One weekend back in the 70's, Chef Dave Smith and Tony Roma decided to throw some racks of ribs on the grill. It was only going to be a temporary thing, using Chef Dave's own secret barbecue recipe. On Monday, they'd go back to grilling their great burgers and steaks and it would be business as usual at a little place called Tony Roma's restaurant in North Miami, Florida.
One taste, and customers immediately forced them to change their plans. People started coming from all over. Heck, whenever Dallas Cowboy's owner Clint Murchison, Jr. was in Miami, he'd go out of his way to stop in at Tony Roma's. Because he couldn't come to town often enough, he finally just bought the concept and started building them in Texas, California, New York, Hawaii, and even Tokyo, Japan.
Today, with over 260 locations on five continents, Tony Roma's is creating an international phenomenon with its flame grilled ribs, steaks, chicken and seafood.
So, what makes Tony Roma's ribs better than other places? We can't really say much without giving away some major trade secrets. It's the result of our special cooking process that seals in the smoked flavour, and our selection of only premium rack cuts that are more tender and meatier than the ribs most other places use.
With over 260 locations on five continents, Tony Roma's is creating an international phenomenon with its flame grilled ribs, steaks, chicken and seafood.
