American food seems to be the pinnacle of greasy gluttony or a truly perilous trap that causes sharp stomach pains and regret. As far as I know, typical American cuisine is fond of enveloping their menu with too much meaty dishes. I found the same thing consistently with Tony Roma’s, where I had dinner with a friend last week, at least upon going over their menu three times. (Click here to view Tony Roma’s menu.)
Tony Roma’s is a franchise under a holding company, Mas Millennium (Singapore) Private Limited operating in seven cities in the world, namely: Singapore, Jakarta, Shanghai, Bangkok, Manila, Sydney and Perth. In the Philippines, it has three branches spread out in these locations: Glorietta (Makati), Bonifacio Global City (Taguig) and Alabang Town Center (Muntinlupa).
I’ve never known about Tony Roma’s before, as restaurants that tend to lean on meat-centric offerings are not really on my culinary radar. But this does not mean that I would reject a dinner invite at an “upscale” dining place like Tony Roma’s. 🙂
Review of Tony Roma’s (Glorietta 4, Makati City)
From stepping in from the door and glancing around, I could sense that Tony Roma’s is a “special-occasion” diner that presents creative and complicated food prepared perfectly and complemented by an unparalleled wine list. According to my research, this top-notch restaurant is best known for well-executed steaks, tender baby back ribs, elegant setting and well-informed service that are guaranteed to justify expensive prices.
Perhaps because of our conversation flow, I didn’t notice that we’ve stayed here for about three hours. Gasp! We left when it was almost closing time. For that, I commend the ambiance of the place with great marks, as it helped me feel comfortable. Tony Roma’s is as fancy as a restaurant in a four-star hotel where customers can feel relaxed to wile away an entire afternoon or evening.
We received fine service. Staff was gracious to suggest a quiet area for us. The first floor seemed pretty busy and cramped with customers eating at peak hours. The second floor had about three different sections for different types of customers: families, small groups and big ones. We were given the menu once we were seated. The waiter repeated our orders as he should. Food didn’t come out fast but waiting time was tolerable.
Food choices on the menu consist of all traditional American variety. Must-tries are the well-marinated “fall-off-the-bone” pork ribs and chicken barbecue. While there are tons of variations of pork and chicken dishes differentiated by the sauces, there are also dishes that are suited for pescetarians like me.
I got the Shrimp Marinara (Lunch portion, PHp 395) — linguine with marinara sauce, a dash of herb and Parmesan cheese topped with tender grilled shrimps. The taste of the pasta is almost forgettable, but the texture was great and the shrimps were seasoned wonderfully. I’m not a “pasta person,” but this one, like the limited number pastas that passed my test, is counted as a strong contender in defying my preconceived biases against pasta. This shrimp marinara didn’t make my heart skip a beat but overall taste was good.
On the other side, my friend had the Chicken Alfredo (Lunch portion, PHp 415) — linguine with mixed with creamy mushroom sauce, a dash of herb, Parmesan cheese topped with grilled chicken breast.
Price for Value: ★★★☆☆
Carnivores who are willing to pay a hefty price can check out the steaks and baby back ribs at Tony Roma’s. Basing on the quality and presentation of food and accommodation, I recommend this restaurant still even if I’m not a straight-out meat-eater.
Ground Floor, Glorietta 4, Ayala Center, Makati City, Metro Manila
Contact number: (02) 757-1926
2F Expansion Wing, Alabang Town Center, Muntinlupa City
5th Avenue Corner 28th Street, Bonifacio Global City, Taguig City
11.00am to 11.00pm (Sun – Thu)
11.00am to 12.00 midnight (Fri – Sat)