Romo’s Cafe

I have lunch at Romo’s at least once a week and I have had pretty much everything on their standard menu and some specials and have not had a bad experience to date. I’ve been going since they opened.

Sometimes, I read a bunch of good press and get recs from friends, but the actual experience isn’t great.
My first visit, we went for dinner on Saturday night, and the place was fairly empty. Ordered the truffle fries and arancini to start, and a bottle of wine. The fries were great and the arancini was decent. I ordered the duck ravioli and he got the special, the cajun risotto.
Both of our meals came with a giant hunk of bread, which I’m not sure what that was for. I got about six ravioli, some of which were slightly underdone and chewy. The duck was excellent though, so it saved the dish. I didn’t care for the sweetness of the cream sauce, which I assume was from the onions. The risotto arrived boiling lava hot and we couldn’t eat it for awhile. The taste was good, and just a little spicy.
My second visit was for lunch. I got the french fry sampler to try all three kinds of fries. The truffle fries were once again amazing, but I couldn’t taste a difference between the duck fat fries and the original fries. I ordered the cheese steak «all SA,» with an avocado mousse and a spicy sauce. When it arrived, it had very little of either and was dry. I was disappointed in that experience. My companion had the penne vodka and deemed it fine.
So I’ll be back to Romo’s, because so many have lauded it. Perhaps I’m ordering the wrong things here, or just haven’t seen the best of the place. I’m more than willing to give it more tries, if only to find what I’m missing here.

Came here with my boyfriend because he bought a Livingsocial deal for the place. Glad they have OpenTable reservations! We went on a Tuesday for dinner, and looked like we didn’t really need to make reservations anyways. There were maybe 3 or 4 other tables there. Probably would not come back without a Groupon… I’m not used to spending $ 40 for dinner!
Atmosphere: 2.5
At first glance, the restaurant looks more like an casual burger place or café than a fancy restaurant to order italian risotto and duck confit. The restaurant is decked out in red, white, and black – very modern, sleek. The tables are dark mahogany (?) and set with high quality silverware and dark red cloth napkins. Wine bar on the side. With that description, that would fit the fancy-​ness and pricing of it all, but what confused us was that the tables were all set very close together, the restaurant was bright and open, and there was pop-​acoustic (like Jason Mraz’s Remedy) and upbeat R&B music playing in the background. So combining those two together made for a very confusing experience. Was RoMo’s supposed to be a fancy restaurant? Or was RoMo’s supposed to be a casual café? We didn’t know how to react to the atmosphere, food, and price combination.
Food: 3.0−3.5
We ordered the duckolent fries to start. We were expecting really rich, interesting fries, but just got… good, normal fries. They were good. Cannot deny that. Crispy, salted and peppered well… but…they just tasted like normal fries. Good crisp though. I ate the crispier pieces in order to try to catch the tiniest hint of duck taste at the very end. Wish there could have been some sauce to go with the fries instead of ketchup.
My boyfriend ordered the duck raviolio. The presentation was done very well. 6 circular ravioli pieces with sauce drizzled on top, caramelized onions, quartered mushrooms, and a sprinkling of fresh parsley. Portion was smaller than I expected for $ 17.95. The duck inside the ravioli was delicious, tender. Probably the best part of the dish. The ravioli shells were slightly undercooked and were harder than expected to cut through and chew. Sauce was interesting – sweet from the onions and… interesting. Probably made from some sort of wine? Onions were good, but I don’t think I’ve ever eaten bad caramelized onions. Mushrooms were good, also a little undercooked on my standards, but he thought they were perfect. Maybe I just like mushy things. Hrm. Speaking of mushy…
I ordered the Italian risotto with seared scallops. Maybe it’s because I don’t remember eating risotto before, but I didn’t know what to think about this dish. It tasted like Asian congee (if any of you know what that is). The flavor was good, the risotto was creamy, but I couldn’t help thinking that I was just eating congee the whole time which ruined the experience a little because congee is so simple and cheap to make. Scallops were deliciously seared! Wish there were more than just two.
Overall, the food was good, but made worse by the confusion of the atmosphere. The dishes were fancy, served in nice, high quality, white bowls and plates, but… why is there old school Jason Mraz playing in the background?! I do not understand…
Service: 3.5
Not sure if this was just because there were only 3 or 4 other parties there, but the service was pretty good despite what other reviewers have said. We seated ourselves and were greeted and brought drinks promptly. I’m guessing that she was the «Mo» from the RoMo. «Ro» was in the kitchen and later came out to greet us. I would imagine that the service would be worse with more parties since it seemed like there were only the two of them in the restaurant that day. Unless there were secret servers hiding somewhere. Don’t know.

My boyfriend and I planned dinner at this place yesterday since we had a Groupon with a good deal. We had a horrible experience. I didn’t make a reservation since it wasn’t required and it wasn’t Friday. We stood by the hostess for 15 minutes, and they never greeted us and they sat people that came after us. The place was a mess. The hostess was also the «bartender» (Which by the way the beer selection was the poorest and cheapest in all senses: bad and cheap beers) and food runner, and the restaurant only had one waitress for the whole place, and as I walked by to go to the ladies room, they were about to run an order and they didn’t even know or remember which table ordered it.
When I came back to the door, as I walked by, I saw many tables waiting for someone to take away the empty plates and looking around lost.
Enough said. We left very disappointed and hungry. As soon as we walked away, I requested a refund on Groupon.

If we could rate it more than 5 stars we would. Love the fact that everything from the bread to the marshmellows on the smores dessert is homemade. Truly fine dining in a casual dining atmosphere. Thanks Rob and staff for always making dinner memorable.

Disappointing at best! We ordered 2 ribeye steaks and both were cooked terribly inconsistent and lots of grisl! I left ½ my steak on the plate. We also Had the worst service. The waiter was so forgetful about everything even the simplest stuff. Even the ONE other waitress had to interrupt his long conversation with two attractive girls to remind him to tend to his other customers. Really disappointing this second time around. The only plus was that I redeemed my livingsocial voucher otherwise I would’ve complained directly to the chef. Steaks and good service are definitely not his forte.
Since initially posting this review on Friday night (first paragraph above – untouched now), Chef Rob Y has commented on my post 2 – 3 times. The first was pretty nasty, including a comment like — «you know what they say about opinions»…which in his last revision of his comments deleted that part. Nowhere in my review did I say I’d been to this place 3 – 4 times as this was only my second visit. The first time was good enough for us to come back but this second visit was disappointing. I mentioned or should I say strongly commented to the waiter how disappointed we were in our food… I’d hoped that he would’ve expressed that to Chef Rob but maybe he didn’t. I was surprised that he didn’t come out himself to apologize because on our first visit he came out and talked to us and asked how the food was. Maybe the waiter was afraid I’d complain about him because he was so forgetful and inattentive. As you can see above, I NEVER mentioned anything remote to «stellar» as Rob mentions below… that’s his own self-​inflated ego talking I guess. In fact, when I wrote my initial review above I was actually being kind because I didn’t mention the cold and blah mashed potatoes or the salty spinach my husband had on his plate. As for the steaks… I ordered mine well done and my husband ordered his med well. Both steaks looked delicious… good seasoning but when we continued to cut into them… they ranged in temperature from well done to medium rare… no consistency in temperature at all… I left half my steak on the plate. The waiter asked me if I wanted another cooked to take home and I declined because I’m not wasteful… why bother– the Chef had the opportunity to cook two steaks to our liking and he failed. Why waste another beautiful steak??? I say.
I will say this… at least Chef Rob cares about what customers have to say– he may respond in a rude manner initially but at least he takes the time to read these… he’s commented on mine at least 3 times… so thanks Chef Rob for giving my «opinion» so much of your attention and time.

After having dinner at a Thai place nearby, I wanted to stop by Romo’s Café for dessert. I had seen them advertise a s’more dish on Facebook and I’m a sucker for all things chocolate-​y and marshmallow-​y. Got there at about 7 and there were 3 or 4 other tables occupied. After we were seated, the served asked if we wanted a beer or wine menu. Thinking they must have a big beer list, I said sure. He looked at me weird and said, «Well we have those beers over there,» and pointed to the display case. Uhhh. ok. No thanks, then.
When he came back with our waters, I told him we just wanted some dessert and he looked at me like I was out of my mind. I thought, has no one ever come in here just for sweets. After I told him that yes, just dessert for us, he kind of smirked and left. I saw him go to a few people behind the counter and I guess he told them about the weirdos over there who just want s’mores because they all began looking our way. Not very welcoming and kinda uncomfortable.
The s’mores were just ok. The marshmallow was pretty good but the cajeta was overwhelmingly salty and there wasn’t enough chocolate to balance that flavor out. The menu looked interesting but the off-​putting vibe is just too big to ignore.

I give it this rating because of the originality and the diversity of the menu. As others stated it has some growing pains with the service that need to be worked out.
The main dish I had was Shrimp Risotto, nothing outstanding kinda salty/​spicy but okay. Tried the french fries everyone raved about and didn’t understand the hype, maybe it was an off day but they were just french fries fried in an unconventional way with little distinction from any other french fry in town. I also had the smore’s dessert and that was really good but at 8 bucks a clip I expected a larger portion.

The first time we ate at Romo’s, we liked it so well I was compelled to come home and sign up for Unilocal just so I could write a rave review (which was still here when I posted this). Tonight, we made the mistake of going back.
I don’t mind live music at all, and the guy playing was talented. But when I cannot hear anything my wife or the waiter is saying, the music is too loud.
We ordered the crab cakes for an appetizer, and they were very good. We both ordered, from the board, the beef tenderloin au poivre. I asked that my steak be cooked to medium, and my wife, acknowledging to the waiter in advance she knew what she would get, ordered hers medium well.
I have to preface the rest with a story. Several years ago, I was in the Morton’s on International Drive in Orlando. One of my companions at the table ordered a filet, well done. I was appalled, but said nothing; I wasn’t eating it. The waiter, without flinching, described to him a well done filet and advised that it would be butterfly-​cut, and this gentleman OK’d it. When it arrived, the last vestige of juice from the steak was lingering on the plate, and — I am not making this up — the guy asks for the steak to be re-​plated on a dry one. Do you know what Morton’s did? Yes. They re-​plated his steak. They did so because that is what the customer wanted. I’m not here to argue whether or not a steak should be cooked to well or medium well. It’s more a question of whether it can be.
Tonight at Romo’s, we were served two rare tenderloins. I’m talking cooked on the outside, cool to warm red centers, definition of rare. Mine was slightly more done than my wife’s, and I’m OK with medium rare meat, but not so my wife.
We called the waiter over, and this is when it got weird. He seemed visibly uncomfortable when I told him my wife’s steak was not nearly cooked to medium well, and that mine was not medium, but that I was willing to eat it. His first suggestion was that we switch steaks. I advised that wouldn’t work, since mine wasn’t even medium, let alone medium well. Hesitantly, he took my wife’s steak back to the kitchen.
There was a clearly audible outburst from Chef Rob regarding his unwillingness to cook the steak to medium well. My wife was so uncomfortable she almost went to the car. But it gets better. The waiter returned, and confirmed what we heard was Rob’s disgust, that he was a tyrant and a hot head (but all chefs are), that they were brothers-​in-​law, and that Rob was going to be on the cycle after this cycle of «Hell’s Kitchen,» and would give Ramsey a run for his money. Let’s turn ‘Uncomfortable’ up to eleven.
The steak came back out, and it was medium rare. My wife has a couple of bites from the edges. We asked for the bill and paid our waiter at the register. Chef Rob came out, discovered we were the couple who sent back the steak, and asked us if everything turned out OK. At no time did I get loud, but I told him ‘no,’ and he started in with this business about how he can’t cook the steak to that degree because it turns into a rock or some such. I told him that you can, in fact, cook a filet to medium well, and further that I had done so in my own backyard. He said, «Well good for you, sir!» and stomped back to the kitchen.
This is why I mentioned Morton’s. The right thing to do would have been to get the customer what they wanted. Short of that, if Chef Rob wants to be a steak Prima donna, then he should advise his customer in advance that they can’t have the steak cooked medium well, and that they should order something else. Instead, he ruined our evening. Bön Appetit.

Went to RoMo’s this evening for Date night with my fiancé. There were some things we really liked about RoMo’s and other things that were disappointing. I’ll start from the beginning. When we walked in, we were greeted by a server who asked us where we wanted to sit but then proceeded to tell us we could only sit along the wall at a two-​top. This struck me as weird, and probably has to do with their reservations which are available through open table. I wish they would have just taken us to a seat. Here is the rest of the review:
Food — 4 stars. The food was outstanding. We started out with the Haute Fries (a trio of duck fat fries, truffle fries, and classic fries) which were excellent. The serving was definitely more than enough for two people. They were not served with ketchup, but should have been, at least for the classic fries. For dinner, we had the shrimp and grits and risotto. They were both excellent! The seafood on these entrees were perfectly cooked and plump. Both meals came out hot, flavorful, and rich! We could tell the chef in back has some good training to turn out perfectly cooked grits and risotto! The bacon and onions in the grits made the dish so tasty! Finally for dessert we tried the Flan/​Date Cake. It was delicious. very original! The only thing that could have made it better was more of the delicious caramel sauce. Yum!
Ambiance — 3 stars. Nothing too special here. One open dining room with high ceilings. It is a little informal, so you might not want to come here for a romantic dinner, but it is a good atmosphere for a date, family, or more casual outing. There was no salt or pepper on the tables.
Service — 2 stars. This was the biggest disappointment of the night. It started with the aforementioned seating snafu, and just kept coming. After he brought the fries, the server didn’t come back for approximately 10 minutes. We had almost finished all of the fries before he offered to bring ketchup. We tried waving him down several times but it was a busy night and so we went without. One of my biggest pet peeves at any restaurant is an empty water glass. Unfortunately this happened multiple times throughout the night. I don’t care if its the waiter, the bus boy, or the owner, someone should ensure that the customer’s water is always at least half full. Lastly, we were abandoned by our waiter twice mid-​sentence so he could take food out to tables. He apologized, but it really was inappropriate. Again, not sure if this is the owner’s pet peeve or the waiter’s shortcoming, but leaving a customer when they are placing an order to serve someone else their food is an amateur move.
That all being said, we may be back. We’re not planning our next return right this second, but the food was good enough that we can overlook the restaurant’s shortcomings. It is definitely better than spending money at Chile’s or Applebees!

We had dinner here tonight and I must say this place is truly a diamond in the rough!
We read up on the history of the restaurant and loved that fact that it was a local chef owned establishment which also served PEPSI!
We had the fried risotto balls and Italian risotto with seared scallops as an appetizer. Both were absolutely amazing! The risotto was savory, creamy and full of flavor. I just wished there were more scallops in the dish instead of the 2 given.
For dinner I had the 12oz ribeye and my beautiful lady had the stuffed duck ravioli.
The duck ravioli was amazing! You could tell everything was made from scratch from the pasta to the rich cream sauce!
The steak was my least favorite, although grilled to perfection it lacked flavor.
There was only 1 server tonight but you can tell he was doing everything possible to take care of the guest.
For you first timers, be patient as the staff work out their kinks and enjoy the food!

If you haven’t already, give Michele R’s review a read.
I’ve been wanting to get out to Romo’s since I read a few of their tweets (braised pork belly hash, short ribs, first date fish) that sounded tantalizing. I finally made it there today. I liked what I saw. I liked what I ate.
White ceilings are gone. They are now a sort of burgundy plum blood orange color. Nice. The lights have had shades attached in the same color as the ceiling. As I was eating lunch, Ro and Mo were discussing wine options with what appeared to be a vendor. And they weren’t discussing Texas wines, either. Apparently Ro and Mo took some constructive criticism to heart.
Enough about that. Let’s get to the food. Since today was drizzly, blustery and a bone chilling 45, I chose the last serving of the braised short ribs. [just after I ordered the ribs, the waiter hopped up on a chair and put a line through the blackboard menu] It was a tough choice, though. First date fish sounded really good: drum with a shrimp and crab sauce perched atop spinach on a bed of rice.
The short ribs were very good. They were not quite fall off the bone, but they were perfectly tender. The ribs were presented in a sauce with beet mashed potatoes and one fork’s worth of spinach. The sauce was definitely the star of the show. It was silky smooth and rich, with a great cognac (?) touch. This was no cook’s sauce; it was made by a chef that has an obvious knack for sauce detail. The beet mashed potatoes were light and creamy (the attention to detail in this simple dish is often overlooked at most places, but not here). And the spinach, what little was on the plate (literally a fork’s worth), was nicely seasoned and a great addition to the plate. The spinach seemed to be a garnish, as presented. Which is a pity.
Here are my two nits. And they are personal preferences instead of chef criticism. I thought the plate was over-​sauced. How can I say that after praising it so? Chicken fried steak requires a bath in gravy. Braised ribs, not so much. The second nit involves portion balance. Those light and creamy beet mashed potatoes were indeed wonderful. But there were a lot of them. I’d have preferred to have less potato and more than a garnish portion of the spinach.
I live nowhere near here (I live in Highland Park). But I can see myself driving across town for dinner. I dig the attention to detail in the preparation. I dig the flavors. With daily specials as provocative and well-​executed as those that are tweeted, I can’t see how I’ll ever get to the daily menu.
It’s not super sexy. It’s not super intimate. But, you won’t find this flavor and attention to detail for this price in SA. I look forward to a return visit to experience the menu side of the house.

In the far northwest area of San Antonio, RoMo’s was close to the Hyatt resort where we were staying. So, after checking in on a Saturday evening, we headed to RoMo’s Café for dinner.
Based on that experience, we’d recommend RoMo’s, with the following reservations, to folks staying at the nearby resorts and looking for a local restaurant as convenient alternative to the plethora of chain and fast food joints in this part of San Antonio.
BOTTOM LINE: There is a lot going for this place. The chef seems such a nice guy we’d love to see Romo’s Café succeed. But it needs some work to get beyond three stars in our view. Dining is about more than just the food. Maybe our expectations were too nigh going in. Still, it is open for breakfast and lunch too and given the quality of the food, it’s worth a stop considering the alternatives.
FOOD: 4 Stars. The problem here is not the food. In fact the food is quite good and the menu is creative.
The menu ranges from casual basics like burgers and fries, to creative dishes like Arancini and duck confit filled ravioli. We had both of the latter and both were very good. (Daily specials are posted on a chalkboard near the entry.)
The stars of the show at this restaurant, the desserts, are delectable. Our choices included a preserved lemon tart and a dessert for which the restaurant is well known, a date and coconut cake, called pastel impossible, served with crème anglaise. Outstanding!
Interestingly, while the menu contained at least three kinds of French fries, including some cooked in duck fat, it contained not a single vegetable side dish.
Our server said that was because it was difficult to keep vegetables fresh and they didn’t necessarily sell with the folks who came in. We asked if the chef could find something in the kitchen to prepare a vegetable side for us and out came a very nice plate of sautéed fresh spinach. But really… folks in NW San Antonio don’t eat veggies?
The chef is a CIA (Culinary Institute of America) graduate, an Air Force vet and he seemed like a nice guy as he came out to say hello to diners. (We suggested he put veggie sides on the menu.)
Prices are reasonable.
But there are big hiccups in the overall experience that lead us to say just OK.
As follows.
WINE LIST: 2 Stars. Texas only wines. Only about a dozen wines on the menu and they were out of four of them. Given the menu and the quality of food coming out of the kitchen, the wine list needs work. And when you have only a dozen or so on the menu, to be out of a third of the options suggests an overall need for better management around that.
AMBIANCE: 2 Stars. While the «all people are welcome here» vibe is nice, there is lots of opportunity for improvement to make this also seem like a place one wants to linger and eat as opposed to eat and get out.
1. Lighting: too bright and the high white ceilings add to the feel that is more sports bar than fine casual dining. That isn’t helped by the half dozen big screen TVs, not operating, that are left over from a previous incarnation of the space when it was likely that very thing. Revising some lighting, repainting the bright ceiling and removing the TVs would help.
2. Seating: too many «sardine can» seating tables in the place. A restaurant that had as few as twenty-​two diners total, including us, that came and went on a Saturday night during the nearly two hours we were there. We were seated so close together that we started to participate in each other’s conversations. A nice way to meet people, for sure, but not the ideal space planning layout for diner comfort or for wait staff to move about. And it creates a sense of «ooops…must not be so good» for diners who walk in to see so many tightly packed tables and so few people.
Our recommendation is remove some of the tables. That’s easy to do and costs nothing.. It would allow for more space between tables to create a sense of intimacy and it would also avoid diners feeling as if they’ve entered a nearly empty catering hall. Space planning is key in a restaurant to draw people in.
3. Music Mix: needs work to synch up with where the chef wants to go. I’m as much a fan of Lady Gaga as anyone, but «Born This Way» at dance club sound levels in a nearly empty restaurant is not so much background music. A good sound mix should enhance the ambiance.
SERVICE: 3 Stars. Our server was energetic and enthusiastic about the menu (and did a pretty nice harmony with Gaga on the above named number). But this was more local diner service than fine casual dining service. The chef /​owner needs to decide which direction he wants to take the restaurant, and help the service staff get there too. (He could go eat at Il Sogno or Sandbar in San Antonio and see the best service models in action at front of house.)
ACCESSIBILITY: Level in. All on one floor.

We decided to start out with an order of the «Haute Fries» — a helping of each of the restaurant’s specialty fries which include regular delicious fries, fries prepared with duck fat and sprinkled with pepper, and truffle fries with parmesan cheese. Generally, I hate anything with truffle oil on it (it tastes like plastic to me), but these were phenomenal. The winner on the plate was definitely the duck fries.
The dinner menu is short and sweet, with good variety but not so many choices that you feel overwhelmed. My husband ordered a pulled pork sandwich and I ordered one of the evening’s specials, the duck confit ravioli. We also had two desserts — the strawberries and cream cake and the pastel impossible.
Everything was delish and the prices were definitely right. For a meal that was on par with some of the more upscale places in San Antonio, our total bill for 2 glasses of wine, the fries, both entrees and two desserts was about $ 50 plus tip. We will be back!
Read my full review here:

Great food, I like that they change the menu all the time. I have tried a lot of things here for the first time. Friend them on Facebook to read about the days menu or selections.
My main draw back is I always spend too much money here. Everything ordered separate and the apps, desserts, and salads don’t have a very large option.

Ok, let me just say it is by far the best, most fresh food I’ve had in Texas… with that being said I hope the service can improve to match the quality of the food.
When we arrived, it was close to closing time (surprisingly it’s at 9PM!), anyway they said they were still serving. So, we ordered the kale soup (with barely a leaf of kale), it was delicious but they should rename it.
Before the soup was finished, the wait staff brought out the dessert (this was before we received the pizza!). They took it back, then brought the pizza, then before we finished the pizza, they were inquiring whether we wanted separate checks. The bill was presented to us before we asked along with a to go container for the pizza we were still eating along with the dessert. The pizza was very good, but I would’ve liked the opportunity to actually enjoy the meal rather than being rushed out as if there was a fire in the kitchen. Needless to say, they need to work on their customer service skills… don’t rush the guest and if you really don’t want to accept any more customers at 2050, then say you’re closed. And never bring the check until it’s requested, it’s rude. Other than that, the food is great.

We LOVE RoMo’s Café — They have delicious QUALITY food at fantastic prices. This is not a Fast Food place, but a unique café serving the most amazing food you’ll ever find at such reasonable prices. We are there at least once a week, if not more. Trust me, once you try the Truffle Fries, or Pastel Impossible you’ll be hooked too!
After numerous visits — I can assure you that the food is truly QUALITY! Not Cheap Fast Food, just honest Good Food, at reasonable prices. We’ve never left hungry or disappointed. In fact, I’ve even licked a few plates, because the food was so good!
Their portions are generous, but not wasteful. The food is prepared fresh — NO pre-​fab frozen junk here! And best of all, it’s not your typical run-​of-​the-​mill San Antonio restaurant — It’s unique. — It’s upscale, without being snooty, Casual and Romantic — a great Date Night restaurant.
They can do a wicked Philly Sandwich, simply divine Scallops and Grits or Scallops and Risotto, and O.M.G. can they do a Rib-​eye Steak!!! Rob may be a Yankee — but I think he’s a Texan at heart!
For that sweet tooth in all of us they have a wonderful selection of tasty treats. From their Belgian Chocolate Chip Muffins to their «R» rated Pastel Impossible — each morsel is a culinary masterpiece. The Belgian Chocolate Chip Muffins are tender with just the right number of chips in each muffin.
Their Pastel Impossible is utter poetry on a dessert plate. The cake is moist and delicious and served with a warm toffee drizzle that will have you licking your lips, if not your plate! I’m guilty of both!
Desert the boring, routine, mundane restaurants and give this cutting edge restaurant a try!

We went for lunch on 9÷19÷11 — after reading about this new Café on the West side of town, thinking it’s about time we have a different restaurant than the runofthemill Mexican food and burgers.
The waiter was very persuasive and convinced us to try the combo Duckodent and Truffle Fries — although I was curious of the Truffle Fries and not fond of duck fat, but since my husband loves ducks, we agreed to try the combo. We found it disappointing, as we do not like soggy fries, and I barely tasted the truffle. The homemade potato chips he served us before our order came were better than the fries (I thought).
They had a special that day, which was Scallops and Risotto — which I ordered. Pastrami sandwich for my husband (The Rabii). When the food came out, my first impression (which was important as I learned early in Japan, even if the food is not very good, but if the presentation is alluring and beautiful, the dish would taste much better) was that my pan-​seared scallops were ‘Lonely’ (see picture). 2 lonely scallops on a bed of risotto. I just thought if there had been 2 broccoli flowerettes on it, it would have looked more appetizing. The risotto is surprisingly tasty, but the scallops lacked seasoning. However, the risotto is very filling, and after finishing half of it with the 2 scallops, I decided to take the rest of the risotto home for dinner and add scallops from my freezer.
I realize that scallops aren’t cheap, but if they even just add 1 more piece and perhaps increase the price a bit, may have been better. Or use a bigger size scallops?
On the contrary, my husband’s pastrami sandwich looked very good and he said was very good and still good even at dinner, as he also took half of his sandwich home. I guess we were both filled from the fries.
We will come back to try their dessert next time.
And I agree with the other reviewer, what’s with the large TV? Thankfully it wasn’t on when we were there, but if there was a ball game and the TV was on, I would have gone somewhere else.

Been here several times and never had a bad meal. Tried all of the fries, but the truffle fries are our favorite. They make everything in-​house and buy fresh local produce, which you can tell when you taste the food.
The bacon in their BLT and on the wedge salad is cured in the restaurant and tastes amazing. The kale soup might be the best soup I’ve tasted, and the desserts are always just as good (but I always go back to the strawberry pound cake.)
We’ve had something from just about every part of the menu and never been disappointed.
The menu keeps evolving and adding items, so we’ll keep coming back. Try this place!

My husband and I are thrilled to have a CIA trained chef FINALLY open a restaurant in our part of town. The WestSiiide has arrived!
Romo’s has barely been opened for a couple of weeks which explains the scanty menu selections. What they do have, though, is good… we began our visit with the Soup of the Day which was kale soup. The broth was fragrant and tasty, but there could have been more kale added. we also ordered the caprese salad. It was simple, yet impressive– especially considering that the mozzarella is made in house.
Our main courses consisted of the scallops on a bed of grits and the Philly cheese steak with truffle fries (with which I was not impressed as they had barely a hint of truffle flavor). The scallops were cooked quite nicely, but they lacked that seriously seared browned bit of crispiness on top. the grits were bacony/​buttery perfection!
Dessert did not disappoint… we shared a layered flan and date cake that included a warm and lovely caramel accoutrement. The flan differed from more traditional Flan in it’s slightly more dense texture, but it was a well-​received diversion…
We plan to visit again once the menu evolves in it’s offerings; the promise of house-​made bacon and pork belly for Sunday brunch has commanded my full attention and anticipation…
Also have to add that romo’s seems to suffer from a little bit of an identity crisis: it’s trying for a bit more upscale food of fine dining but has the TVs & pub food of a sports bar.