All-you-can-eat ribs in April
Friday - March 28, 2008
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As general manager Jerry Pastones drives between the Tony Roma’s Waikiki and Pearlridge locations, he moves from one image of the famous rib joint to another.
In Waikiki, customers enjoy a taste of Tony Roma’s that has remained unchanged for decades - with décor to match.“It’s what people love about Tony Roma’s Waikiki,” says Pastones with a smile.“It’s part of the charm, the way our Waikiki location looks. It has its own ambiance and a style that people are familiar with.”
Step inside Tony Roma’s Pearlridge, however, and prepare to be surprised. The new look is more casual steak house than down home rib joint. Flat screen TVs at the bar, comfortable booths and a contemporary atmosphere enhanced by light wood, designer lighting and lots of natural daylight make this Tony Roma’s seem a world away from Waikiki.
“I work with the same restaurants, the same menu, the same philosophy every day,” says Pastones, “but they couldn’t be more different. As soon as you step into Pearlridge, the whole scene is lighter, brighter - the energy is different.”
The face lift is all part of a corporate look that Tony Roma’s is encouraging - and one that’s paying off with customers ready for a fresh experience but with those same award-winning ribs.
“Whatever you do, people come for the ribs,” says Pastones. “They’re the best-selling thing on the menu, and people still come for them more than anything else. But now there’s a steady lunchtime and early evening crowd who come for the other things that we do well.”
Steaks, burgers, salads and chicken are popular alternatives for those who do not live by ribs alone, and there is a host of new menu items, too.
But if you’re uncomfortable with change and can’t see past a plate of baby back ribs, don’t worry, all the old favorites are still on the menu. “There’s a core menu that will never change,” says Pastones of the tried and true recipes served in almost 200 restaurants in more than 30 countries.
Signature items include a giant Onion Ring ($5.99) that comes with house barbecue sauce or a creamy, mayo-based sauce; Potato Skins ($6.99) smothered in melted cheese and topped with bacon pieces and chives accompanied by a ranch dipping sauce; and there are soups and salads on the menu that can be ordered in appetizer or entrée sizes. For lunch, there are sandwich, salad and burger options, including a Sirloin Cheddar Grille ($10.99) - thinly sliced sirloin steak on Texas toast with Cheddar cheese, tomatoes and served with crispy onions and barbecue sauce - and a dozen or so burger variations ($8.99-$10.99).
But for those who can’t resist those sweet, tender, falling-off-the-bone ribs, there’s good news in April: It’s all-you-can-eat time.
During the month of April, the “Endless Slab"promotion will run on Wednesdays only. Guests pay for one order of ribs and the accompanying side dishes, and then the ribs just keep on coming.
For Pastones, a Guam native who knows how much locals love ribs, the prospect of the all-youcan-eat rib promotion is exciting.
“We know how much people in Hawaii love our ribs,” he says, “it should be fun to see how many our customers can eat at once.”
Tony Roma’s
1972 Kalakaua Ave.
942 2121
98-150 Kaonohi St.
487 9911
Ala Moana Express
1450 Ala Moana Blvd.
951-9900
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