Tony Roma’s in Glasgow just opened….we had to try. It gave all the bull about the best ribs, fantastic steaks etc
In any case, the open kitchen gave me an insight into the two stressed chefs who looked like a they were at full capacity even though the restaurant was 1/4 capacity.
The starter was OK, but the steak I had was burnt to a cinder. Having waited 30 minutes, I just cut the burnt stuff off, it was a joke and a half. If a chef can’t cook a steak, what can he do????
The salad was a drab affair, not fresh and no oil or vinegar supplied.
I will not return.
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