Tony Roma’s is going full on Irish with two new menu items that both feature a Guinness BBQ sauce that’ll make you feel like you’ve been touched by the luck of the Irish! The chef combines the dark, malty beer with sweet and savory flavors to create the sauce, bringing an innovative twist to Irish Baby Back Ribs and the Irish Burger. TR Fire Grill will be serving the “End of the Rainbow” cocktail, with Kinihan’s Irish Whiskey, Kronan Swedish Punsch, and Wycliff sparkling wine mixed with sweet tea and lemon juice.

I remember Tony Roma’s as a kid eyeing the challenge of endless ribs.  Years later, I am still completely satisfied by a full rack of their signature messy, sticky, barbecue ribs.

We started with Potato Croquettes, an Irish version of the croquettas I was familiarized from growing up in South Florida.  These Potato Croquettes are filled with a creamy whipped potato interior and a sriracha ketchup to complement the crispiness of this fried appetizer.

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Kickin’ Shrimp is one of the most popular appetizers, and for good reason.  Tender shrimp fried and tossed in a spicy cream sauce, it is well named as the spice gives a kick to your taste buds.

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Simply put, the Irish Baby Back Ribs were fantastic.  The sauce was balanced and not overpowering, and the ribs were cooked perfectly.  This is a sauce that I will be trying on my own tomorrow for a St. Patrick’s Day celebration.

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A new item I tried were the Bountiful Beef Ribs with a Carolina Honey sauce.  The hearty ribs gave a rich beef flavor, smothered in sauce for a heavy, satisfying dish.  Less balanced compared to the Irish Baby Back Ribs, the beef ribs are a joy for the hardcore carnivore, but not for the weak hearted.

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Dessert is a separate stomach, so even after ribs, the Dessert Trio is a must.  We tried the Raspberry Brownie, Peach & Blackberry Cobbler, and the Chocolate Chunk Cookie Sandwich.  The cobbler was my absolute favorite, though the cookie sandwich was the most photogenic for the blogs purposes.

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Tony Roma’s is in the midst of a complete renovation, with the outdoor seating area currently under construction, the relaunch for the restaurant is planned for the end of July.  Additionally, new menu items focused on ribs are being planned and experimented.  I look forward to enjoying the new Tony Roma’s 2.0 during the summer.

Thank you Katrin from Uproar PR and Tony Roma’s on International Drive for a delicious night!

Tony Roma’s Guinness Barbecue Sauce:

1 ½ quarts ketchup

3 (12-ounce) bottles Guinness

4 ounces molasses

2 tablespoons minced roasted garlic

1 tablespoon Worcestershire sauce

1 teaspoon Tony Roma’s Steak Seasoning

2 ounces apple cider vinegar

1 teaspoon black pepper

Heat ketchup, Guinness, molasses, garlic, Worcestershire sauce, steak seasoning, vinegar and black pepper over low heat for 12-15 minutes. Makes about 2 1/2 quarts sauce.