NVM Review

By Warren Rojas

There’s no denying it’s chain Italian. But Romano’s works in enough homestyle-touches to appease even diehard paisans.

Mushroom ravioli are pillowy squares of mushrooms and cheese, all doused in a Marsala cream sauce punctuated by caramelized onions and torn basil. A bowl of shrimp and artichoke dip is an ideal foil for the butter-brushed rustic bread presented to every table.

A seared scallop salad delivers a rainbow of browned scallops, mixed greens, red cabbage and golden Parmesan crisps that all work well together. A plate of sausage and peppers does not disappoint, tossing ample amounts of spicy meat and multi-colored peppers amidst a mountain of rigatoni. Likewise, the penne rustica unites shrimp, chicken and Parmesan in a baked embrace (the plate arrives with a golden brown crust).