Located in Mount Sterling, Kentucky, Romero’s is a family owned and operated chef’s R&D style kitchen emphasizing fresh, high-quality ingredients that aren’t overcomplicated because they don’t have to be.
Our approach to creating our own, unique, dining experience for our guests is what some may call different or weird, even, but we are here to assure that this is actually a good thing! George & Rebecca have always wanted to open a restaurant and, as such, have spent years researching, traveling, & experiencing as many different styles of restaurants as possible. What these two learned in their journey toward finally opening Romero’s is that the biggest kiss of death was, generally speaking, lack of flexibility, overcomplicated menus with too many options, & trying to stay inside a comfort zone.
While we are aware that we are different & weird, we also know that these are two of our biggest strengths. As artists ourselves, we have chosen to lean into the artistic side of restaurant ownership to include everything from our vibe & decor to the very dishes we serve, how we prepare them, & how we present them.
We are working hard toward the goal of becoming 100% organic with regard to our ingredients and in the short time we have been open, we have managed to increase our organic ingredients more than 45% since the day we opened; that number increases every week, by the way!
We made our guest experience a unique & intimate one because that is the same relationship that we, in the back of the house, have with food we love to prepare, love to eat, & love to share with others.
As co-owner & Executive Chef of Romero’s, George has never been interested in frozen foods that get deep fried & served, low quality ingredients, or anything that needs to be microwaved; in fact, Romero’s does NOT have a microwave in the kitchen.
George’s relationship with food and cheffing has always been one of process, purity, & presentation as it is his core belief that a proper meal should tantalize all of the senses & not be something that one rushes through. These are the strengths that George has leaned into & has been working hard to refine since we opened & even harder since the addition of our new Head Chef, Jessica, who came to us with a truly culinary repertoire already in place.
Whether you’re just in for a burger or you are out for a truly intimate & wonderful dining experience designed just for you, our approach to the food you eat at Romero’s is the same.
We craft every meal when it’s ordered.
We never “drop” frozen crap just to reheat it & serve it for the sake of a profit margin and we don’t take shortcuts that compromise the quality of food we serve.
Yes… this means that you won’t get your food at Romero’s in 10 minutes or less, but we work continuously to streamline our processes so that you, hopefully, never have to wait any longer than you would at any other finer dining establishment.
It’s also the reason we keep our menu small & why we change it up so often! It allows us to focus on the quality, keep your options fresh, never get stuck in a rut and base our menu choices on the availability of the best ingredients we can find.
