Hey, if Kate and I are cutting back on eating out (and we are), then holy hand grenades, Batman. The economy really is in the dumps. It never hurts to set more money aside to prepare for an uncertain future (and help to cover our upcoming wedding reception). For us, that means a lot more casseroles and a lot fewer visits to good restaurants. For restaurants, that means there are now a lot of people who, like us, are stopping in an awful lot less than in months prior.
That being said, we're still doing our part to try to help RoPa succeed. We still try to stop in for dinner every week or two – and I think you should do the same.
RoPa has great food. I've had steaks and pasta there, mainly. I like the Ribeye quite a bit, and have had it a few different times. Also, their chicken skewers are really, really good. Last time we were there, they had steak skewers for a special. Kate ordered them – and in hindsight, I wish I had ordered them as well. Kate let me have a taste, and they were fantastic. “Shish Kabobs, like we would call them in Turkey,” according to Ozkam. For appetizers, we have found the artichoke dip and calamari to be delicious.
RoPa now has a three course dinner option for $17.95, with various choices for soup/salad course, main course, and dessert. For entrees, this includes a choice of steak, pasta, pork chop, and another option or two. This is an excellent deal, and if you haven't stopped by RoPa yet, do you need any more reason to check it out?
RoPa is located just east of Sheridan and Pratt, at 1146 W. Pratt Blvd. Their phone number is 773-508-0002. Their website (sadly, under construction), can be found at www.roparestaurant.com. Visit Yelp for more reviews and to see RoPa's star ranking (4 stars). RoPa offers full cocktail service and a wide selection of wines.
RoPa now has a three course dinner option for $17.95, with various choices for soup/salad course, main course, and dessert
Not to mention, the portions on all three courses are large enough that you can eat half and also have a 3-course lunch or dinner the next day. (And I say this as a hearty eater.)
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