During the nearly 12 years he spent traveling the world as part of the Air Force, Rob Yoas immersed himself in the cultures he encountered. After returning home, he decided to follow another passion, eventually graduating from the Culinary Institute of America and starting a new career as a professional chef. As his wife and fellow Air Force veteran, Monica, handles the business end, Rob stays busy translating his experiences and favorite dishes into elegant yet simple cuisine.
Joined by sous chef Whitney Matthews, Rob uses local, fresh produce as he creates dishes from scratch, from the dressing for individual salads to the pizza dough for pies fired on a stone hearth oven. Though the inventive menu rotates to take advantage of seasonal ingredients, staples include pasta dishes, shrimp and grits with bacon, and hand-cut gourmet fries with white-truffle oil and freshly grated parmesan.
Much like the menu, the atmosphere at RoMo's Cafe is sophisticated but casual, with brick-red chairs to match linen napkins, black-and-white photography on the wall, and a granite-topped bar where brave-hearted customers can practice balance-beam routines.