Roma Kitchen Southern Highlands — Restaurant in Enterprise

Stepping into Roma Kitchen in the Southern Highlands felt like entering a warm, welcoming space steeped in rustic charm. The decor whispered of an Italian trattoria, with muted earth tones and the warmth of exposed brick accents blending seamlessly with the richly grained wooden tables. The atmosphere, infused with a sense of history, was enhanced by soft amber lighting that cast a gentle glow across artfully crafted chalkboard menus. The air was alive with the intoxicating aroma of fresh basil and roasted garlic, an enticing promise of authenticity that enveloped me as I took in my surroundings. Alone at a high-top table, I momentarily imagined myself transported to a sun-drenched piazza in Rome—until, regrettably, the service jolted me back to reality in Las Vegas.

My evening commenced on an optimistic note. Seated comfortably near the kitchen's open pass, I eagerly studied the menu when a friendly server approached with an easy confidence reminiscent of the warm hospitality found in a well-loved osteria in Tuscany. I opted for still water and decided to start with their garlic bread, a seemingly simple selection yet one that often reveals the kitchen's actual skill. When it arrived, the bread was perfectly charred on the edges, exuding crackles of caramelized garlic and a sprinkle of fresh parsley, while the interior remained pillowy-soft. Each bite offered an exquisite contrast between the satisfying crunch and tender softness, a testament to the chef's meticulous attention to detail—even in this modest starter

Yet, despite the commendable skill emanating from the kitchen, the front-of-house experience was marred by an unfortunate lapse in hospitality. Upon my arrival early in the evening, when the dining room was far from complete, I found myself lingering at the entrance for nearly ten agonizing minutes before a hostess offered the faintest glance in my direction. Standing within view of the hostess station and several available tables, I couldn't help but notice that diners arriving in pairs or larger groups were welcomed and promptly seated while I—a tall solo patron felt invisible. After an exasperating twenty-five minutes of wavering between awkwardly standing idle and desperately attempting eye contact, I was finally approached, albeit under the presumption that I was a DoorDash driver. Only after clarifying my intention to dine in was I escorted to a table that felt more like an afterthought than a welcomed accommodation.

To be clear, this oversight didn't stem from genuine busyness; the hosts greeted families and groups of friends with enthusiasm, while my quiet pleas for acknowledgment went unanswered. Although my assigned server was gracious and attentive, consistently refilling my water and checking in on my meal, there was no effort to address the earlier indignity. No apology for the delay, no recognition of the uncomfortable position in which I had been left. At that moment, I felt the subtle, disheartening truth that casual solo diners—particularly those who do not fit the typical "family or friend group" mold—might find themselves marginalized in a dining room curated for more traditional gatherings.

This disconnect between culinary excellence and front-of-house indifference left me in a state of conflict. The Diablo and garlic bread showcased genuine craft: vibrant ingredients, judicious seasoning, and an evident respect for the rich lineage of Italian-American cuisine.

However, a restaurant—regardless of its charming decor or the prowess of its kitchen—cannot thrive without a foundation of consistent, inclusive hospitality. My evening, which began with dreams of a neighborhood trattoria, devolved into an uneasy reminder that service shortcomings.

Consequently, I am compelled to rate Roma Kitchen Southern Highlands two stars. Those fortunate enough to arrive in pairs or groups are likely to delight in a convivial meal under soft lighting, surrounded by the inviting ambiance of exposed brick and the gentle muof satisfied diners. However, for those like...

We arrived at 6:30 & didn't leave until 9. NOT by choice. Immediately, I knew something was wrong because we had a reservation but they didn't ask *& the nice extra chatty waitress seemed intoxicated or on drugs. We immediately got our bottle of wine, which was very good. 45 minutes later, we were asking where our appetizers of stuffed artichoke hearts and tomato and burrata cheese were, the waitress didn't have a clue? Within minutes, our prefect looking artichoke arrived UNSTUFFED w some grated cheese & breadcrumbs sprinkled on top hard and unedible. We sent it back and asked for calamari because they must have a bad batch of artichokes, you couldn't even pull the leaves out 15 minutes later, now at an hour being there getting a headache from not having any food in my system. Not offering any bread nor advising weekdays taking so long. You have to order the bread and pay for it, but it would have been nice to receive it. They came out with another artichoke still undercooked or a bad batch. Finally got calamari, which was very good and the burrata w/ ice cold tomatoes was ok. Waiting for another hour for our food, the tortellini pasta was good. The chicken francese & spaghetti were dry overpowering w lemon, very little butter, or EVOO. We got the bill, & there were items added that we did not have & the $70 bottle of wine was not even on it. We had to bring this to the attention of the waitress so she didn't get stuck paying for it. Extremely poor service, just okay food. It was disappointing because we've been to the one on Horizon Ridge several times, which was excellent. There's obviously no owners watching anything that's going on. The chef should be tasting the food to make sure it's done and edible. They have a nice bar that was full & looked like the service was good for the customers that were there. Only 75% full so not packed. Let us know if things are fixed. We'd be happy to return. 2.5 hours w little to know service & untrained...

My wife and out-of-town friends were eager to try the new restaurant near our home. With 30 years in the restaurant industry, I know how tough it is to find skilled staff, and this place clearly struggles. The food was phenomenal, but the service was the worst I’ve encountered in years.

Our server was friendly and bubbly but woefully untrained. When we asked to split the bill, she returned with checks of $22 and $200, needing another staff member to fix it. I don’t fully blame her—management’s lack of training is the real issue.

Despite only eight tables being occupied, our food arrived painfully slowly. We ordered a side of pasta when our mains were served, but after 15 minutes and a follow-up, it finally appeared, likely forgotten initially. Drinks ordered at the start were also delayed.

It’s a shame because the food was top-notch. But in a town brimming with dining options, we’ll stick to places with at least passable service. This isn’t one. Management must improve training and operations, or this place won’t survive...