Thanks to everyone who came out for last night’s Whiskey and Wine event.
It was a full house in the bistro and the main dining room and a great night to be at the restaurant.
There was even a celeb food writer in attendance.
Please stay tuned here on our site and on social media for upcoming events at Vallone’s!
Vallone’s will be open from 11 a.m. – 3 p.m. on Sunday, June 21 for Father’s Day brunch. This year treat dad to a menu created especially for him by Tony Vallone!
Here’s what the editors of the Houston Chronicle had to say about Vallone’s in their round-up of Top Houston Steakhouses for Father’s Day:
The specialty at Tony Vallone’s steakhouse in the Energy Corridor is a 55-day dry-aged, bone-in rib-eye (pictured left).
Try it with truffled macaroni and cheese and roasted carrots topped with goat cheese.
Please click here for Tony Vallone’s Father’s Day menu!
And please call 713-395-6100 to reserve.
Please click here for our current menus.
And please call 713-395-6100 to reserve now.
“one of Houston’s best new restaurants”
(Houston Press, Houston Chronicle, Houstonia)
“one of the 10 best steakhouses in Houston”
Father’s Day Brunch
“A Menu for Dad”
Sunday, June 21
11:00 a.m. – 3:00 p.m.
$49 per person
Click here for Houston Chronicle restaurant critic Alison Cook’s profile of Tony Vallone and 50 years at Tony’s.
“I commemorated Tony Vallone’s 50th anniversary,” wrote Houston Chronicle restaurant critic Alison Cook on her Twitter yesterday in her preview of her profile of Tony and 50 years at Tony’s.
“Here’s why he & his restaurant are legend.”
Alison and Tony sat down last week for a tête-à-tête interview last week at the restaurant and she recounts their conversation in this wonderful piece.
“Part of Vallone’s genius,” she writes, “was to make Houstonians feel that the world was at their feet at a time when the city was increasingly staking its claim on a national and international stage. Nothing was too much trouble, from the freshest Dover sole to hulking knobs of white truffle, or the glistening Beluga caviar that Baron Ricky di Portanova would, by special request, theatrically toss into a plate of pasta for his table mates.”
Please click here for the complete article.
At Vallone’s all of our pastas are made in-house using the same imported Italian flour and mineral water that Tony uses at his flagship Tony’s.
That’s Vallone’s Spaghetti below, with San Marzano tomatoes, pancetta, and basil below.
Bistro Nights at Vallone’s
BAR AND FULL MENU AVAILABLE
50 WINES UNDER 50
THURSDAY THROUGH SATURDAY NIGHTS