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Vallone’s as featured in Wine Spectator

wine spectator december issue cover“Houston, the nation’s fourth-largest city, with 2.2 million residents, is a thriving dining destination on the rise,” writes Wine Spectator senior editor Alison Napjus in Wine Spectator.

“Forging the way are passionate, homegrown chefs and sommeliers, reinforced by an influx of talent from outside Texas. Fueled by Houston’s strong economy and a diverse community of open-minded customers, the city’s restaurants are helping shape a rapidly expanding food and wine culture.”

The online version of the article, “Lone Star Rising,” is accessible to subscribers only.

But below you’ll find what Napjus had to say about Vallone’s, one of a handful of Houston restaurants she selected for the feature.

“Wine programs show impressive breadth” in the city, she writes, “even among smaller wine lists.”

VALLONE’S

Vallone’s takes a different tack from owner Tony Vallone’s other eponymous restaurant, longtime Houston favorite Tony’s. Opened late last year, Vallone’s offers a stylish, modern take on the classic steak house, instead of the traditional clubby vibe.

The spacious dining room, designed by architect Shafik Rifaat, features seating on two levels, with a show-stopping centerpiece: a 30-foot tower of glassed-in wine bottles. But the polished wood floors, distinctive artwork of gleaming copper pots and pans, and theatrical lighting hold their own against the dramatic wall of wine.

The menu is versatile, offering excellent shellfish and seafood, house-made pasta, salads, sides and more. For beef lovers, though, the highlight is the “wheel of meat.” Like dessert carts of old, servers roll it out tableside to illustrate their thorough and enthusiastic explanation of the restaurant’s various steaks, all butchered and cut on premise.

Backing up the menu is the restaurant’s nearly 500-bottle wine list, currently under the direction of Scott Sulma, the general manager of Tony’s and also a partner in Vallone’s. It’s a heavily California- and Italy-driven list, with a nice mix of boutique producers and big names from California, as well as offerings from many of Italy’s wine regions—not just Piedmont and Tuscany. Additionally, France gets a concise section on the wine list, as do bottlings from elsewhere in the world—from Australia to Greece to Chile and beyond.

“A chocoholic’s dream”: @MarcyDeLuna recommends our Chocolate Tower

best chocolate cake houston

Here’s what leading Houston food and lifestyle writer Marcy de Luna had to say about Vallone’s Chocolate tower:

“A chocoholic’s dream, the rich layered cake (pictured above, $9) at this Westside steakhouse showcases alternating layers of Belgium chocolate ganache and cream stacked into a perfect decadent column.”

Click here for her other recommendations: “6 New Decadent Chocolate Desserts in Houston.”

Vallones: Classic Americana with creative flair

Above: Baked Blue Point oyster trio Bienville, Casino and Rockefeller.

Please click here for our current menus.

A celebration of Americana cuisine…

Click here for menu.

vallones new sunday night

What a great night to be at Vallone’s!

best happy hour memorial katy houston

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!

Houston Chronicle calls Vallone’s “top steakhouse” for Father’s Day

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.

Menus updated!

Please click here for our current menus.

And please call 713-395-6100 to reserve now.

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