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Sparkling rosé by-the-glass at Vallones… from Italy of course!


One of the things that sets the Vallone family of restaurants apart in Houston’s ever-expanding food scene is Tony’s connections to Italy.

Last week, Tony hosted winemaker Cristina Ziliani (above, left), owner of the Berlucchi winery in Franciacorta, an appellation about 45 minutes east of Milan where classic-method sparkling wines are produced.

“I go to Milan every year,” says Tony. “The best restaurants there all serve Franciacorta by-the-glass. They love Champagne as much as we do here in the U.S., of course. But Franciacorta has richer fruit flavors. It’s fresher and it’s more food-friendly. After all, it’s Italian! And that’s why I’ve been serving Franciacorta by-the-glass at all my restaurants.”

“Franciacorta is one of our favorite wines here at the Vallone family of restaurants,” says Scott Sulma, who oversees the wine programs at all three restaurants. “It just works so well with the food. You can even pair the rosé with our 55-day-aged steaks.”

Look out for the Berlucchi Franciacorta sparkling Rosé, made from 100 percent Pinot Noir grapes.

“Top-drawer service.” Some recent 5-star reviews for Vallone’s…

Photographed, Thursday, April 30, 2015, in Houston. ( Nick de la Torre / )

Nothing gives us greater pleasure than knowing that our guests are enjoying their meal at Vallone’s.

Here are some highlights from recent reviews by guests on our Google page. Thank you to all our guests for making our work such a rewarding experience!

Excellent chicken fried steak on the lunch menu. Nothing cute, just cooked and prepared perfectly. If you didn’t know already, this is a really nice steakhouse, the filet is excellent, everything is really good with top-drawer service.

Eric C.

We went for our daughter’s birthday. It was probably the best steak I ever had. We had the fried green tomatoes, which were good. The bread was warm and very good. Cocktails/wine were great. We all had steak and another person in our party had the sea bass. It was all cooked to perfection. Our waiter, Alex, was excellent. We had a lovely time.

Lucinda W.

Great food great atmosphere, what you would expect from this type of restaurant. I had steak and it was tender and grilled perfectly, great experience.

Matt L.

Great steak and wine. The “Tex” is a great choice along with the Ahi tuna appetizer. French onion soup was also great. The rib eye was perfectly cooked and tender. I definitely recommend this place.

Clint M.

A fabulous dinner celebrating the wines of Dr. Madaiah Revana…


Thanks to everyone who came out last night celebrate the award-winning wines of Houston cardiologist Madaiah Revana, who graciously presented labels from all three of his wineries and interacted with guests as they tasted the wines and enjoyed the menu created especially for the occasion by Tony Vallone and Scott Sulma.

That’s the Wyoming Elk as it was presented to the party before being carved for the guests.

What a stunning pairing for the 2010 Revana Estate Cabernet Sauvignon!

As Tony and Scott had predicted, it was a night to remember at Vallone’s.

Thanks to everyone who made it such a memorable evening.

Leading Houston food writer James Brock casts his Houston Culinary Awards vote for Vallone’s manager Annie Balest

james brock food writer houston

What could be more thrilling than to learn that Vallone’s manager Annie Balest has been nominated for the prestigious Houston Culinary Awards “service person of the year” prize?

The answer? Leading Houston food writer James Brock (above) has cast his Houston Culinary Awards vote for Annie!

Click here for James’ post wherein he recounts the history of this Houston culinary institution and shares his picks (including Annie) for this year’s winners.

Voting is open until August 31. Click here to vote.

To borrow a phrase from James: “May the best men and women take home the honors!”

Image via the Sugarland Food and Wine Affair Facebook.

“Tony’s Meatballs,” made from a cherished family recipe

An all-time favorite at Vallone’s… made using a cherished Vallone family recipe.

Please call 713-395-6100 to reserve.

Please click here for our current menus.

best italian meat balls recipe

Houston Press recommends Vallone’s wine dinner with Dr. Revana, Thurs. 9/29

best party planners katy houston

Above: “Vallone’s handsome dining room makes the perfect setting for a wine dinner,” write the editors of the Houston Press.

We were thrilled to discover that the Houston Press has recommended our Thursday, September 29 wine dinner featuring the wines of Houston cardiologist and winemaker Dr. Madaiah Revana, who will be in attendance the night of the event.

Vallone’s “will host Dr. Madaiah Revana and guests,” write the editors of the Houston Press, “for a sumptuous four-course dinner. The prix-fixe menu will showcase six Revana wines from California, Oregon and South America, including the Revana Estate Cabernet Sauvignon – rated the number one California Cabernet Sauvignon by the editors of Wine Spectator magazine.

Please click here for registration information and the complete menu, including the wines that will be served.

There are still just a few spots available.


“A gorgeous vintage”: Taste the 2010 Revana Cabernet Sauvignon with Dr. Revana Sept. 29

dr revana wine dinner houston

The 2010 Revana Cabernet Sauvignon is just one of the wines Dr. Revana will be presenting and pouring on Thursday, September 29 (see tasting notes below). Don’t miss this extraordinary event! Menu follows below.

Vallone’s presents
An Evening with the Wines of
Dr. Madaiah Revana

Thursday, September 29
7:00 p.m.
$225 per person
not including tax & gratuity


Tasting notes for the 2010 Revana Cabernet Sauvignon (91 points Wine Spectator, 90 points Robert Parker):

The 2010 is a gorgeous vintage; an incredible balance of richness, density and elegance and a welcome start to Thomas Rivers Brown’s tenure. The nose is infused with aromas of dark cherries, chocolate, sage and a touch of toasted brioche that captures the elegance of the year. The lush palate wraps around deep, generous fruit flavors balanced by notes of baking spice and herbs. Plush tannins frame a concentrated core of cherry and plum. The round, seamless finish reveals stunning depth. Showing well now, this sophisticated wine will continue to age gracefully for many years to come.

Revana Menu Vallones September 29