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The West Side’s “Best Party Space”

Friday Night Lights the Energy Corridor at Vallone’s ($45 per person)

A new Friday night steak deal in Memorial’s coziest dining room.

Friday Night Filet Mignon
@ Vallone’s
$45 per person

Our newly remodeled dining room is cozier than ever, the perfect setting for an intimate date night or a night out with a group of close friends to bring on the weekend.

includes:
a choice of homemade pasta or Wedge Salad
center-cut 8-oz. filet mignon
1 side dish
Baked Alaska for 2

Not including tax & gratuity.
Beverages not included.
May not be split.

One of the “coziest” rooms in Memorial…

Come see what’s new at Vallone’s…

Please call (713) 395-6100 to reserve now.

Fried Green Tomatoes, a southern standby

When’s the last time you had a truly great dish of fried green tomatoes?

Please call (713) 395-6100 to reserve.

Some things never go out of style…

Vallone’s homemade spaghetti served with San Marzano tomatoes, pancetta, and basil. An American classic that never gets old.

Taste Tony Vallone’s homemade pastas nightly at Vallone’s…

Please call (713) 395-6100 to reserve now.

vallones pasta

The Classic Wedge: Nobody does it better than Vallone’s!

There’s a secret to why Vallone’s classic Wedge Salad stands out for its freshness and crispness. We can’t reveal what it is: You’ll just have to come find out for yourself!

Please call (713) 395-6100 to reserve.

best wedge salad

Vallone’s in Wine Spectator: “wine list is a nice mix of boutique producers and big names from California”

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,” wrote 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… 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[n] list, with a nice mix of boutique producers and big names from California…