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The GUEST is EVERYTHING at Vallone’s

vallones pasta

Above: Vallone’s Spaghetti with San Manzano Tomatoes, Pancetta, and Basil, one of the many housemade pastas at Vallone’s, where we’ve just launched our new “Memorial City Express” lunch menu and where we continue to expand our under-$50 wine list featuring boutique and artisanal wineries.

Every week, my chefs and top managers gather with me to “kibitz.” We chat about the week ahead, new ingredients and dishes we’re working on, the many private parties we have booked each week, and our never-ending quest to make the Vallone family of restaurants the best they can be.

Last week, Scott Sulma — partner and general manager at all three of our restaurants — said something that impressed me so much that I decided to make it our theme for 2014.

“Some restaurants are ‘technique-driven.’ Others are ingredient-driven,'” he observed. “But our restaurants are guest-driven.”

“The guest,” he said, “is everything.”

What makes our restaurants stand apart from the rest is our attention to detail and the passion that we devote to making your experience unique, memorable, and utterly delicious.

With that in mind, we’ve just launched our new “Memorial City Express” lunch menu at Vallone’s on Gessner, featuring two courses for $18 and including our new Chicken Fried Steak ($9.95).

It’s the “perfect casual business lunch” for the Houston professional who needs to get back to the office promptly but doesn’t want to compromise on quality.

We’ve also expanded the number of under-$50 bottles on our wine list. With wines like Duckhorn Sauvignon Blanc (Napa), Siduri Pinot Noir (Willamette), and Poggio Brigante Sangiovese (Tuscany) — a wine that I have selected myself — we now have more than 40 wines under $50.

There are so many new dishes, wines, and original cocktails at Vallone’s that we can’t wait to share with you.

Because you are our guest. And the guest is everything…

—Tony Vallone

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