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Vallone’s, Memorial’s “home away from home”

One of the greatest rewards in opening a new restaurant is hearing guests share their impressions of the new dining room.

When it came to opening Vallone’s, my team and I wanted to recreate the warm, inviting atmosphere of the restaurant’s original incarnation. That’s why we asked our designer and architect to include fire places in both the main dining room and the bar/bistro.

We wanted it to be a cozy place where a couple can enjoy a romantic fireside dinner, where a group of friends can share a memorable bottle of wine paired with a great dish of homemade pasta and house-aged steak, and where a family can take a night off from cooking and experience a hearty pork shank osso buco (one of the newest additions to our menu).

It’s been wonderful to hear our guests tell us that they love our new venture and that Vallone’s is, indeed, a place where they come to unwind, relax, and recharge.

But one of the greatest rewards has been the comments we’ve received about our wine list, where dinner guests find a wonderfully balanced selection that features European and domestic labels like the ones pictured in our two-story wine tower above: Silver Oak Alexander Valley (98), Silver Oak Napa (135), and Caymus (112).

As much as we love an earthy Sangiovese from Tuscany or an elegant Pinot Noir from France, there’s just something about the flavors of classic Californian Merlot and Cabernet Sauvignon that just works so well with the Vallone’s menu.

Here at Vallone’s, we serve America’s best steaks. But the restaurant is so much more than just a steakhouse.

—Tony Vallone

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