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“One of Houston’s Best New Restaurants.”

“Service is impeccable.”

“Named after one of Houston’s most enduring restaurateurs — Tony Vallone — Vallone’s was always destined for greatness. The beautiful designer restaurant, decorated in rich chocolate tones, and boasting a fire sculpture and a two-story glass-enclosed wine vault takes staid American steakhouse fare and adds pizazz. Can’t decide what cut of meat you want to get? Gaze upon their proprietary wheel of meat, an elaborate round display that can be rolled to your table to help you decide. House-made pastas, and specialty dishes such as their four-hour French onion soup, Berkshire pork osso bucco, or an excellent lunchtime offering of chicken fried steak, embellish on the classic steakhouse menu. Service is impeccable.”

—Houston Press


“One Houston’s Best New Restaurants.”

“From the man who gave us Tony’s comes a stellar new chop house with a see-and-be-seen bar and a stunning glass-walled showcase of a dining room. But it’s the steaks that are the real draw—large slabs of beef wheeled to the table on a display cart. Vallone’s USDA Prime ribeye for two is a showstopper, a tomahawk cut that weighs three pounds and comes attached to an 18-inch rib bone, carved tableside. Otherwise, don’t miss the incredible buttery creamed spinach. The fine wine list includes expensive Burgundies, wonderful Rhône wines at reasonable prices, and all the usual California suspects.”

—Houstonia Magazine


“Vallone’s is a stunner.”

“One of Houston’s Best New Restaurants.”

“Along with beautifully charred and seasoned USDA Prime dry-aged ribeye and strip steak, early hits have been a roasted cauliflower side with a tart tahini-like puree underneath; a brisk kale salad; and bruléed banana pudding.”

—Houston Chronicle

best steak house houston

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