Conceived by Houston restaurant legend Tony Vallone and protégé Scott Sulma (general manager and partner), Vallone’s is its namesake’s latest entry in Houston’s expanding fine dining scene.
Hailed as a “modern classic,” the restaurant features a “technique-driven” approach to dry-aged steak and chops, fresh seafood, and Tony Vallone’s signature housemade pastas.
All of its meats are butchered and aged on premise, all of its breads are baked in-house, all of its pastas are rolled out by hand, and all of its classic American desserts are housemade.
“We wanted to recreate the warm atmosphere of the original Vallone’s,” says Sulma. “Houstonians have such great memories of its inviting, cozy ambiance. And that’s what we went for with our modern interpretation of a Houston classic. From the way you’re greeted at the door, to the warm glow of the fire places, to the classics of the American steak and seafood restaurant, you feel like you’re at home at Vallone’s.”
The restaurant’s signature dish is the 55-Day Aged Bone-In Ribeye, has already been called “one of the best steaks in Houston,” a city renowned for its many steakhouses and its large appetites. And its classic all-American sides, from “Four Day” Onion Soup to the Wedge and Caesar Salads, from the “Creamless” Creamed Spinach to the Baked Alaska and Banana Pudding, set a new standard for quality and purity of ingredients.