Authentic Italian pastas…

Authentic Italian pastas, the way only Tony Vallone can make them!

Chef Bobby Matos works closely with legendary Houston restaurateur Tony Vallone to create classic Italian dishes inspired by Tony's yearly visits to Italy.

All of the...Read more

Scenes from a seafood dinner at Ciao Bello (chapeau bas! @BobbyMatos)

Chef Bobby Matos truly outdid himself at last night's Ricci di Mare e i Vini Bianchi dinner at Ciao Bello.

From the stunning table setting to the oos and aas elicited by his seafood creations, all...Read more

Classic Mediterranean seafood…

At Ciao Bello, Tony Vallone uses the same “doppio zero” flour for his housemade pasta as he does at Tony’s. He uses the same extra-virgin olive oil imported directly from Sicily. The setting is casual, the...Read more

Brunch at Ciao Bello, Italian-American comfort food…

Click here for our brunch menu.

Italian-American comfort food...

“Sitting on the more casual end of the Tony Vallone empire,” writes Katharine Shilcutt, Houston Press food editor, “Ciao Bello plays up Italian classics under California transplant Bobby Matos, who took...Read more

Authentic Italian cuisine set against casual elegance

Tony Vallone's greatest passion will always be authentic Italian cooking.

And while his flagship Tony's on Richmond features some of his favorite Italian dishes on a weekly basis, Ciao Bello — his "neighborhood Italian restaurant" — is...Read more

The new Ciao Bello “signature” pizza

Debuted just this week at Ciao Bello, the new "Ciao Bello" signature pizza is topped with a light drizzle of béchamel, thinly sliced cow's milk Fontina cheese (from the Val d'Aosta in northernmost Italy), porcini...Read more

@Femme_Foodie profiles Chef Bobby Matos for @EatingOurWords

Click the following links for parts one, two, and three of Houston food writer Mai Pham's excellent profile and interview with Ciao Bello Chef Bobby Matos for the Houston Press.

"Ciao Bello, Tony Vallone's lighter, more...Read more

Ciao Bello, your neighborhood Italian restaurant by Tony Vallone

"Ciao Bello is Tony Vallone's best yet."
—John Mariani
Esquire magazine food critic

At Ciao Bello, Tony Vallone uses the same "doppio zero" flour for his housemade pasta as he does at Tony's. He uses the same extra-virgin...Read more