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Tony Vallone’s Easter Menu (now taking reservations 713-960-0333)

PLEASE CALL (713) 960-0333 TO RESERVE.
limited availability

Please click here for printable/PDF version.

easter page 1

easter page 2

Menus updated…

Please click here for current menus.

authentic italian pasta

Kaitlin Steinberg & Houston Press name Ciao Bello Pastiera “#1 Dish for 2013-14″

Ciao Bello’s Caramelli also took home the top prize for best dish at last night’s Houston Press Menu of Menus Party. Click here to read more.

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We are very pleased to announce that Houston Press restaurant critic Kaitlin Steinberg has made the Pastiera di Mare con Granchio e Gamberi (above) her Number One Dish in her list of “100 Favorite Dishes” in Houston for 2013-2014.

As Steinberg notes in her glowing review, Tony first served the dish at the second in his series of Regional Italian Cuisine Dinners last year, an evening devoted to the food of Naples, Italy.

Here’s what she had to say about the “best thing that she ate [at Ciao Bello] all year.”

Pastiera is a traditional Neapolitan dish, often served sweet instead of savory for the Easter holiday. Online searches haven’t revealed much to me about savory versions of the dish, though many of them include pasta, eggs and cheese in what amounts to a sort of casserole. This dish is not like that.

It’s fluffy enough to equate it with a soufflé — all airy eggs with a delicate jiggle once it’s been baked. The eggs are mixed with mascarpone cheese, which is essentially more-acidic clotted cream, for a combination that is simultaneously light as air and intensely rich. Add to that chunks of crab meat and shrimp and a crust that’s been slightly browned in the oven, and the result is a dish that I keep finding myself explaining by saying, simply, “You just have to taste it.”

Click here for her complete review.

And please click here for more info on the next event in the Regional Italian Cuisine Dinner series: An Evening in Tuscany with Tony Vallone, Wednesday, April 30.

Photo by Kaitlin Steinberg.

Dessert menu updated…

Please click here for our current menus.

Buon appetito!

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“For Italian food to be authentic, it needs to be creative.”—Tony Vallone

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All desserts made in-house at Ciao Bello

All desserts are made in-house at Ciao Bello, using Vallone family recipes.

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Ciao Bello, Houston Press “best Italian restaurant in Houston” 2013

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Here’s what the editors of the Houston Press had to say about Ciao Bello, their “Best Italian Restaurant 2013″:

Ciao Bello is “turning out the kind of food that people talk about, return for, tweet about and remember. Under Executive Chef Bobby Matos, a simple burrata salad of grilled peaches and arugula is amazing. Braised beef cheeks are so tender that you need nothing but a fork to enjoy the richly flavored meat. The pastas, made from the same ’00′ flour and imported Italian water as those at big brother Tony’s, are just a joy to taste and sample, from the house special pappardelle bolognese and the buttery rich mezzi rigatoni amatriaciana [below] to the sinfully creamy and delectable plush pillows of summer corn pansoti. Impressively large and impossibly thin pizzas never disappoint, either, and the wine list, curated by beverage director Scott Sulma, is approachable and extremely drinkable. And then there are the desserts, like the incredible house-made carrot cake or the light-as-a-feather buttermilk panna cotta topped with blackberry and sage conserva. Just about everything at Ciao Bello is a delight, including the sparkler-topped ice cream cake that will arrive miraculously at the table whenever it’s someone’s birthday.”


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