Cioppino — Genovese shellfish soup — is just one of the Ciao Bello classics featured on our Houston Restaurant Weeks menu (click here for complete menu).
We are taking reservations and walk-ins for Houston Restaurant Weeks guests all month!
Classic Orecchiette with Housemade Sausage, Rapini, and Slivered Garlic is just one of the fantastic dishes featured on our HRW menu.
Ciao Bello is one of “the top Italian eateries in Houston,” wrote Eater Houston editor Darla Guillen earlier this year. “That might be why the pizza there is as consistently well executed and freshly made as the restaurant’s popular pasta dishes.”
On a sultry Houston evening that just calls out for a great pizza, we thought we’d revisit this great post by Darla.
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 [above, left]. 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.”
“I like to call Ciao Bello ‘your neighborhood Italian restaurant,'” says iconic Houston restaurateur Tony Vallone.
At Ciao Bello, Tony Vallone uses the same “doppio zero” flour for his housemade pasta as he does at his flagship restaurant Tony’s.
He uses the same extra-virgin olive oil imported directly from Sicily. The setting is casual, the prices are family-friendly, and the atmosphere is jovial and relaxed…
A slice of Italy in Houston.
Some might call it “Italian casual.” Others would call it “Italian comfort food.” And those who frequent Tony’s on Richmond might even call it “Tony’s light.”
We just call it “great food to be shared with family and friends.”