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Posts from the ‘Ciao Bello’ Category

Brunello di Montalcino at Ciao Bello next week

montalcino brunello

Above: The “City of Montalcino,” city of wine, honey, olive oil, and organic farming. It’s one of Italy’s most picturesque hilltop towns and it’s located in the heart of the Orcia River Valley, a UNESCO heritage site.

UNA SERATA TOSCANA
An evening in Tuscany with Tony Vallone

Wednesday, April 30, 2014
6:30 p.m.
$110 plus tax & gratuity

Please call (713) 960-0333 to reserve.

The only problem with Tony’s “Regional Italian Cuisine” dinner series? The portions are so generous that you need to be sure to come hungry!

But, then again, healthy appetites are always recommended when sitting at any of Tony’s tables.

Next week’s Una Serata Toscana (An Evening in Tuscany) will feature the wines of Montalcino, where Italy produces one of its most coveted and collected wines, Brunello di Montalcino, made from 100% Sangiovese grapes grown in Tuscany’s best vineyards.

Of course, one cannot live by Brunello alone: Tony will also be pouring a Rosso di Montalcino, the younger and more approachable expression of Sangiovese grown there (and one of his personal favorites).

While the Rosso will be served with one of the first courses, the Brunello will be reserved for the main event, the “Tagliata di Manzo,” a classic Tuscan steak and the traditional pairing for Sangiovese.

Beef is the centerpiece for any Tuscan feast. But many don’t realize that Tuscany lies on the coast of the Mediterranean and that fish and seafood are also extremely popular there. So look out for seafood first course as well.

Please call (713) 960-0333 to reserve. Limited availability.

Pastiera di Mare #1 dish Houston Press TOP 100

Ciao Bello’s Caramelli also took home the top prize for best dish at the Houston Press Menu of Menus Party on April 8. Click here to read more.

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.”

Read more

Ciao Bello, Tony Vallone’s “neighborhood Italian,” winner Houston Press “best Italian”

“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.”

April 30: an Evening in Tuscany with @TonyVallone

ponte vecchio florence

Above: The Ponte Vecchio (the “old bridge”), which spans the Arno river in the historical center of Florence, is one of Italy’s most iconic examples of Renaissance architecture.

Florence and Tuscany gave the world some of the world’s great works of art, from Brunelleschi’s Cupola over Santa Maria del Fiore to Botticelli’s “Birth of Venus” and Micheangelo’s “David.”

Tony Vallone’s “Una Serata Toscana — an Evening in Tuscany” celebrates the literature, art, wines, and gastronomy of Tuscany and is the latest in his series of Italian Regional Cuisine dinners and events.

UNA SERATA TOSCANA
An evening in Tuscany
with Tony Vallone

Wednesday, April 30, 2014
6:30 p.m.
$110 plus tax & gratuity

limited availability

Join Tony Vallone as he celebrates the culinary traditions of Tuscany, land of literature, art, wines & gastronomy.

Please call (713) 960-0333 to reserve.

Houston Press: Ciao Bello “best Italian 2013″

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.”

A big GRAZIE, from all of us at the Ciao Bello family, to the editors of the Houston Press and to our guests who have shared Tony Vallone’s passion for authentic Italian cuisine.

best amatriciana houston

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

pastiera di mare

Ciao Bello’s Caramelli also took home the top prize for best dish at the Houston Press Menu of Menus Party on April 8. Click here to read more.

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.”

Read more

Houston Press features Tony Vallone & chef Bobby Matos

Houston Press restaurant critic Kaitlin Steinberg has selected Ciao Bello’s Pastiera di Mare as her Number One Dish for 2013-2014.

The dish appeared in the beloved Houston weekly’s “Top 100″ dishes for the year.

Click here to read her review of this original creation by Ciao Bello owner Tony Vallone.

Thank you, Kaitlin!

And thank you, Houston Press!

Ciao Bello and its Caramelli (filled pasta) also won the paper’s “Best Dish” prize at its yearly Menu of Menus event.

Click here to read more.

Menus updated…

Please click here for current menus.

authentic italian pasta

Dessert menu updated…

Please click here for our current menus.

Buon appetito!

best cannoli texas

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

tony vallone restaurant

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