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Posts from the ‘Ciao Bello’ Category

Brunch? In Italy they call it “broonch”


Please call (713) 960-0333 to reserve.

Above: The Kobe Burger with Fried Egg, Parmigiano Reggiano Fries, and Tomato Marmalade.

Italians love American pop culture: from Coca Cola to Michael Jackson, from Timberland boots to Woody Allen, they just can’t seem to get enough of it.

But in recent years, another all-American phenomenon has begun to command the attention — and appetites — of the Milanese and the Romans: brunch, or as the Italians call it, “broonch”.

It’s quite remarkable, really: in a country whose cuisine has conquered the world (can you imagine an American city or town without a pizzeria and an Italian restaurant?) and where food lovers generally hold American food in disdain (partly out of snobbery and partly because of the commercial forces that drive American fastfood), brunch has become an unstoppable fashion.
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Menus updated…

Please click here for our newly updated menus!

Call 713-960-0333 to reserve.

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Save the date: A Night in Venice with Tony Vallone, April 28

We are thrilled to announce the first in Tony Vallone’s Regional Italian Cuisine dinner series for 2015: “Una Serata Veneziana,” a Night in Venice with Tony, featuring the cuisine of the Venetian lagoon, Tuesday, April 28.

Registration is not yet open for the event.

But we’ll be announcing details soon here on the site and via our e-letter (if you’re not already signed up, please subscribe by clicking here; it’s the best way to stay up-to-date with future events and dinners at Ciao Bello and all of Tony’s restaurants.)

If you’ve attended one of these dinners, you know how exciting they are. And this one is sure to be another great evening with Tony.

@MarcyDeLuna recommends our Pacchettini: “pasta to try right now”

Here’s what Zagat and CultureMap editor Marcy de Luna had to say about our new Pacchettini: “Your taste buds will thank you for ordering the pacchettini at the upscale Galleria spot. The pyramid-shaped pasta — stuffed with lobster and shrimp — is served with fra diavolo red sauce, which packs a gentle heat.”

Click here for Marcy’s other recommendations.

And please call 713-960-0333 to reserve.

Thank you, Marcy!

Menus updated…

Please call (713) 960-0333 to reserve.

Click here for updated menus.

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A wonderful article on Osso Buco by one of our favorite writers, Mai Pham @Femme_Foodie

We just loved Mai Pham’s My Table article on the many different interpretation of the Italian classic Osso Buco that you find in Houston these days.

Here’s what she had to say about Ciao Bello’s version.

“Sitting upright in a bed of creamy Milanese saffron risotto is the impressively large Berkshire pork shank osso buco by executive chef Bobby Matos, available on select days as a daily special. ‘I really believe that if cooked correctly, the pork shanks can be better than actual veal,’ says Matos, who braises the shank for six hours until the meat is fall-off-the-bone tender. Matos’ interpretation of osso buco doesn’t come with marrow, but it is fantastic nonetheless. The delicate flavor of the pork is enhanced by a tomato-based red sugo, made of the braising liquid, tomato and a bit of butter.”

It’s a really great article that offers a lot of insights into how Houston chefs approach this benchmark dish.

Check it out here. And follow Mai @Femme_Foodie.

There’s nothing like a great piece of fish…

Especially when it’s cooked Italian style!

Please call (713) 960-0333 to reserve.


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