Skip to content

Casual elegance at Tony Vallone’s “italianissimo” Tanglewood-Galleria trattoria

Please click here for current menus.

And please call 713-960-0333 to reserve.


Thanksgiving “To Go” by Tony Vallone

Stay tuned for details on how to order Tony Vallone’s Thanksgiving “To Go”. We will be announcing the menus and ordering information shortly. This year, let Tony Vallone cook your Thanksgiving feast!

turkey site

Tony likes to joke about Thanksgiving at his house.

“When I was a kid growing up in an Italian family,” he remembers fondly, “Thanksgiving was just like any other Sunday lunch with lasagne and all the other Italian classic dishes. The only difference was that there was a roast bird in the middle of the table!”

For years now, Tony has been preparing Thanksgiving feasts for his guests. And you, too, can serve Tony’s lasagne at your family’s feast. It’s one of the extra items that can be added to your Thanksgiving To Go order from Ciao Bello.

Stay tuned for details!

Sparkling rosé by-the-glass: Tony hosts Franciacorta winemaker Cristina Ziliani of Berlucchi


One of the things that sets the Vallone family of restaurants apart in Houston’s ever-expanding food scene is Tony’s connections to Italy.

Last week, Tony hosted winemaker Cristina Ziliani (above, left), owner of the Berlucchi winery in Franciacorta, an appellation about 45 minutes east of Milan where classic-method sparkling wines are produced.

“I go to Milan every year,” says Tony. “The best restaurants there all serve Franciacorta by-the-glass. They love Champagne as much as we do here in the U.S., of course. But Franciacorta has richer fruit flavors. It’s fresher and it’s more food-friendly. After all, it’s Italian! And that’s why I’ve been serving Franciacorta by-the-glass at all my restaurants.”

“Franciacorta is one of our favorite wines here at the Vallone family of restaurants,” says Scott Sulma, who oversees the wine programs at all three restaurants. “It just works so well with the food. You can even pair the rosé with our 55-day-aged steaks.”

Look out for the Berlucchi Franciacorta sparkling Rosé, made from 100 percent Pinot Noir grapes.

Book your PRIVATE EVENT or HOLIDAY PARTY at Ciao Bello now!

Please call 713-960-0333 to speak to a
Ciao Bello private party planner now.

Holiday bookings are filling up quickly
so please reserve now to ensure availability.


Ciao Bello offers its guests
a wide array of options for private and
corporate dining and events, including private rooms
as well as buyouts.

Private Rooms:

Terrazza Room
(upstairs, no elevator)
up to 50 persons, seats up to 35
projector ready

Giardino Room
spacious patio
covered and air conditioned
natural lighting thanks to 50 feet of windows
up to 150 persons, seats up to 100

Click the links below to view sample menus.

Hors d’Oeuvres & Canapés

Lunch $27

Lunch $35

Lunch $45


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


“For Italian food to be authentic, it has to be creative.” It’s one of the cornerstones of great Italian cuisine, as Tony Vallone showed a packed house this week at Ciao Bello at the latest in his Italian Regional Cuisine Dinner series.

That’s his “Risotto Cacio e Pepe,” above, an interpretation of the Roman classic “Spaghetti Cacio e Pepe,” made with rice in the place of pasta and topped with a slice of Umbrian black truffle.

It was another great night of Italian food and wine at Ciao Bello and we’d like to thank everyone who came out to make it such a memorable and festive evening!



No one can evoke the authentic flavors of Italian cooking like Tony Vallone.

As he likes to put it, the new Ciao Bello menu is “Italianissimo!”

Come see what’s new at Ciao Bello, including our Italian-inspired brunch menu.

Click here for menus.

Please call 713-960-0333 to reserve.

tony vallone restaurant houston

Paper City features Scott Sulma and shares his insights into the world of fine wine

best steak memorial

“I clearly recall the first time I saw Scott Sulma in action,” writes Paper City lifestyle and food editor James Brock.

“It was at Tony’s, and he was talking to guests seated at a table near mine. Earlier in the evening the guests, a young man and woman who seemed a little uncertain about the menu and wine list, oozed discomfort. Sulma, I am now certain, had noticed their anxiousness as well, and was on a mission, smile on his face, voice calm and authoritative. He explained a few of the menu items, and talked about some wine selections. The young couple’s demeanor changed rapidly, to one of ease and anticipation. Another culinary crisis averted, two more guests won over and satisfied. That’s the Sulma formula.”

Click here to read Brock’s profile of Scott.

%d bloggers like this: