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Scenes from a seafood dinner at Ciao Bello (chapeau bas! @BobbyMatos)

Chef Bobby Matos truly outdid himself at last night’s Ricci di Mare e i Vini Bianchi dinner at Ciao Bello.

From the stunning table setting to the oos and aas elicited by his seafood creations, all agreed that the food, service, and wine pairings at Ciao Bello have never been better.

Some of Houston’s top wine professionals were in attendance, as was one of its leading food writers, Mai Pham, who posted this short video with her impressions of the evening.

The following are just some of the highlights from last night’s thrilling menu and wine pairings.

To learn more about upcoming events at Ciao Bello, please sign-up for the Tony Vallone newsletter by clicking here.

cured salmon houston

Raw Atlantic Salmon Belly Carpaccio, Green Garlic,
Wild Ramp Bagna Cauda, Meyer Lemon
2010 Bucci, Verdicchio dei Castelli di Jesi, Marche

bucatini crabs legs

Bucatini with Gulf Softshell, Prosciutto, Saffron, Black Pepper
2010 Abbazia di Novacella, Müller-Thurgau, Alto Adige


Scampi with Ceci and Calabrian Chile Purée, Fava, Pea Tendrils
2007 Ezio Trinchero, Bianco, Piedmont

monkfish prosciutto

Coda di Rospo, Pancetta Wrapped Monkfish, Sangiovese Ristretto, Lentils
2010 COS, Frappato, Sicily

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