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Posts from the ‘Ciao Bello’ Category

Gearing up for Super Bowl 2017… Italianissimo style!

Reservations for Super Bowl 2017 are already beginning to come in. Please reserve by calling 713-960-0333.

Located in the Galleria (just up the road from NRG stadium where the Super Bowl 2017 will be played), Ciao Bello is legendary Houston restaurateur Tony Vallone’s “neighborhood Italian trattoria,” a casual restaurant known for its critically acclaimed “Italianissimo” menus and wine list. Named “Houston’s Best Italian Restaurant” for two years in a row by the editors of the Houston Press, Ciao Bello is widely considered to be the city’s top destination for authentic Italian cuisine and its menu features Tony’s beloved homemade pastas, fresh seafood inspired by his Neapolitan roots, thin-crust Roman-style pizzas, and, of course, Tony’s world-famous cannoli, made using a family recipe that he developed after years of research visiting Sicily’s best pastry shops. The wine list features affordable wines spanning everything from highly rated Super Tuscans to classic Tuscan Sangiovese and Sicilian Nero d’Avola. Private seated dining options range from: 35 persons (Terrazza Room), 100 persons (Giardino Room) to 250 persons (buyout). Looking for the ultimate Super Bowl pizza party? Ciao Bello has the best authentic Italian pizza in town!

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.

“Beyond the Gin and Tonic”: Ciao Bello brunch cocktails featured in Buzz magazine

In case you missed it, Ciao Bello’s brunch cocktails were featured this month in Buzz magazine by one of our city’s leading food writers, Dai Huynh.

brunch cocktails 1

“Ciao Bello,” she writes, “is a principal player in incorporating Italian bitters and liqueurs to lend complexity to drinks. A play on a classic, its Antica Manhattan is chilled liquid jazz made with Carpano Antica, the Italian king of sweet vermouths with notes of caramel and vanilla and hints of bitterness. Another popular toast at Ciao Bello brunch is amaro, a bittersweet digestif topped with ice-cold soda and an orange twist.”

“‘The Italians have been doing this for centuries,’ said general manager and partner Scott Sulma, “and now amaro is starting to be popular with mixologists and sommeliers.” Aromatically complex, amaro is made by aging and infusing sweetened grape brandy with fragrant herbs, flowers, citrus peel, spices and aromatic bark.”

“Another refreshing cocktail is the Sicilian 75, instead of French 75. Here, Sulma married gin, prosecco and Solerno, a liqueur made with native Sicilian sanguinello blood oranges picked at the peak of ripeness.”

Click here for the complete article.



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