The art of seafood at Tony’s…
At Tony’s, chef de cuisine Grant Gordon and Tony are constantly experimenting with new and innovative combinations of flavors, aromas, textures, and colors.
“A dish needs to taste great, of course,” says Tony, “and it needs to achieve a classic balance of flavors and textures for me to put it on the menu.”
“But it also has be visually pleasing. One of the most important moments in any dining experience is the presentation of the dish by the waitstaff. If that first impression doesn’t bring a sparkle to our guests’ eyes, that dish won’t make it on to my menu at Tony’s or Ciao Bello, for that matter.”