Award-Winning Cuisine

The award-winning cuisine served at Tony's is the creation of the strongest team of culinary professionals ever assembled in Texas. Under the watchful eye of Tony Vallone and his expert staff, culinary art is created for our discerning guests.

From the most contemporary Asian-influenced hamachi to the classic osso buco, our kitchen's culinary range is like that of a great tenor.

Our avant-garde, European-style menu shows its Italian roots with new creations that are developed each day, and rivals the best that you can find in New York, Milan, London, or Paris.

But rest assured that your Tony's favorites are still available; we call them our 1801's (named after our previous address on Post Oak) and they are the classic dishes upon which our reputation for culinary excellence was built.

We proudly serve fresh fish from all three American coasts as well as offerings flown in direct from the docks of Europe. Our chefs search the markets for the freshest, most unique ingredients that form the pallete of their culinary masterpieces.

All of our steaks are prime, 30 days naturally aged, cut to order by our in-house butcher. All lamb is Colorado. All veal is Strauss, the whitest of white.

We are now featuring heart-healthy Akaushi beef, also naturally aged for 30 days, considered to be the finest beef in the world.

Every day, our chefs design special dishes for the evening, utilizing the freshest ingredients available on that day.

They also create the evening's dessert selection, including the towering dessert souffle, which should not be missed.

When you've assembled the best team of chefs in the country, it is important to challenge them. For this, we ask your assistance; challenge our chefs to interpret your favorites. They will create anything for anyone, given a bit of notice.

The Vallone team has an unquenchable thirst for excellence, and never stops searching for ways to improve your Tony's experience. Never hesitate to let us know what we can do to delight you.