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	<title>Tony&#039;s</title>
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	<link>http://tonyshouston.com</link>
	<description>Houston&#039;s top destination for innovative fine dining...</description>
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		<title>Tony&#039;s</title>
		<link>http://tonyshouston.com</link>
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		<title>Fisher Vineyards Dinner June 28 in the Wine Cellar</title>
		<link>http://tonyshouston.com/2012/05/24/fisher-vineyards-dinner-june-28-in-the-wine-cellar/</link>
		<comments>http://tonyshouston.com/2012/05/24/fisher-vineyards-dinner-june-28-in-the-wine-cellar/#comments</comments>
		<pubDate>Thu, 24 May 2012 20:38:56 +0000</pubDate>
		<dc:creator>Do Bianchi</dc:creator>
				<category><![CDATA[Tony's Houston]]></category>
		<category><![CDATA[Fisher Vineyards]]></category>
		<category><![CDATA[Rob Fisher]]></category>
		<category><![CDATA[wine dinner]]></category>

		<guid isPermaLink="false">http://tonyshouston.com/?p=799</guid>
		<description><![CDATA[Here&#8217;s what leading wine writer Antonio Galloni of Robert Parker&#8217;s Wine Advocate has to say about Fisher Vineyards: Fisher Vineyards is a family affair. The estate is owned by Fred and Juelle Fisher, while their children Whitney, Robert and Cameron all run various parts of the operation. Whitney Fisher heads up winemaking, while Aaron Pott [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=tonyshouston.com&#038;blog=26417427&#038;post=799&#038;subd=tonyshouston&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<title>&#8220;Local isn&#8217;t always better.&#8221;—Tony Vallone</title>
		<link>http://tonyshouston.com/2012/05/18/local-isnt-always-better-tony-vallone/</link>
		<comments>http://tonyshouston.com/2012/05/18/local-isnt-always-better-tony-vallone/#comments</comments>
		<pubDate>Fri, 18 May 2012 17:21:50 +0000</pubDate>
		<dc:creator>Do Bianchi</dc:creator>
				<category><![CDATA[Tony's Houston]]></category>

		<guid isPermaLink="false">http://tonyshouston.com/?p=794</guid>
		<description><![CDATA[&#8220;We source as many ingredients as possible from Texas farmers and fishermen,&#8221; says Tony. &#8220;One of my signature dishes &#8212; the salt-encrusted red snapper &#8212; comes from the Gulf and is fished by local fishermen with whom I&#8217;ve worked for decades.&#8221; &#8220;But the notion that &#8216;everything local is better&#8217; isn&#8217;t always true,&#8221; he adds. The [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=tonyshouston.com&#038;blog=26417427&#038;post=794&#038;subd=tonyshouston&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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			<media:title type="html">Do Bianchi</media:title>
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		<title>Menus updated&#8230;</title>
		<link>http://tonyshouston.com/2012/05/14/menus-updated-3/</link>
		<comments>http://tonyshouston.com/2012/05/14/menus-updated-3/#comments</comments>
		<pubDate>Mon, 14 May 2012 15:34:58 +0000</pubDate>
		<dc:creator>Do Bianchi</dc:creator>
				<category><![CDATA[Tony's Houston]]></category>

		<guid isPermaLink="false">http://tonyshouston.com/?p=792</guid>
		<description><![CDATA[Click here for our most recent menus&#8230;<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=tonyshouston.com&#038;blog=26417427&#038;post=792&#038;subd=tonyshouston&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<title>Black Sea Bass, Morels, and Grabiche</title>
		<link>http://tonyshouston.com/2012/05/10/black-sea-bass-morels-and-grabiche/</link>
		<comments>http://tonyshouston.com/2012/05/10/black-sea-bass-morels-and-grabiche/#comments</comments>
		<pubDate>Thu, 10 May 2012 14:24:10 +0000</pubDate>
		<dc:creator>Do Bianchi</dc:creator>
				<category><![CDATA[Tony's Houston]]></category>

		<guid isPermaLink="false">http://tonyshouston.com/?p=783</guid>
		<description><![CDATA[Black Sea Bass Morel Mushrooms (Washington State) White Asparagus (California) Crispy Prosciutto (San Daniele, Friuli, Italy) Fermented Black Garlic Grabiche<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=tonyshouston.com&#038;blog=26417427&#038;post=783&#038;subd=tonyshouston&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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			<media:title type="html">Do Bianchi</media:title>
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		<title>New menus posted&#8230;</title>
		<link>http://tonyshouston.com/2012/04/23/new-menus-posted-2/</link>
		<comments>http://tonyshouston.com/2012/04/23/new-menus-posted-2/#comments</comments>
		<pubDate>Mon, 23 Apr 2012 15:14:49 +0000</pubDate>
		<dc:creator>Do Bianchi</dc:creator>
				<category><![CDATA[Tony's Houston]]></category>

		<guid isPermaLink="false">http://tonyshouston.com/?p=780</guid>
		<description><![CDATA[As our regular guests know, the menu at Tony&#8217;s is constantly changing. Tony and his team of chefs — including James Beard nominated chef de cuisine Grant Gordon — incessantly experiment with new dishes and new recipes. And, as always, the cuisine at Tony&#8217;s is one step ahead of the curve. Click here for our [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=tonyshouston.com&#038;blog=26417427&#038;post=780&#038;subd=tonyshouston&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">black garlic fish</media:title>
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			<media:title type="html">Do Bianchi</media:title>
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		<title>The art of seafood at Tony&#8217;s&#8230;</title>
		<link>http://tonyshouston.com/2012/04/19/the-art-of-seafood-at-tonys/</link>
		<comments>http://tonyshouston.com/2012/04/19/the-art-of-seafood-at-tonys/#comments</comments>
		<pubDate>Thu, 19 Apr 2012 12:36:24 +0000</pubDate>
		<dc:creator>Do Bianchi</dc:creator>
				<category><![CDATA[Tony's Houston]]></category>

		<guid isPermaLink="false">http://tonyshouston.com/?p=769</guid>
		<description><![CDATA[At Tony&#8217;s, chef de cuisine Grant Gordon and Tony are constantly experimenting with new and innovative combinations of flavors, aromas, textures, and colors. &#8220;A dish needs to taste great, of course,&#8221; says Tony, &#8220;and it needs to achieve a classic balance of flavors and textures for me to put it on the menu.&#8221; &#8220;But it [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=tonyshouston.com&#038;blog=26417427&#038;post=769&#038;subd=tonyshouston&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<title>Housemade Garganelli with Calabrian Chili Peppers</title>
		<link>http://tonyshouston.com/2012/04/12/housemade-garganelli-with-calabrian-chili-peppers/</link>
		<comments>http://tonyshouston.com/2012/04/12/housemade-garganelli-with-calabrian-chili-peppers/#comments</comments>
		<pubDate>Thu, 12 Apr 2012 15:06:02 +0000</pubDate>
		<dc:creator>Do Bianchi</dc:creator>
				<category><![CDATA[Tony's Houston]]></category>

		<guid isPermaLink="false">http://tonyshouston.com/?p=764</guid>
		<description><![CDATA[Housemade Garganelli with Shrimp Polpette and Calabrian Chili Peppers. Garganelli are a class ridged, hand-rolled tube pasta from Bologna. It&#8217;s one of Tony&#8217;s favorite shapes for tomato-based sauces like this one. In this case, the sauce is made using Calabrian chili peppers imported directly from Southern Italy and is tossed with freshly shelled fava beans [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=tonyshouston.com&#038;blog=26417427&#038;post=764&#038;subd=tonyshouston&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Do Bianchi</media:title>
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		<title>Shafik Rifaat, the architect by the &#8220;magic&#8221; at Tony&#8217;s&#8230;</title>
		<link>http://tonyshouston.com/2012/04/10/shafik-rifaat-the-architect-by-the-magic-at-tonys/</link>
		<comments>http://tonyshouston.com/2012/04/10/shafik-rifaat-the-architect-by-the-magic-at-tonys/#comments</comments>
		<pubDate>Tue, 10 Apr 2012 14:36:38 +0000</pubDate>
		<dc:creator>Do Bianchi</dc:creator>
				<category><![CDATA[Tony's Houston]]></category>

		<guid isPermaLink="false">http://tonyshouston.com/?p=754</guid>
		<description><![CDATA[Beyond Tony&#8217;s stunning wine list and five-star wine service, beyond its award-winning cuisine and its world-class tableside service, the thing you hear most about the Tony&#8217;s fine dining experience is what a gorgeous, &#8220;magical&#8221; room. The other day, we sat down with celebrated Houston architect Shafik Rifaat (pictured left with Donna Vallone) to chat about [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=tonyshouston.com&#038;blog=26417427&#038;post=754&#038;subd=tonyshouston&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<title>Taleggio-filled Mezzalune Ravioli</title>
		<link>http://tonyshouston.com/2012/03/30/taleggio-filled-mezzalune-ravioli/</link>
		<comments>http://tonyshouston.com/2012/03/30/taleggio-filled-mezzalune-ravioli/#comments</comments>
		<pubDate>Fri, 30 Mar 2012 06:50:34 +0000</pubDate>
		<dc:creator>Do Bianchi</dc:creator>
				<category><![CDATA[food]]></category>

		<guid isPermaLink="false">http://tonyshouston.com/?p=750</guid>
		<description><![CDATA[&#8220;Taleggio is Italy&#8217;s answer to French brie,&#8221; said Tony when we tasted these Mezzalune (half moon) ravioli stuffed with the famous cheese from Lombardy, Italy, and then topped with Genovese pesto and pine nuts. Like brie, Taleggio is a &#8220;washed rind&#8221; soft, cow&#8217;s milk cheese. During production, &#8220;washed-rind&#8221; cheeses are repeatedly wiped or brushed with [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=tonyshouston.com&#038;blog=26417427&#038;post=750&#038;subd=tonyshouston&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<title>Hamachi and Asparagus at Tony&#8217;s&#8230;</title>
		<link>http://tonyshouston.com/2012/03/22/hamachi-and-asparagus-at-tonys/</link>
		<comments>http://tonyshouston.com/2012/03/22/hamachi-and-asparagus-at-tonys/#comments</comments>
		<pubDate>Thu, 22 Mar 2012 22:30:42 +0000</pubDate>
		<dc:creator>Tony's Houston</dc:creator>
				<category><![CDATA[Tony's Houston]]></category>

		<guid isPermaLink="false">http://tonyshouston.com/?p=743</guid>
		<description><![CDATA[Hamachi Asparagus Quails Eggs Salmon Roe &#8220;We&#8217;ve been delighted with the way that the textures work together here, blending elements of Asian and European cuisines with seasonal springtime ingredients&#8230;&#8221;—Tony Vallone<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=tonyshouston.com&#038;blog=26417427&#038;post=743&#038;subd=tonyshouston&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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