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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>Chef de Cuisine Grant Gordon nominated &#8220;rising star&#8221; by James Beard Foundation @EatingOurWords</title>
		<link>http://tonyshouston.com/2012/02/22/chef-de-cuisine-grant-gordon-nominated-rising-star-by-james-beard-foundation-eatingourwords/</link>
		<comments>http://tonyshouston.com/2012/02/22/chef-de-cuisine-grant-gordon-nominated-rising-star-by-james-beard-foundation-eatingourwords/#comments</comments>
		<pubDate>Wed, 22 Feb 2012 18:48:33 +0000</pubDate>
		<dc:creator>Do Bianchi</dc:creator>
				<category><![CDATA[accolades]]></category>
		<category><![CDATA[Eating Our Words]]></category>
		<category><![CDATA[Grant Gordon]]></category>
		<category><![CDATA[Houston Press]]></category>
		<category><![CDATA[James Beard]]></category>

		<guid isPermaLink="false">http://tonyshouston.com/?p=705</guid>
		<description><![CDATA[Above: Tony&#8217;s Chef de Cuisine Grant Gordon (photo via Houston Press). We are thrilled to announce that Tony&#8217;s chef de cuisine Grant Gordon has been nominated for a James Beard Award &#8220;Rising Star Chef of the Year.&#8221; Congratulations, Grant! We&#8217;ll be looking forward to the announcement of finalists for the award on March 19. Six [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=tonyshouston.com&amp;blog=26417427&amp;post=705&amp;subd=tonyshouston&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<title>The Vallone Award by @JohnPalmerArt</title>
		<link>http://tonyshouston.com/2012/02/17/the-vallone-award-by-johnpalmerart/</link>
		<comments>http://tonyshouston.com/2012/02/17/the-vallone-award-by-johnpalmerart/#comments</comments>
		<pubDate>Fri, 17 Feb 2012 21:54:34 +0000</pubDate>
		<dc:creator>Do Bianchi</dc:creator>
				<category><![CDATA[Tony's Houston]]></category>

		<guid isPermaLink="false">http://tonyshouston.com/?p=702</guid>
		<description><![CDATA[Acclaimed Houston artist John Ross Palmer&#8217;s works adorn the walls of both Ciao Bello and Tony&#8217;s. John Palmer and his husband and business partner Ryan Lindsay created the Vallone Award in 2011 to recognize outstanding contributions to the world of art and to honor their close friends and patrons (one of the first couple&#8217;s to [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=tonyshouston.com&amp;blog=26417427&amp;post=702&amp;subd=tonyshouston&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<title>Truffled filet of beef at Tony&#8217;s&#8230;</title>
		<link>http://tonyshouston.com/2012/02/07/truffled-filet-of-beef-at-tonys/</link>
		<comments>http://tonyshouston.com/2012/02/07/truffled-filet-of-beef-at-tonys/#comments</comments>
		<pubDate>Tue, 07 Feb 2012 17:49:12 +0000</pubDate>
		<dc:creator>Tony's Houston</dc:creator>
				<category><![CDATA[Tony's Houston]]></category>

		<guid isPermaLink="false">http://tonyshouston.com/?p=696</guid>
		<description><![CDATA[One of the most spectacular dishes at Tony&#8217;s this season has been the Truffled Filet of Beef, made with black Umbrian truffles selected especially by Tony from one of his most trusted purveyors and beef filet that is aged on site at the restaurant. These days, many use so-called &#8220;truffle oil&#8221; — in other words, [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=tonyshouston.com&amp;blog=26417427&amp;post=696&amp;subd=tonyshouston&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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			<media:title type="html">toninohouston</media:title>
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		<title>Always something to surprise the eyes and palate at Tony&#8217;s&#8230;</title>
		<link>http://tonyshouston.com/2012/02/02/always-something-to-surprise-the-eyes-and-palate-at-tonys/</link>
		<comments>http://tonyshouston.com/2012/02/02/always-something-to-surprise-the-eyes-and-palate-at-tonys/#comments</comments>
		<pubDate>Thu, 02 Feb 2012 16:04:59 +0000</pubDate>
		<dc:creator>Tony's Houston</dc:creator>
				<category><![CDATA[Tony's Houston]]></category>

		<guid isPermaLink="false">http://tonyshouston.com/?p=691</guid>
		<description><![CDATA[Here at Tony&#8217;s, owner Tony Vallone and chef de cuisine Grant Gordon are always working diligently to deliver a fine dining experience that ranges from the classic to the innovative, from the tried and true standbys to cutting-edge gastronomic experimentation using the latest in state-of-the-art culinary technology. We&#8217;ve just posted new menus for February. Click [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=tonyshouston.com&amp;blog=26417427&amp;post=691&amp;subd=tonyshouston&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<title>New menus posted!</title>
		<link>http://tonyshouston.com/2012/02/01/new-menus-posted/</link>
		<comments>http://tonyshouston.com/2012/02/01/new-menus-posted/#comments</comments>
		<pubDate>Wed, 01 Feb 2012 18:07:28 +0000</pubDate>
		<dc:creator>Tony's Houston</dc:creator>
				<category><![CDATA[Tony's Houston]]></category>

		<guid isPermaLink="false">http://tonyshouston.wordpress.com/?p=687</guid>
		<description><![CDATA[Click the links below to download printable versions of each menu. (Safari/Mac users: please click and hold &#8220;option&#8221; key before clicking link to download.) LUNCH DINNER TASTING MENU &#38; NIGHTLY CREATIONS DESSERT WINE LIST Safari/Mac users, please click here to download the list. Lumache (Escargots) in a white wine and butter reduction sauce. Many think of [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=tonyshouston.com&amp;blog=26417427&amp;post=687&amp;subd=tonyshouston&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<title>Crespelle stuffed with crab&#8230;</title>
		<link>http://tonyshouston.com/2012/01/27/crespelle-stuffed-with-crab/</link>
		<comments>http://tonyshouston.com/2012/01/27/crespelle-stuffed-with-crab/#comments</comments>
		<pubDate>Fri, 27 Jan 2012 21:25:42 +0000</pubDate>
		<dc:creator>Tony's Houston</dc:creator>
				<category><![CDATA[Tony's Houston]]></category>

		<guid isPermaLink="false">http://tonyshouston.com/?p=677</guid>
		<description><![CDATA[Crêpe from the French crêpe, in 16th cent. crespe, from the Italian crespa, from the Latin crispa meaning curled. Long before there was a crêpe in France, the crespella (the word that gives the crêpe its name) was widely popular in Italy. At Tony&#8217;s we&#8217;ve just introduced our pillowy crespelle stuffed with crab meat.<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=tonyshouston.com&amp;blog=26417427&amp;post=677&amp;subd=tonyshouston&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<title>Umbrian Black Truffles at Tony&#8217;s&#8230;</title>
		<link>http://tonyshouston.com/2012/01/24/umbrian-black-truffles-at-tonys/</link>
		<comments>http://tonyshouston.com/2012/01/24/umbrian-black-truffles-at-tonys/#comments</comments>
		<pubDate>Tue, 24 Jan 2012 20:30:48 +0000</pubDate>
		<dc:creator>Do Bianchi</dc:creator>
				<category><![CDATA[Tony's Houston]]></category>

		<guid isPermaLink="false">http://tonyshouston.com/?p=670</guid>
		<description><![CDATA[&#8220;Nobody knows the truffles I&#8217;ve seen&#8230;&#8221; Tony&#8217;s is Houston&#8217;s premier destination for Italian truffles, whether it&#8217;s white Alba Truffles from Piedmont in the north or earthy black truffles from Umbria in Central Italy. We were shocked to read a report that French truffle purveyors are now being allowed to mix Chinese truffles into their own [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=tonyshouston.com&amp;blog=26417427&amp;post=670&amp;subd=tonyshouston&amp;ref=&amp;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>Umbrian black truffles and fedelini alla chitarra</title>
		<link>http://tonyshouston.com/2012/01/19/umbrian-black-truffles-and-fedelini-alla-chitarra/</link>
		<comments>http://tonyshouston.com/2012/01/19/umbrian-black-truffles-and-fedelini-alla-chitarra/#comments</comments>
		<pubDate>Thu, 19 Jan 2012 20:11:27 +0000</pubDate>
		<dc:creator>Do Bianchi</dc:creator>
				<category><![CDATA[Tony's Houston]]></category>

		<guid isPermaLink="false">http://tonyshouston.com/?p=667</guid>
		<description><![CDATA[Umbrian black truffles shaved over classic fedelini alla chitarra, with brown butter roasted parsnips and shallot Cognac reduction. The technique of chitarra pasta is one that stretches back many centuries in Italy. After the pasta sheets are rolled out, they are then pressed over a &#8220;guitar&#8221;: thin metal wires strung between two &#8220;bridges&#8221; on a [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=tonyshouston.com&amp;blog=26417427&amp;post=667&amp;subd=tonyshouston&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">tagliolini</media:title>
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			<media:title type="html">Do Bianchi</media:title>
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		<title>The wines of Giuseppe Quintarelli at Tony&#8217;s&#8230;</title>
		<link>http://tonyshouston.com/2012/01/17/the-wines-of-giuseppe-quintarelli-at-tonys/</link>
		<comments>http://tonyshouston.com/2012/01/17/the-wines-of-giuseppe-quintarelli-at-tonys/#comments</comments>
		<pubDate>Tue, 17 Jan 2012 17:39:21 +0000</pubDate>
		<dc:creator>Do Bianchi</dc:creator>
				<category><![CDATA[wine]]></category>
		<category><![CDATA[Amarone]]></category>
		<category><![CDATA[Bandito]]></category>
		<category><![CDATA[Quintarelli]]></category>
		<category><![CDATA[Recioto]]></category>
		<category><![CDATA[Valpolicella]]></category>

		<guid isPermaLink="false">http://tonyshouston.com/?p=662</guid>
		<description><![CDATA[This week, the world of fine wine mourns the loss of one of the greatest winemakers of our lifetime, Giuseppe Quintarelli, who passed from this world to a better one on Sunday at his home in the village of Negrar in the Valpolicella (Veneto, Italy). He was 84 years old and had battled Parkinson&#8217;s disease [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=tonyshouston.com&amp;blog=26417427&amp;post=662&amp;subd=tonyshouston&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<title>Deconstructing &#8220;Mirepoix&#8221;: Seared Baby Dover Sole &#8220;Mirepoix&#8221;</title>
		<link>http://tonyshouston.com/2012/01/16/deconstructing-mirepoix-seared-baby-dover-sole-mirepoix/</link>
		<comments>http://tonyshouston.com/2012/01/16/deconstructing-mirepoix-seared-baby-dover-sole-mirepoix/#comments</comments>
		<pubDate>Mon, 16 Jan 2012 21:03:46 +0000</pubDate>
		<dc:creator>Tony's Houston</dc:creator>
				<category><![CDATA[food]]></category>
		<category><![CDATA[mirepoix]]></category>

		<guid isPermaLink="false">http://tonyshouston.com/?p=656</guid>
		<description><![CDATA[Seared Baby Dover Sole &#8220;Mirepoix&#8221; with celery beurre blanc, pearl onions, and baby carrots. A French &#8220;mirepoix&#8221; is akin to the Italian soffritto, the latter being prepared with extra-virgin olive, the former being prepared with clarified butter. In both Italian and French gastronomy, the mirepoix is composed of celery, carrots, and onion. In the case [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=tonyshouston.com&amp;blog=26417427&amp;post=656&amp;subd=tonyshouston&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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