“I commemorated Tony Vallone’s 50th anniversary,” wrote Houston Chronicle restaurant critic Alison Cook on her Twitter yesterday in her preview of her profile of Tony and 50 years at Tony’s.
“Here’s why he & his restaurant are legend.”
Alison and Tony sat down last week for a tête-à-tête interview last week at the restaurant and she recounts their conversation in this wonderful piece.
“Part of Vallone’s genius,” she writes, “was to make Houstonians feel that the world was at their feet at a time when the city was increasingly staking its claim on a national and international stage. Nothing was too much trouble, from the freshest Dover sole to hulking knobs of white truffle, or the glistening Beluga caviar that Baron Ricky di Portanova would, by special request, theatrically toss into a plate of pasta for his table mates.”
And thank you, Houston, for making Tony’s the international culinary landmark that it is today.
As Tony says in the closing of Alison’s article, “You come to Tony’s to escape life.”