“Of all the restaurants participating in Houston Restaurant Weeks this year,” write the editors of the Houston Press, “Tony’s is the one with the most luxurious upgrades. For the appetizer course, while it would be hard to turn away the Cannelloni ’65 (one of our picks for the 10 best dishes of 2015) the Italian summer truffles shaved on top of either pasta or risotto tableside is mighty tempting. That luxury costs an additional $19. The tonno crudo, or fresh ahi tuna with avocado and soy lime vinaigrette, is only an extra five bucks. Diners who want a beautiful steak might ante up an extra $12 for the Center Cut Prime Truffled Filet Of Beef with silky whipped potatoes. The famed chocolate or Grand Marnier-infused soufflé add $8 to the check. There are three different wines by-the-bottle specially selected accompany the grand meal as well that range from $38 to $95.”
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