“How Tony Vallone became the classiest restaurateur in Houston.”
By Emily Wilkinson
Houston Business Journal
Running a fine-dining restaurant takes the same precision as some of the masterpieces performed by Houston’s major arts organizations. “You have to have consistency. You have to have technique. And then you have to have delivery where you choreograph the service, the food and the ambiance,” said Tony Vallone, whose namesake high-end restaurant, Tony’s, celebrates half a century this year.
“Running a fine restaurant is detail work — fine linens from Italy, fresh flowers, real crystal and silver,” he said. Tony’s has moved three times since it was first started by the Houston native, whose Italian roots lie in Naples. But it was the second move, by the urging of Galleria developer Gerald Hines, that made Tony’s the fine-dining institution it is today. “He wanted me to refine, to get better, classier, and he would help me with the new location, but it had to be really nice.”