Thanks to his many years working at the height of restaurateurship in the U.S., Tony Vallone has developed a network of resources for top meats in North America. From the prime beef and Grade A5 Kobe Waygu that he serves to the Colorado pasture-ranched lamb, Tony’s is widely recognized as one of the country’s premier dining destinations for those who enjoy red meat.
This fall, Tony’s is introducing the Wyoming Elk Chop (pictured above).
The dish has quickly become a guest favorite. And it will be featured throughout the end of the year.
Whether you are a Napa Valley Cabernet Sauvignon lover, a Bordeaux fan, or even a Barolista, this dish offers so many wonderful wine pairing possibilities.