* Click here for rating key
Vallone's Restaurant Review: Legendary restaurateur Tony Vallone and general manager Scott Sulma are behind this Houston steakhouse. Appetizers are tempting, such as a shellfish tower and mini Maine lobster rolls. And while there are pastas on the menu, like the tasty fettuccine with sausage, lump crab, and sauce made with Texas’ Tito’s vodka, the focus at this elegant place is on the steaks: huge, wet- and dry-aged slabs of beef that travel from table to table on a contraption resembling a meat Ferris wheel. Make your selection and then wait for the precisely cooked hand-cut steak to arrive. An excellent choice is the 22-ounce rib-eye, big enough for two to share. Order one of the sauces for your steak and some sides as well, perhaps the rustic garlicky bread and roasted baby carrots with Texas honey and organic goat cheese. Lamb chops, fish and fowl dishes are available, too. The wine list, heavy on Italians, is very creative, and a full bar touts craft cocktails. Desserts, including a praline cheesecake, deliver what you would expect from a Vallone eatery.