Tony’s . . . . A very tony restaurant

What’s in a name?  Although named for Tony Vallone, one of the owners, the restaurant is the total embodiment of Webster’s definition of the slang word, “tony:” high-toned . . . luxurious . . . stylish.  That is exactly what the members of the Baillage des Lacs et des Bois experienced at this world class restaurant. Tony’s has a reputation for being one of Houston’s most innovative restaurants and boasts an impressive wine cellar that offers over 1.000 wines to choose from to complete your dining experience.  As new as tomorrow, the Richmond location was designed form the ground up to be Houston’s ultimate dining venue.

            We began our exploration of the different rooms inside Tony’s in the Bar with inviting fireplace on this cold, wintery evening.  Beautiful selections of butler passed hor d’ouevres were served upon arrival.  From here we enjoyed the view of the water wall and the exquisite collection of outstanding museum-quality contemporary art work in the main dining room.

            We adjourned to The Wine Cellar for our dinner.  This quiet, secluded space provided us with room to dine and mingle surrounded by thousands of bottles of the world’s greatest wines.

            The award-winning cuisine served at Tony’s this evening did not disappoint.  Burgundy-born, Paris-trained Executive Chef Olivier Ciesielski, voted one of the top ten chefs in Houston for 2007, used his culinary art to create a fabulous dinner for our discerning guests.

            Pansoli con Astice, butternut squash pasta with lobster and Parmesan puff provided an introduction to our six-course dinner.  This delicate dish came alive paired with Bertani Due Uve 2006, a blend of Sauvignon Blanc and Pinot Grigio from Veneto. Cernia Intera in Crosto di Sale, a whole salt crusted Snapper with a fine herb and pine nut sauce caused exclamations of delight as they were carried, flaming, over the heads of our waitstaff into the room.  Laughter broke out as the staff then took a mallet and chisel to the crust to break it open for serving!  No one expected the evening to include table-side entertainment!  The entrée consisted of Buglione Toscana con Polenta Biance ai Porcini, a Tuscan three meat braise of veal; lamb and beef accompanied by asparagus and Porcini infused white polenta.  The veal with a mint pesto was deemed the favorite of the three delicious flavors which were expertly paired with 1997 Cain Five.  The cheese course, a selection of Italian cheeses was paired equally well with the 1997 Cain Five.

            Tony prides himself on his desserts and made sure that we finished this great meal on a high note. A recent addition to his repertoire was presented for our final course – individual molten white chocolate cakes with a citrus center. Braid Brochette d'Aqui 2006 provided a perfect pairing with its raspberry flavors complementing the citrus.

            The Vallone team showed us their unquenchable desire for excellence and provided a memorable, “tony” experience – high-toned  . . . luxurious . . . stylish - at  Tony’s.