Vallone’s offers a creative twist on the all-American classic steak and fish house through the lens of Houston native and James Beard-nominated chef Grant Gordon, and partners Tony Vallone and Scott Sulma.
In addition to a variety of hand-cut steaks (both wet and dry aged), Gordon’s menu includes handmade pasta, a variety of seafood, chops (both lamb and veal) and appetizers.
Vallone’s is a two-level, 12,000 square-foot steakhouse of modernity – where the architecture and design are just as important as the technique-driven cuisine. Inside, guests are welcomed by intricate wood floors, subtlety-textured walls, soft lighting and palatial fireplaces. The first floor is host to the main dining room, bar and bistro dining area. Travel up the elevator and behold a 33-foot-high wine tower on your way to the second level private dining area.
Vallone’s serves lunch and dinner Monday through Friday and dinner only Saturday and Sunday. The restaurant is located at Gessner and I-10, next to the Westin Memorial City Hotel.