Houston >Food & Dining > Tony's
3755 Richmond Ave, Houston, TX | Directions 7704629.731985 -95.435994
Sat: 6pm-12am, Mon-Thu: 11am-10pm, Fri: 11am-12am
Neighborhoods: Central, Greenway/ Upper Kirby
The $17 lunch special is an xlnt value but if you're nobody they definitely treat u that way. New Exec Chef Grant Gordon is great however
Attended the Kamen wine dinner last evening. Really was disappointed with the food. Seems that virtually the same sauce was on everything. Very small portions. Actually left rather hungry after a $275 dinner. The only draw to the wine dinners at Tony's are visiting with the other people attending. What a group of characters! It makes it almost worthwhile even with the lousy food.
Perfect for a date, birthdays, romantic ambiance, great service, the flavor of the food is perfect.
Rated Top 5 Restaurants in America by Esquire Magazine!! – There's a reason why Tony's was named one of the Top 5 Italian Restaurants in America. The food is incredible and the service is the best! I have dined in NYC, LA, Paris and London, and Tony's is in the same league as the world's best. I have tried almost all the dishes and never been disappointed. They aim to please and don't worry if it's not on the menu, they'll make it for you!
Do not waste your time or money! – I remember Tony's being fabulous in the 80's and 90's so we go back for a celebration Birthday dinner for a friend. WHAT HAPPENED TO TONY's????? It was the biggest waste of money! The food was not only "bla" but the portions were so tiny! We had to get the manager (and he was a joke!) to bring our Birthday girl another serving of her fish because it was like the size of a 50 cent piece in the middle of a huge white plate with nothing else on it! My seared tuna was awful. I could have thrown together better Lobster Bisque! WHAT A JOKE!!!!!
waste of money – This restaurant is way past its prime. My wife and I had not eaten there in many years and we decided to try it once more to see if it had improved since the last time we were there 5 years ago. Unfortunately, we will not be dining there again. The service was okay but the food was not worth the price. My wife had the filet mignon which had no flavor for $39 and I had two small pieces of veal medallions for $29. The side dishes are all $8 and full of butter.
Spend your money at the bar and eat somewhere else.
Disgusted – On July 14, 2010 a business associate and I had lunch @ Tony's. We were celebrating my birthday and doing business as well. We had lunch at many 5-star restaurants in Houston but our first time at Tony's. I was so looking forward to this experience. However, we were really disappointed to say the very least. The decor was OK, the service was better, but the meal was the horrifying part. Our lunch started out OK, not superb but OK. After we had our meal, my business associate order champagne and Tony's served us a piece of cake to share for my birthday. We split the dessert and after two bites, I pulled out a long string of hair from my mouth from the cake!!!!! It was disgusting!! I spent about 5 minutes of vomiting in the restroom before we left. The manager was very kind and apologized profusely. He then gave me Tony Vallone's business card with his cell number on it and said Tony wanted to speak to me. I called him later that afternoon and I expected a nice apology and kind words to smooth things over. I was shocked at what I heard!!! Tony Vallone was rude, and kept calling me Lady instead of by my name. I didn't expect this because everyone told me he was a really nice man. He certainly was not!! He said the manager had already apologized what more did I want!! My birthday was ruined, and my business associate didn't enjoy watching me pull hair from my mouth from a cake we both share. Couldn't have been my hair, the string was longer than my hair, which is very short. I left the resturant with a sore throat from all the vomiting and sick stomach. Needless to say, we will never be back! ! !
Offended – I love to dine at good places, and this was a place I wanted to take some of friends. To my surprise, as the hostess approached us she looked at my friend up and down (he was wearing tennis shoes - a very humble person) and said how can I help you? I told her my name, she looked up the reservation, said hold on a minute and went and talked to I guess, the manager, who looked at us then nodded. The hostess returned, completely ignoring us and just asked the people that entered what name their reservation was under. The Manager said :"How many? 4?" and said "Right this way" he walked us to the bar area were no one was sitting and sat us there. I tried to make the most of it for my friends, but I have never felt so insulted in my life! I was very disappointed with this behaviour and attitude. I think a simple, polite statement such as "Sir, I apologize we do have a dress code", would have been appreciated. Tony's has lost my business for this hostess's and manager's attitude.
confused by the hype – The food is the chief problem here. I have no idea how they could take an admittedly lovely cut of meat, add truffle oil, butter, and veal stock, and make a completely unsavory dish. It was like something out of a grocer's freezer. The little potatoes with it were flavorful but cold. I had some mushrooms, and I love mushrooms--usually. These just didn't taste good and seemed to involve tons of butter. I wouldn't seek out this food at any price, let alone the exorbitant rates charged.
The service was a mixed bag. Occasionally, they were very attentive, but, especially at first and towards the end, there were frustrating periods of neglect. I wasn't offered dessert and had lost interest in the 20 minutes that passed after I finished my meal. As for the tree of strawberries, it was a nice gesture. But the berries were essentially flavorless, and it just reinforced my ideas about the flippant attitude toward quality and flavors here.
Excellent muscles; wish their waitstaff used more of them... – My boyfriend and I were both servers and medium to high end restaurants, and must say that we left disappointed about the level of service we received. Normally I wouldn't care, but at such a high end place, it is worth documenting. Instead of talking about valentine's (2009), or how amazing the food was, our conversation was dominated by our headwaits menial service. I know reading this review won't stop you from going there (didn't stop us either), but what other reviewers have said is spot on. I always figure people who write such reviews are super picky or whiney, but I can assure you we are not that type. (first review)
1) We are both 25ish being served by a 25ish waiter who obviously did not "have time" to wait on us, though he powerwalked by our table about 15 times
2) Took forever to greet us, never introduced his name or title, asked us for drinks wo presenting wine list
3) We asked him about two of the 'highly recommended' wines (only about 8-15 on the list) and he said he hadn't tried them so he couldn't tell us. That right there is a big clue that there are management issues. If you are recommending a wine, come on! Servers must be able to talk about them!
4) We ordered muscles and a caprese salad. (Highly recommend both of them-they give you about 12 huge muscles). He clocked us for 2 caprese salads. Not a huge deal, but... like we'd order two of the same thing? We didn't say anything, but perhaps we should have.
5) Main courses: Filet Minion- 12 oz that was actually more like 16 oz and to die for!, veal chop (good, smaller portion), and au gratin. Never came to see how our meal was. Lucky for him he had excellent Junior waitstaff who at least asked me to cut into my filet
6) We wanted to order a glass of red with dinner, but he was never around to take the order
7) Never told us about this 'souffle' that takes 45 min to prepare, so we couldn't order it. Needless to say, we skipped desert and
hopefully he read through his 15% tip
Easily the best restaurant in town – Tony's continues to impress with both its' food and service. If you want to experience their best service try them for lunch when it is less crowded and order off the menu or from their dinner menu. When they are full in the evening it can be a bit hurried, even for regulars. Their dry aged rib eye is the best in town. I say this after having many steaks at all the possible contenders in the area. When they are not too busy the kitchen enjoys a culinary challenge. Put them to the test.
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