Tony's

Tony's Houston’s gold standard for fine Italian dining since 1965. Founded by legendary restaurateur Tony Vallone.
(1632)

Three new reasons to save room for dessert.Our pastry team has introduced three new additions to the menu, each thoughtf...
06/03/2026

Three new reasons to save room for dessert.

Our pastry team has introduced three new additions to the menu, each thoughtfully crafted to bring a memorable finish to the evening.

Tony's Key Lime, graham cracker crust, lemon fluid gel, chantilly cream�
Kaplan Budino, chocolate wafer crisp, butter pecan gelato�
Passion Fruit Custard Cake, pineapple chutney, coconut gelato

Whether you prefer something rich and decadent, bright and refreshing, or somewhere in between, there's a new favorite waiting at the end of the meal.

Which one are you ordering first?

06/02/2026

This summer, Tony's is bringing the Italian coast to Houston.

Introducing La Dolce Estate, a limited-time tasting menu inspired by seaside dinners, exceptional ingredients, and the effortless elegance of an Italian summer.

The experience moves from Shrimp Carpaccio and Smoked Red Pepper Spaghetti to Summer Truffles, Grilled Halibut, Miyazaki A5 Striploin, and Chocolate Budino, alongside indulgences including Baenki caviar, foie gras cotton candy, and Kaviari caviar service.

Available as a four-course experience ($120) or seven-course experience ($175), with optional wine pairings selected by our sommelier team.

Available beginning June 2 for a limited time.

05/29/2026

There’s a moment when the room goes quiet just long enough for the flame to catch.

Our Café Diablo is more than a drink, it’s a tableside ritual: cognac and citrus warmed, coffee poured, and a slow flame that turns the table into part of the experience.

It’s the kind of thing Tony’s has always done best, bringing a little theatre to the classics, right where you’re sitting.

Save this for your next night out in Houston… or send it to the person you’d share it with when dessert turns into a show.

Something new to sip on.The Cachaça Cha-Cha: cachaça, velvet falernum, coconut, and lime. A bright, easy-drinking daiqui...
05/28/2026

Something new to sip on.

The Cachaça Cha-Cha: cachaça, velvet falernum, coconut, and lime. A bright, easy-drinking daiquiri riff with tropical depth.

Join us Tuesday-Friday from 4-6 PM for Happy Hour classics, then stay for something new.

Some lunches are just a break. Others feel like a small escape in the middle of the day.At Tony’s, it’s the same attenti...
05/26/2026

Some lunches are just a break. Others feel like a small escape in the middle of the day.

At Tony’s, it’s the same attention you’d expect at night, just a little lighter, and built for wherever your day is headed next. The Greenway Express menu is made for that in-between moment, while our pre-order options bring Tony’s to your desk, your meeting, or your car ride between both.

Lunch is served Tuesday through Friday beginning at 11 am.

05/22/2026

Where Houstonians have been going for date night for years… and for good reason.

Some places don’t follow trends, they set the standard. From the kitchen to the table, every detail is rooted in tradition, precision, and the kind of service that makes a night feel like something more.

The kind of date night you come back to. 🥂

Tony’s Houston
Reserve your table now!

This is what the table should look like.Plates arriving one after another, each with its own story, meant to be shared, ...
05/21/2026

This is what the table should look like.

Plates arriving one after another, each with its own story, meant to be shared, passed, and talked over.

At Tony’s, dinner isn’t rushed. It unfolds.

Tag your table.

05/20/2026

When Chef Joey walks you through it, you realize how much goes into doing this right.

Built slowly, with attention at every step, until the texture is exactly where it should be. Then finished with crab and lobster for something that feels both refined and satisfying.

Our new Frutti Di Mari Risotto is the kind of dish you take your time with and it’s worth it.

Meet Farish Rivers, our general manager, who is helping carry the Tony’s tradition forward.Farish first joined Tony’s in...
05/19/2026

Meet Farish Rivers, our general manager, who is helping carry the Tony’s tradition forward.

Farish first joined Tony’s in 2019 as a kitchen waiter, eager to learn the art of fine dining service. From mastering tableside classics to understanding the small details that define great hospitality, he quickly became part of the culture that has shaped Tony’s for more than six decades.

Today, Farish leads with a hands-on approach and a simple philosophy: every guest at Tony’s is everyone’s guest. From the moment you walk through the doors to the moment you leave, the goal is to make every visit feel special.

For Farish, being part of Tony’s is more than a job. It’s about continuing the legacy that Tony Vallone built and honoring the guests who have made Tony’s part of their lives for generations.

In his own words:
“To me, Tony’s is family.” ✨

05/16/2026

If you sit back and listen, you’ll notice it...

The rhythm of the room: glasses clinking, plates landing, service moving without a word. Just a room that knows what it’s doing.

Make your reservation and experience classic dining at Tony's.

Meet Jose “Joey” Gomez, a chef whose journey at Tony’s spans more than 15 years.Joey first stepped into the kitchen at 2...
05/14/2026

Meet Jose “Joey” Gomez, a chef whose journey at Tony’s spans more than 15 years.

Joey first stepped into the kitchen at 21, joining his father, Chelino Gomez, to help with catering events. What started as a job quickly became a calling. Through long hours, lessons learned, and moments of failure that pushed him to grow, Joey found both confidence and purpose behind the line.

Working alongside Tony Vallone, he experienced firsthand the level of precision, passion, and discipline that defined the restaurant. From the smallest details of service to the ex*****on of every dish, Joey learned what it truly means to create an unforgettable dining experience.

Today, he continues to honor that legacy, balancing innovation with tradition, and carrying forward the standards that have shaped Tony’s for decades. For Joey, it’s about more than cooking. It’s about making every guest feel seen, valued, and cared for.

In his own words:
“To me, Tony’s is a place of excellence where every guest should feel like we went above and beyond, just like Mr. Vallone would have wanted.” ✨

05/13/2026

Some things you don’t learn from a recipe.

At Tony’s, Chileno is approaching 40 years with the company this August, and now works side by side with his son, Chef Joey.

What gets passed down isn’t just technique. It’s watching how things are done day after day, learning the rhythm of service, understanding the pride behind every plate that leaves the kitchen.

Being in the kitchen together like that changes the work. It shows up in the details, in the consistency, in the way the food feels when it reaches the table.

That kind of history doesn’t need to be explained. You can taste it.

Live music is part of the rhythm here.On Thursdays and Fridays, Louie Carrington is on the piano, bringing that classic,...
05/11/2026

Live music is part of the rhythm here.

On Thursdays and Fridays, Louie Carrington is on the piano, bringing that classic, easy feel to the room. Saturdays, Miguel Delabarca takes over, adding a little more energy as the night settles in.

It’s the kind of detail you don’t always plan for, but once you’re here, you wouldn’t want the evening without it.

Make a note for your next dinner and bring someone who’ll appreciate it.

05/08/2026

Some things just feel like Tony’s the moment they hit the table.

The Steak Florentine, Bistecca alla Fiorentina, is our take on a true classic: a thick-cut bone-in porterhouse, cooked simply and served with intention.

No overcomplication, no distraction. Just a cut worth slowing down for, the way it’s meant to be enjoyed here.

If you know, you know.

05/06/2026

When the weather calls for something lighter, this is where to start.

Our Warm Spinach Salad combines caramelized bacon, red wine vinegar, and wilted spinach for a dish that’s simple, balanced, and full of flavor.

Save this for your next visit.

Bringing Tony’s to you with Tony's Catering!For intimate wine dinners, corporate gatherings, milestone birthdays, and bl...
05/05/2026

Bringing Tony’s to you with Tony's Catering!

For intimate wine dinners, corporate gatherings, milestone birthdays, and black-tie galas, the Tony’s catering team delivers the same refinement and seamless service found inside the dining room just in your chosen setting.

Custom menus. Impeccable ex*****on. Thoughtful hospitality at every step.

When the occasion matters, let Tony’s handle the details. Plan your event by visiting tonyshouston.com

04/30/2026

If you know, you know.

Red Snapper Barolo, perfectly cooked and layered with a rich Barolo reduction that brings depth, warmth, and just the right amount of richness.

A dish worth slowing down for.

04/28/2026

Tony’s opens for brunch just once a year to celebrate the women who deserve it most.

Mother’s Day brunch returns Sunday, May 10 from 11 AM to 3 PM, featuring a three-course prix fixe menu, signature Tony’s dishes, and a dessert trio worth savoring.

Set to live music by Miguel Delabarca, the afternoon offers a refined way to celebrate the occasion in true Tony’s style.

$80 per adult | $30 for children 12 & under

Reserve your table while availability remains:
https://www.opentable.com/booking/experiences-availability?rid=251209&restref=251209&experienceId=699484&utm_source=external&utm_medium=referral&utm_campaign=shared

When Carlos Luján joined Tony's in 2014, he had just moved from Marfa to Houston with his wife and made a decision to st...
04/25/2026

When Carlos Luján joined Tony's in 2014, he had just moved from Marfa to Houston with his wife and made a decision to start again as a server, working his way back up at a place he believed was the institution of the city.

For Carlos, being part of Tony’s 60+ year legacy means everything.
“You say Tony’s and people immediately say, that’s premier. That’s something to be proud of.”

Guided by the philosophy of founder Tony Vallone, “Only the finest,” the culture at Tony’s has always been about exceeding expectations and never saying no to a guest’s request.

Carlos loves when guests experience the moments that make the dining room special: a salt-crusted snapper cracked open tableside, towering soufflés, steak sauce prepared on the spot, all while the piano plays in the background.

“I like when guests say, I don’t see that every day… I need to bring my friends back.”

To him, Tony’s is simple, timeless, and irreplaceable. ✨

04/23/2026

Bold flavor, beautifully composed.

Our butternut squash Pansoti, finished with sage essence, is proof that the simplest dishes can leave the biggest impression.

Save this for your next must-try at Tony’s.

04/21/2026

A post you can almost taste.

Sauces simmering, layers building, and the kind of patience that’s defined Tony’s for decades, where culinary excellence is rooted in tradition.

This is where the flavor begins. Dine with us Tuesday - Friday 11 am - 10 pm and Saturday 5:30 pm - 11:30 pm.

A proper finale, done tableside.Bananas Foster at Tony’s is more than dessert, it’s a moment. Warm caramelized bananas, ...
04/18/2026

A proper finale, done tableside.

Bananas Foster at Tony’s is more than dessert, it’s a moment. Warm caramelized bananas, a touch of flame, and that unmistakable aroma that turns every head in the room.

It’s the kind of ending that makes you stay a little longer.

Save this for your next celebration and tag who you’re sharing dessert with.

04/17/2026

This is what comfort looks like at Tony’s.

Square Rigatoni al Telefono, layered with Vallone sausage, San Marzano tomatoes, and melted mozzarella, bubbling together into something rich, nostalgic, and undeniably satisfying.

A dish that doesn’t chase trends, it defines them.

Share this with someone who orders pasta every time.

04/15/2026

This Mother’s Day, join us at Tony’s for a brunch designed to celebrate her.

On Sunday, May 10 from 11 AM to 3 PM, we will be serving a three-course prix fixe menu, thoughtfully curated with seasonal selections and Tony’s signature classics, ending with a trio of desserts: Strawberry Shortcake, Italian Beauty, and Tony’s Key Lime Pie.

The experience is complemented by live music from Miguel Delabarca, creating a refined yet welcoming setting for the occasion. From the first course to the final toast, every detail is handled with care so you can focus on what matters most.

Tony’s opens for brunch just once a year on Mother’s Day, making this a rare daytime experience we look forward to sharing.

$80 per adult | $30 for children 12 & under

Make your reservation by visiting us on OpenTable https://www.opentable.com/booking/experiences-availability?rid=251209&restref=251209&experienceId=699484&utm_source=external&utm_medium=referral&utm_campaign=shared

Address

3755 Richmond Avenue
Houston, TX
77046

Opening Hours

Tuesday 11am - 10pm
Wednesday 11am - 10pm
Thursday 11am - 10pm
Friday 11am - 12am
Saturday 6pm - 11:59pm

Telephone

(713) 622-6778

Website

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