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While Tony Vallone's new place feels like a casual neighborhood place, the food and service are unmistakably "Tony," with fresh pastas and homemade sauces dominating the menu. This is Tony's nod to Italian - not Italian-American - cuisine, and at moderate prices. Here you'll find soft-shell crab in an anchovy sauce next to rabbit alla cacciatore, osso buco ravioli, and cacciucco, the Genovese shellfish soup. The noise level can be high when the restaurant is full (which it often is).
Long the bastion of boring chain restaurants and overly expensive hot spots, the Galleria has seen a resurgence in the past few years when it comes to food. Chef-owned-and-driven restaurants are uppin... More »
Bobby Matos Ciao Bello 5161 San Felipe 713-960-0333 ciaobellohouston.com This is the first part of a three-part chef chat series. Look for parts 2 and 3 in this same space Thursday and Friday. Cia... More »
Friday the 13th was probably one of the luckiest days I've had this summer. Although the master barista demonstration I originally came for at Ciao Bello had been delayed a couple of hours, I was surp... More »
Espresso is more than just a beverage -- it's the base ingredient used to create an array of specialty drinks: cocktails, frappes, cappuccinos and other classic coffee beverages. Master barista Gior... More »
I've gotten to the point where the thought of free food doesn't excite me anymore. That's why I'd never made the effort to try out Ciao Bello's happy hour even though I knew that they had free pizza. ... More »
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