Vallone's

"Vallone’s was a beloved steakhouse known for cutting its own meats. It closed in July 2018." - Amy McCarthy

"Vallone’s, the eponymous steakhouse by veteran restaurateur Tony Vallone and partner Scott Sulma, will shutter after tonight’s service. Sulma didn’t delve into the reasons why Vallone’s is closing, but provided a statement to Eater confirming the restaurant’s departure. “It is with a heavy heart that Vallone’s Restaurant’s last service will be Friday night July 20,” Sulma and Vallone said. “We thank our staff for their focus and commitment and to our guests for their continued support over the last four years.” The restaurant opened with major promise in late 2013 — the 12,000 square foot, two-story contemporary restaurant was the talk of the town when it debuted at the Gateway Memorial City complex at Gessner and Katy Freeway. Boasting a 33-foot tall, 2,000 bottle wine wall, fire sculptures, and a spacious main dining room illuminated by a canopy of mid-Century modern glass-orbed chandeliers, the Shafik Rifaat designed-contemporary steakhouse quickly established itself as one of Houston’s finest. Vallone’s earned a loyal following for its hand-cut, dry and wet-aged USDA Prime steaks alongside Texan-themed gourmet dishes like lobster nachos and chicken-fried quail. It is perhaps most famous for its unusual “Ferris wheel” meat cart, a custom-made guéridon used to present its daily meat selection to the guests. Despite all that luxury, it’s challenging to compete with the slew of new steakhouses that have flooded the Houston market since Vallone’s debut in 2013 — among them Steak 48, Mastro’s, Killen’s STQ and B&B Butchers. And then there’s the Hurricane Harvey effect, which undoubtedly played a role. Vallone’s will be open for one final dinner service tonight until 11 p.m." - Mai Pham