Caviar — chef Kate's favorite condiment — at Tony's
SITTING WITH TONY’S chef Kate McLean, she muses “caviar is my favorite condiment.” It’s a statement proven by the fact that that’s no shortage of caviar on her revamped menu at fine-dining stalwart Tony’s; there’s even a caviar flight with three piles of the savory fish eggs served with all the accoutrements and a shot of chilled vodka. The decadent dishes pair well with another new addition at Tony’s: live music in the middle of the dining room.
The storied restaurant for Houston society — who can forget the iconic ’90s-era photo by Annie Leibovitz of Lynn Wyatt out to lunch — is changing up the feel on select nights with the addition of interactive musicians and more tableside presentations. A rep for Tony’s describes it as, “if you mixed The Carlyle in NYC meets live fire from Chef Kate!”
Still with top-notch service and delectable dishes, the overall mood is jazzier, and with more surprising presentations. Ice-cold martinis are shaken at the table, full fish presented on fire, and cotton candy dramatically adorned with sparklers.
Now through August, every Friday and Saturday night, crooner Miguel Delabarca performs in the dining toom. P.S. As always, don’t miss the chocolate souffle, served with the extra flair of ooey, gooey, warm, melted chocolate poured atop tableside.
Chef Kate McLean
Cocktails at Tony's
Handmade pasta at Tony's
Sparklers and dramatic presentations at Tony's
The caviar baked potato at Tony's
Mini cheeseburgers at Tony's
Cotton candy foie gras