Tony's

Oh, if only those walls could talk. As a bastion of fine dining, Tony’s has been the place to close a big business deal and break into the cafe society scene for as long as anyone can remember. In its modern Greenway Plaza digs, it's still a place for deal-making and celebrating. The large dining room is open, so no one feels like they've been banished to the restaurant equivalent of Siberia. Diners are cradled in cinnamon-tinted leather chairs near a soaring piece by renowned Texas sculptor Jesús Moroles as well as works by Robert Rauschenberg. Regulars are treated like royalty (their preferences known in advance and discretely attended-to without fuss) and newcomers are pampered. As for the food, the European-style menu has Italian roots amidst refined favorites like raviolo di manzo filled with braised short ribs, brick chicken, red snapper vesuvio, and a Southern chicken salad, though longtime proprieter Tony Vallone has bent to customer demand and added a hamburger—made of Snake River Kobe beef, of course.

For wine connoisseurs, Tony’s boasts an extensive wine cellar with over 1,000 carefully selected choices.