Page 52 - Let's Make Waves - September 2018

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E S T A U R A N T

E V I E W

by: Tom Valliere & Charlie Bresenhan

Highlighting Galveston’s Best of the Best Dining Experiances.

#1 Waves Magazine Requested Article!

Chef Rico also artistically prepares artisan bread, homemade
pastas and deserts daily.
They have a broad menu featuring handmade pastas, fresh and
creative seafood entrees and traditional Italian dishes. Deserts
are a specialty and their Tiramisu is not to be missed.

Riondo’s also has a special lunch menu with rotating daily spe-
cials at a very reasonable price. A brunch menu is offered on
weekends as well as a daily happy hour with reduced drink prices
and a special menu of bargain priced appetizers.

A full bar and impressive wine list compliment the fine food.

Rio
Riondo’s Ristorante ndo’s Ristorante
Fine Italian Dining Fine Italian Dining

oused in the majestic 1895 Hutchins Sealy build-in the majestic 1895 Hutchins Sealy build-
oused
ing on Galveston’s Historic Strand, Riondo’s is
ing on Galveston’s Historic Strand, Riondo’s is
arguably the most beautiful restaurant in Galves-
arguably the most beautiful restaurant in Galves-
ton. Famed architect Nicholas Clayton spared no
H H ton. Famed architect Nicholas Clayton spared no
expense in creating this exquisite building during the height of
expense in creating this exquisite building during the height of
Galveston’s prosperity.
Galveston’s prosperity.
Step inside and you are transported to the ambience and ele-
gance of 19 century Victorian America. The elegant surround-
th
They can accommodate groups large and small. Their impressive
ings are matched only by the quality of the food offerings. Pro- They can accommodate groups large and small. Their impressive
banquet facilities can host your receptions and group meeting up
prietors Don McClaugherty and Chef Rico Caminos pride them- banquet facilities can host your receptions and group meeting up
to 150 guests. They can suggest offerings to meet every occasion
selves on using produce from local farmers and seafood fresh to 150 guests. They can suggest offerings to meet every occasion
and budget.
from the Gulf of Mexico. Their “Farm to Fork” and” Sea to and budget.
Table” values are combined with old world family recipes from
Northern Italy to create the fine cuisine we enjoy. Ask about becoming a
Chef Rico’s most critically acclaimed dishes include house made Riondo's Wine Club
Spinach Gnocci with Prosciutto di Parma, Bone-in Osso Bucco Member.
with Saffron Risotto, and Wagyu Beef from Texas area ranchers.

52 | Waves Magazine | September 2018 Issue