Tony Mandola's Press
From the ground up. Thatʼs how Tony Mandola has built his well-earned reputation and ever-popular restaurant brand. After six months in Tony Mandolaʼs Miracle Location and nearly four decades in the food service business, Tony Mandolaʼs – built from the ground up specifically for the Texas-Sicilian kitchen that has made the Mandola family a cornerstone of Houstonʼs restaurant scene – opens today in its permanent home.
The new stand-alone space located on Waugh Drive near West Dallas Street is less than a mile from the original River Oaks Shopping District location that opened in 1989 and catty corner from the new Whole Foods Market. “The new Tony Mandolaʼs would fit right into the French Quarter,” says Tony Mandola standing in the restaurantʼs expansive courtyard. “It has wrought iron, a gorgeous fountain, and gas lamps. The building and the ambiance really fit the food.”
The 6,700 square foot restaurant seats 225 people among the bar, bar area banquets, and the main dining room. The design replaces the disjointed “L” layout of the original Tony Mandolaʼs in favor of a more unified rectangle. “When you first walk in, you can see the entire dining and bar area directly in front of you.” Mandola says. The dedicated banquet area located on the southeast side of the building features full A/V capabilities and is dividable into two spaces, allowing for events of various sizes and purposes.
The expanded footprint also allows for a considerably larger kitchen area. “Itʼs about 70% bigger,” Mandola says of the increased kitchen space. “There is no more circus behind the scenes, and our chefs couldnʼt be happier about it.” Tony Mandolaʼs has always done more with less. Now the restaurant can do more with more.
And with more space, there also comes more beauty. The restaurantʼs floor is a mixture of durable porcelain tile accented with reddish marble and black square shapes. The bar is made up of light copper glass tiles, while the large column in the bar is made up of dark copper tiles. The new Tony Mandolaʼs has more rich finishes without losing its familiar comforting style and touches.
“Itʼs an evolution of the familiar Tony Mandolaʼs atmosphere,” says Tonyʼs ever-stylish wife, Phyllis Mandola, who is overseeing the design. “Weʼve worked extremely hard to maintain the same comfortable feel and warm energy of the original location while giving our guests a great new space to explore. Tonyʼs name is on the restaurant sign, and I believe that whether heʼs here or not, you feel like Tony is here. Our regulars will feel right at home.”
Tony Mandolaʼs proprietor and namesake grew up in the food service industry. His grandfather owned a grocery store and beer parlor at Texas Avenue and Austin Street in downtown Houston in the late 19th Century. His father then supported the family working in the meat wholesaling business. Tony launched his career first working for Ninfaʼs on Navigation and helping grow the brand during the 1970ʼs – marrying Ninfa Laurenzoʼs daughter Phyllis in the process.
In 1982, he opened Tony Mandolaʼs Blue Oyster Bar on the Gulf Freeway, which he owned and operated for 22 years. A second Tony Mandolaʼs Blue Oyster Bar debuted on Shepherd in 1984, which he closed four years later in order to open the famous West Gray Tony Mandolaʼs flagship location.
Longtime patrons worried that a change of venue will mean a change to the sacred Tony Mandolaʼs menu can rest easy. “Our success is a result of consistency and sincerity,” he says of the Tony Mandolaʼs legacy. “We hear it from people every day: ʻitʼs always the same; always good.ʼ Thatʼs a wonderful feeling. Itʼs honest food; not too fancy, a little bit of comfort and kind of special. Weʼve grown over the years, not changed.” Many members of the Tony Mandolaʼs team – front of the house and back - have been with the restaurant for decades and still rely on Mama Mandolaʼs recipes for inspiration.
That consistency has earned Tony and his team droves of loyal followers including President and Mrs. George H.W. Bush, former Astros greats Jeff Bagwell and Craig Biggio, Governor Mark White, Frank Sinatra, Jr., singing sensation Steve Tyrell and many, many others. “The most fun part of the business is getting to meet all sorts of people,” he says. “Our core business is the legal, oil and finance businesses, but the most important guests are the ones who are here all the time. We have one couple that has to call to cancel reservations, not make them.”
RESERVATIONS
Click on the OpenTable logo below to make a Reservation Online.
PRIVATE DINING
SUNDAY BRUNCH
We are now open for Sunday Brunch from 11am - 2pm. Our full menu is available in addition to our new Sunday Brunch Menu.CATERING
GIFT CERTIFICATES
HOURS OF OPERATION
Monday - Thursday
11am - 10pm
Friday & Saturday
11am - 11pm
Sunday
Brunch: 11am - 2pm
Dinner: 5pm - 9pm