Billed as “…a combination of northern Italian comfort food and Mediterranean fresh, Tapas-style
dining,” Tutto Bene is a Benvenuto and a warm Italian embrace in the Fairfield community. Owner and
operator, Chef Tony, has been in the restaurant business for 46 years. His career began in his native
Milan, Italy, when he was just five years old. With the guidance of a family from Tuscany, his passion for
cooking was ignited. “Cooking,” says Chef Tony, “is something I do from my heart. It’s not all about
business; I am here to make people feel comfortable, feel happy, and feel not like a customer, but like
family!”
Working in the restaurant business for 46 years, Chef Tony’s passion has taken him from Milan, Italy to
New York’s Manhattan borough, before finally arriving in Houston, where he has had several successful
enterprises. Along the way, he has been recognized for his culinary skills. “I worked in several
restaurants in Manhattan. I earned recognition for my Oso Bucco, veal shank with wild mushroom
saffron risotto, which I prepared weekly in Milan, and was named Top Pasta Chef in New York in the
80’s.”
The restaurant features a cocktail and wine bar made of Brazilian onyx which, when lit up at night, is an
impressive sight. At a cost of $28,000, it is the crowning glory of the restaurant, and one of Chef Tony’s
favorite places in his establishment. “I work 16 hours a day. I come here at 7 in the morning to start all
of the sauces. But at night, I just want to sit at the bar with a nice glass of wine, relax, and enjoyl We
have light music here on Friday and Saturday, so I like to sit there, take in the ambiance, and listen to
music!” Repeat customer, Laura Royer recalls her last visit: “The atmosphere was on the quiet side with
friendly conversations around the room, and low lighting. I found it very calming after the stressful day.”
Adamant that excellent food begins with fresh quality ingredients, Tutto Bene uses free range chicken,
milk fed veal, and fresh fish such as red snapper, halibut, sea bass, and ahi tuna, delivered three times a
week, in the entrees. “In Milan, they serve the fish whole. Here, the people don’t want to see the head,
the eyes on the plate, so I have to filet the fish” he explains. “That is a shame because so much flavor is
in the bones!” Another menu favorite is the pizza, which is hand thrown and baked in their brick oven.
We make our own pizza dough,” shares the chef. Brenda Fletcher reports that “The grandkids really like
the pizza. Great bread, too.”
“I like to give a big portion of food, to the people. A little more pasta is not going to hurt the house,”
exclaims the chef. Customers Metta Marie Archilla and Laura Robbins, would be quick to agree. ”The
Fettuccini Alfredo is unmatched in freshness and quality,” comments Archilla, while Robbins adds, “My
husband and I love the spaghetti Bolognese!”
Tutto Bene boasts an extensive wine collection, with nearly 9,000 bottles of wines. As is the Italian
custom, wine and meal pairings are important aspects of the fine dining experience, and Tutto Bene has
a spacious wine room which can accommodate larger groups. Chef Tony is quick to tell you that doctors
advise that two glass of wine a day, plus some of his roasted garlic with virgin olive oil, will not only
delight your taste buds, but keep you healthy, as well!
Tutto Bene Italian Cuisine
15103 Mason Road, Suite B3 Cypress, TX 77433
(832) 220-6754
Hours of Operation:
Monday: Closed
Tuesday–Thursday: 11:00am – 10:00pm
Friday–Saturday: 11:00am – 11:00pm
Sunday: 11:00am – 9:00pm.
