Tony's Corner
Born deep in the geographical heart of Texas, Y.O. Steakhouse's Chef/Proprietor, Tony Street prides himself with learning the restaurant ropes from Gene Street, a Texas restaurant legend who also happens to be his uncle. Before Tony was even a teenager, he was cooking chicken fried steaks at his uncle’s Black-Eyed Pea Restaurant, a famous Texas Eatery. From that moment on, his passion and love for traditional Texas cuisine and the restaurant industry just kept growing. Read Tony's bio...
The Latest
What makes a great steak?
What makes a great steak? By Tony Street Here are some insider tips on making a great Y.O. style steak at home. The Grade Selecting a good cut of beef is just as important as the way you prepare it. The best steakhouses and restaurants in the United States serve up the most expensive grade of beef... Read more
Be on the look out for the new fall menu. Sept 1st
I am going to the Texas Hill country for a couple weeks to brush up on Texas Hill Country Cuisine. I have more than a dozen restaurants on my schedule. I am not going to reveal too much yet but I am going to add a couple new wild game dishes, Fredericksburg peaches, lamb chops, duck, beef ribs... Read more
View all of The LatestTony's Recipes
Shrimp and Lobster Bisque
Serves 10-12 Ingredients: 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup chopped cilantro 1 tbsp oil 2 tbsp chopped garlic 1/2 lb shrimp(small to medium) 2 tsp paprika 1 tsp black pepper 1/4 cup Sambucca 1 qt heavy cream 1 bay leaves 1/2 lb mixed seafood cubed (white fish ,shrimp,scallops) 1/3... Read more
Texas Hill Country Chili
Serves 10-12 1/8 cup olive oil 1 whole jalapeno 1 1/2 cup chopped onions 1/2 cup chopped celery 6 whole garlic cloves 1 red bell pepper 8 cups canned tomato pieces in their own juice 8 cups water 1.25 lbs of cooked ground beef 1.25 1bs of cooked ground venison 2 bay leaves 1/2 cup wet chicken... Read more
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