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
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
Its November 22nd and I had an awesome 1st day in Dijon
Its November 22nd and I had an awesome 1st day in Dijon. Once I got on the train which proved to be more challenging than expected I was able to relax a little bit. I did start bumming a bit that my wife was not able to join me. Once the train took off and I took in a little of the French countryside... 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 jalapenos 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 and 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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