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With both indoor and outdoor seating, Visconti Ristorante & Bar highlights authentic northern Italian cuisine combined with seasonal and local specialties that will tempt any palate.
Whether meeting business associates for breakfast or lunch, celebrating a special occasion or catching up with friends, Visconti Ristorante is the perfect place.
Kindly contact us for reservations and information at 512-306-6500 or at visconti@granducaaustin.hdblogs.com.
Hours:
Breakfast: 6:30am – 10:30am
Lunch: 11:00am – 2:00pm
Dinner: 5:00pm – 10:00pm
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Named one of the best “Hotel Chefs” in America by the James Beard Foundation, Chef Tom Salvatore Parlo brings his extensive culinary skills to Hotel Granduca Austin’s Ristorante Visconti. Chef Parlo honed his skills working at a variety of luxury hotels and resorts across the nation where he trained with Michelin-starred Chef Gunter Seeger and Master Chef Gary Kunz before taking his first executive chef position. With a long-time love of Italian cuisine, Chef Parlo has created a varied menu focusing on northern Italian favorites combined with local, seasonal offerings.
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Chef Parlo earned his culinary degree from Pinellas Vocational Technical Institute in 1976 while working as an apprentice at Wine Cellar Restaurant in St. Petersburg, Florida.
Over the next several years, Chef Parlo continued his culinary education as sous chef and restaurant chef at a variety of hotels and resorts including the Marriot Hotel Denver Center; the Ritz-Carlotn Hotel Buckhead, Georgia working with Michelin-starred Chef Gunter Seeger; and with Master Chef Gray Kunz at Lespinasse Restaurant at The St. Regis Hotel, New York.
In 1993 Chef Parlo took his first Executive Sous Chef position at the Five Star, AAA Five-Diamond rated Four Seasons Hotel in New York City. He then moved to the Sonesta Beach Resort in Key Biscayne, Florida as Executive Chef overseeing three restaurants as well as all banquet facilities.
In 2003 he became Executive Chef at Mandarin Oriental Miami leading a team of over 60 in two nationally acclaimed restaurants; Azul and Cafe’ Sambal. Chef Parlo then worked for the exclusive Fisher Island Club managing six restaurants and banquet facilities. During his tenure the club underwent extensive renovations and Chef Parlo was instrumental in creating restaurant concepts, kitchen designs and menus. In 2010 he took the Director of Culinary Operations position at the prestigious Biltmore Hotel in Coral Gables, Florida, overseeing all operations for eight restaurants and bar including the top rated Palme d’Or.
In 2012, Chef Parlo joined Trump National Doral in Doral, Florida, as Executive Chef, where he assisted with a $250 million renovation to bring the property to a Five Star level. Additional responsibilities included overseeing the culinary operations for four restaurants and banquets as well as designing all kitchens during the renovation.Most recently, Chef Parlo worked as executive Chef for St. Regis Resort in Bal Harbour, Florida, overseeing all culinary functions for the Forbes Five Star, AAA Five-Diamond rated property.
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