Riondo's Ristorante

GulF COAST ITALIAN Cuisine

From “Farm to Fork” and “Sea to Table”

5b5b68d9c89c0.jpg
Logo website.jpg

A DESTINATION

Riondo’s Ristorante is located in the heart of historic downtown in Galveston Island, TX.  Proprietors Don McClaugherty and Chef Rico Caminos offer Northern Italian cuisine crafted from generations of family recipes and are known for their “Farm to Fork” and “Sea to Table” values.  We are proud to source our ingredients from local farmers’ markets, fresh seafood from The Galveston Shrimp Company, and beef from 44 Farms. 

Eat Together

Every plate is made to order from the freshest ingredients — even dessert.

IMG_20181017_202215.jpg
51007073_2169997259726366_2243076735107072_n.jpg

Special Event SPACES

Vault Room

This room seats 16 people. This is a semi-private room. There is an option for a set menu or an option to order off our regular menu. There is no charge for this room. However, we do take credit card information to hold the room. We do not charge or validate funds or anything of this nature to hold the party. This is only a safeguard against no-shows. In the event of a no-show we charge $100.

 

George P. Mitchell room

This is the upstairs banquet room. It holds a maximum of 80 people for a sit-down dinner and 120 people for cocktails and hors d'oeuvres. The room fee starts at $250 for 20 people or less, for 20-40 people the fee is $500, for 40 people and up the fee is $700. Prices for a formal buffet with a dedicated server typically start at $45 per person for four courses. This price includes coffee, tea, and soda. Smaller packages may be available at a lower rate but will not include all four courses. Plated courses are an option with smaller parties, and the price per person tend to increase with this option. This price does not include alcohol. Alcohol package prices vary based on the needs of your party.

 

Top Gallant Room

This room is located off-site but in close proximity to the restaurant. The room fee is $1500. The room holds 150 people with a dance floor and 200 people without one. If you are interested in this option, please contact us for more information

IMG_20170406_172526 1.jpg

 The Kitchen

IMG_20180715_194808.jpg

Edgardo “Rico” Caminos

EXECUTIVE CHEF

On a daily basis, he not only devises off-the-menu featured items for both lunch and dinner, he also oversees and participates in the creation of most of the integral ingredients for his dishes. He makes his own pastas and sauces; the pizza dough, Focaccia, and Ciabatta breads are baked in house; and Rico even goes so far as to make his own cheeses and the ladyfingers for his Tiramisu.