Dining
Most Popular
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A Montrose Man's Panic Room Wasn't Enough Whitt Bruney was so scared of his neighbor, he moved out. Eight years later that didn't do much good...
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Temples of Tex-Mex: A Diner's Guide to the State's Oldest Mexican Restaurants We took a pilgrimage in search of old-fashioned tamales, chili con carne and cheese enchiladas
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Bootlegging Dr Pepper The demand for sugar-sweetened Dublin Dr Pepper has never been higher — just ask the bootleggers
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What Happens When Chronically Ill Kids Grow Up Physically disabled young adults who weren't supposed to live this long find themselves hemmed in by an unprepared heath care system
- Extra Crispy at Russo's New York Coal-Fired Pizzeria
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National Features >
Broward-Palm Beach New Times
Sexual Healing
For Florida's sole remaining sex surrogate, love is a many splintered thing.
By Michael J. Mooney
City Pages
Your Friendly Neighborhood War Profiteer
It's not just giant companies cashing in on America's defense industry.
By Jeff Severns Guntzel
The Pitch
Supersizing Sonic
How a throwaway idea at the Barkley ad agency became the "Sonic Guys."
By Justin Kendall
Houston Press
Temples of Tex-Mex
A diner's guide to Texas's oldest Mexican restaurants.
By Robb Walsh
Amedeo's Italian Restaurant & Bar
Hot Dip
By Paul Galvani
Published on July 12, 2007
What's special about the "special artichoke dip" ($8.50) at Amedeo's Italian Restaurant & Bar (22704 Loop 494, Kingwood, 281-359-4451)? For one, it's not listed on the menu. But what really sets the dip apart is the welcome addition of tasso, a lean, cured pork popular in Cajun cooking, which adds a rich, smoky note to an already rich appetizer. The cheese is creamy and gooey enough to make it stick nicely to the accompanying thin slices of crisp garlic toast, and the artichoke and spinach lend color and texture to the dish.
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