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
Corleone Bar & Grill
By Paul Galvani
Published on May 08, 2008
We like it raw: The hockey-puck-size beef tartare ($15) at Corleone Bar & Grill (813 Jackson Hill, 713-863-8223) comes with a raw quail egg sitting on top of the raw meat. Usually, a chicken egg is served with this dish, but that's not the only difference between Chef Ryan Hildebrand's version and the traditional one. Instead of capers, Hildebrand uses fresh oregano from the herb garden behind the restaurant. He also adds finely diced sweet pickles, which pushes this dish over the top. A good portion of peppery arugula is served on the side, counterbalancing the sweetness of the pickle.
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