Rising-star chef Matt Dillon devises one prix fixe menu served family-style, only on certain nights of the month. The cooking? Simple, local, and seasonal.
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From Food & Wine , JUL 2010
Matthew Dillon of Seattle's Corson Building loves local truffles, which cost one-third the price of imported...MORE
From Food & Wine , OCT 2009
Marc Papineau of the Corson Building likes Champion Wine Cellars for owner Emile Ninaud’s one-of-a-kind selection...MORE
From Food & Wine , OCT 2010
Sommelier Marc Papineau leans toward Old World wines, like the 2007 Domaine Oratoire Saint Martin. Matthew Dillon (an F&W Best New Chef 2007) does the cooking...MORE
From the From the May 2008 Food & Wine Go List
The <em>Godfather</em> references at this new pizzeria don’t stop with the name: Portraits of Marlon Brando line the walls of the small dining room. Amid the trendy bars and cafés of the hip Gemayzeh area, Corleone stands out for its consistently great food, from the wood-fired pizzas to the pastas and house-smoked charcuterie.
We loved: Corleone Special pizza, which changes seasonally but might feature Lebanese olives and spiced salami.
Insider tip: The place is packed at lunch and dinner, so prepare to wait—or arrive between 3 and 4 p.m.
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