Cuisine:

• American
• Diner
• Fine Dining
• Others
• Contemporary

Mark's American Cuisine Description:
Mark Cox earned his culinary wings and reputation after a long stint at one of Houston's premier restaurants, Tony's. In his own place, which occupies a beautifully renovated church, Cox shows a knack for balancing Houston's taste for Southern comfort food with the trendy culinary drama you'll find in other big cities. Witness traditional starters made modern, such as roasted corn chowder with smoked apple bacon; duck prosciutto and seared Kobe beef with Texas apples; and Mark's Caesar salad with California endive and shaved Vella Jack cheese. Entrées also offer such down-home favorites as Kentucky bourbon pork tenderloin with molasses-glazed yams and the true-grit special of roasted double breast of chicken over Mississippi-style grits with white truffle essence. But not all dishes sing songs of the South. Cox's other hits include a grilled Chilean sea bass with crispy plantains and tequila-lime sauce, or grilled medallions of veal over asparagus risotto in a Marsala-morel sauce. Equally inventive are desserts, including a peanut butter sundae, camp s'mores and a classic raspberry shortbread tart. Wine director Saree Mulhern carefully selected hundreds of wines from around the globe when she assembled the wine list (and special reserve list); she also offers tasting tips and pairings for Cox's dishes.


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