I’m guessing I’m not the only one who’s had a great app or entree at a restaurant and thought to recreate the same dish at home. We were at a Middle Eastern restaurant and ordered a charred cabbage wedge that was delicious. Braised and charred perfectly, but the key was the sauce, with yogurt, chili oil, basil and one or two other things. Will try to make this soon, possibly adding some pomegranate seeds.
Anything you’ve found at a restaurant that became a favorite home dish?
The warden ordered a key lime martini that was off the hook good.
We spent weeks experimenting and finally nailed it.
Try this, which looks like Charcoal Venice’s recipe (which I love).
The world has never reverse engineered the warm butter cake from Maestros.
It’s ridiculous.
There are tons of websites with recipes but nothing matches their cake.
Had a dish at Enfants du Marche that sounded peculiar at best but was extraordinary, esp. w/ Matassa’s Cuvée Alexandria. Mussels Gorgonzola. It was a simple dish - mussels, gorgonzola dolce, shallots, butter, and white wine. Not even fines herbes. I tried my hand at home and realized everything depends on the quality of the mussels. Theirs are better than ours, full stop.
I don’t know how skilled you are as a cook, but I know how skilled Shunta Susuki is. Very.
Will cook that cabbage for sure. At least the sauce, that’s up our alley with yogurt and sumac. I might braise or broil rather than turn on coals every 5 minutes for 1 1/2 hours, depending on the wine in my glass at the time.
Yeah, ha. I’m ok - can hold my own in my friend group and amongst home chefs. But I’m not him.
And that dish tastes way better than anyone can reasonably expect. It’s delicious!
Agreed. The sort of thing so good you - y’know - try and recreate it at home.
Mushroom risotto. Jeannine doesn’t enjoy restaurant versions as much as mine
I am hell bent on figuring out the broth from a sea bass dish I had two weeks ago at Lotus of Siam. I was able to pull some (most?) of it out of our server. There was one component, in particular, that surprised me … I never would have guessed it, and I’m betting it is the key to this broth’s success … Answer: salt water.
I recreated a dish from a restaurant and put a pic of it on their yelp page with 5 stars. It became the default thumbnail for the restaurant in the Yelp restaurant list and stayed there until they closed. It turned into a fun thing to do from time to time.
Quinoa pumpkin stew with heirloom tomato relish, fried egg and pesto.
my dish:
Other pics of same dish:
That looks really nice. The place also served pizza and chicken wings?
Im guessing steak would be a little low-hanging fruit in this context? 
They had a wood fire oven so pizza, and I remember chicken chicharones that were crispy skin and a little meat but no bones. Not sure if that’s what that is in the pic next to the pizza.
Currently, two: the rigatoni of Trattoria dei 13 Gobbi in Florence, and, the rodaballo a la plancha of La Trainera in Madrid.
There used to be a restaurant near me that had a little neck clams with bacon and blue cheese dish. I can’t remember if they used white wine or beer for the sauce but it was amazing and I went back for that dish often. Unfortunately they closed. I’ve tried to make it at home and it was okay but hard to gauge the right amount of cheese and bacon!
This. If anybody knows how to make the pasta (plin) please hit me up.
Aren’t they just pinched together ravioli or agnolotti? The French Laundry cookbook has a good explanation on agnolotti. The picture of that dish looks like they pinched them together by hand. No idea what they filled them with but it looks like a butter sauce on them.
