Recipes by Philadelphia Restaurants Chefs

Signature Restaurant Recipes by Philadelphia Chefs: 7 Recipes Found

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Pappardelle al Sugo d’Anitra

Chef: Rosario Romano Restaurant: Ristorante Panorama Cuisine: Italian

Get ready to bring out your inner Julia Child as you take on Ristorante Panorama’s signature dish, Pappardelle al Sugo d’Anitra, a dish consisting of wide noodles in a slow-cooked ragout of duck, in your own kitchen. This dish teaches you how to make a complete pasta dish from scratch, noodles and all. Ciao Bella!

Cuisine Italian
Meal Type Dinner
DishType Main Course
Method Sauté
Occasion Any Occasion
Difficulty Moderate

Scallops Wrapped in Bacon

Chef: James LoCascio Restaurant: Barclay Prime Cuisine: American

At Barclay Prime, Executive Chef James LoCascio puts a decadent twist on a seafood appetizer. Wrapping plump scallops in rich bacon, then serving them over fried green tomatoes, he ensures surprise and delight in every bite.

Cuisine American
Meal Type Dinner
DishType Appetizer
Method Pan Fry
Occasion Any Occasion
Difficulty Moderate

Filet Medallion Steak Salad with Fresh Arugula

Chef: John Stritzinger Restaurant: Del Frisco's Double Eagle Steakhouse Cuisine: Steak

This dish features the spicy, mustard flavors of arugula with the buttery flavors of filet medallions. The amounts included are suggestions and the steaks should be seasoned to taste.

Cuisine Steak
Meal Type Lunch
DishType Main Course
Method Sauté
Occasion Any Occasion
Difficulty Easy

Chopped Salad

Chef: Restaurant: Solaris Grille Cuisine: American

The Chopped Salad has been a house favorite at the Solaris Grille for years. Awarded the coveted “Best of Philly” Award for salads in 2000, the salad is a typical any-time-of-day healthy favorite. It has become popular lunchtime fare. However, in the evening, it’s a great starter before any of the Soalris Grille’s delicious grilled dishes. John Anderson’s well-conceived Chopped Salad balances the crunch of asparagus, cucumber, and snap peas with the unctuous taste of avocado and kitchen-roasted red pepper. Chopped bacon and crumbled bleu cheese add lusty undertones to a dish that finds a winsome pairing with your favorite Shiraz.

Cuisine American
Meal Type Lunch
DishType Salad
Method No Cook
Occasion Any Occasion
Difficulty Easy

Salmon Mugnier

Chef: Gino Sena Restaurant: La Famiglia Cuisine: Italian

This family recipe, courtesy of Chef Gino Sena, is a classic example of the simple yet elegant northern Italian fare served at La Famiglia. The philosophy behind such straightforward yet delicious fare is that the fresh, quality ingredients should showcase themselves. The fish and the use of lemon and olive oil prove staples of the Mediterranean diet, while the addition of butter adds a bit of dining opulence, making it an extraordinary dish that is still practical for making and enjoying at home. Because this recipe can just as easily be made for one or for five people, use it for effortless yet impressive entertaining, or just to entertain yourself.

Cuisine Italian
Meal Type Dinner
DishType Main Course
Method Poach
Occasion Any Occasion
Difficulty Easy

Galette De Crabe

Chef: Georges Perrier Restaurant: Le Bec Fin Cuisine: French

A longtime favorite at Le Bec-Fin, Galette de Crabe is a wow-'em dish ideal for a sophisticated soirée or a kick-back chill-out night at home. The dish works either as a superb hors d'oeuvre or a tasty light main dish. Le Bec Fin's classic French rendition shown here unaltered from the one used in the restaurant has maximum oomph in warm-weather seasons. Garden salads and cheeses served with any smooth white wine serve as smart accompaniments for this versatile dish. Freshness of ingredients is paramount. To earn his or her kudos, the toque-wearer must seek and use fresh shrimp, crabmeat, endives, and haricots verts.

Cuisine French
Meal Type Dinner
DishType Appetizer
Method Pan Fry
Occasion Any Occasion
Difficulty Moderate

Spinach Gnocchi with Shaved Ricotta Salata and Brown Butter

Chef: Marc Vetri Restaurant: Vetri Cuisine: Italian

At Vetri, the Chef’s approach is summed up perfectly by a quote that lines the bottom of each menu page like a quiet but commanding mantra: “The more simple the preparation appears, the more attention to detail is needed, as the margins of error increase.” The words are attributed to Fulvio Pierangelini, but the sentiment is pure Marc Vetri.