Restaurant Recipes

Pacific Fire Shrimp

View of Downtown San Diego

Restaurant: Peohe's | San Diego

This hot and spicy appetizer will have you licking your fingers and asking for more! Shrimp, rice and a compound butter make up the majority of this simple dish. Add a twist on this recipe with your own spice mix or herbs.

New York Steak Alla Pizzaiola

Steak & Potato

Restaurant: De Medici | San Diego

A Vitale original family recipe, New York Steak Alla Pizzaiola, is a Southern Italian dish that packs a whole bunch of flavor. Restaurant owner Salvatore Vitale suggests the dish be served medium rare as to keep the steak juicy and tender. Enjoy this dish at your kitchen table with your family as the Vitales do in their home on Sundays. Toss in a full bodied Cabernet or a Nero D'Avola and you're set for a meal of epic proportion, flavor, and deliciousness.

Spinach and Artichoke Cheese Fondue Recipe

Table Setting

Restaurant: The Melting Pot - Gaslamp | San Diego

This cheese fondue appetizer is a fan-favorite among Melting Pot guests and staff alike.

The Whole Chicken

Restaurant: Foundation Room | Las Vegas

This recipe is for a whole chicken and is a great entree to make for any occasion. It serves two generous portions; great for a romantic dinner for two or a family dinner at home with accompaniments. Not only does the recipe create a delicious poultry plate, but the ingredients are nutritious as well, with diced onion, carrots, celery, garlic, thyme, and mushrooms, just to name a few. Using the whole chicken allows picky chicken eaters to enjoy their favorite parts of the bird. With simply prepared ingredients masterfully mixed into a wonderful combination of textures and flavors, The Whole Chicken is bound to be a repeated recipe!

Vegetable Biryani

Restaurant: Royal India | San Diego

A Northern Indian staple, the Vegetable Biryani is basmati rice paired with fresh vegetables, an authentic dish that everyone can enjoy. Serve this classic Indian dish alongside a table full of flavorful curries or alone for a hearty vegetarian meal. Simple and easy to make, the Vegetable Biryani is an Indian dish that anyone can make from their kitchen with simple ingredients at your local grocery store.

White Truffle Mac & Cheese

Patio Seating

Restaurant: Gaslamp Strip Club | San Diego

While the White Truffle Mac and Cheese is a mere side dish at the Gaslamp Strip Club--where steaks take center stage--the dish can certainly hold its own as a main course. Rich and creamy, with the unmistakable aroma of truffles, this decadent creation is a surprisingly easy dish to prepare.

Maine Lobster Strudel

Restaurant: Bertrand at Mister A's | San Diego

At Bertrand at Mr. A's, Chef Stephane Voitzwinkler's Maine Lobster Strudel is more decadent than lobster itself. This deliciously rich and savory pastry can be used to impress guests as a substantially sophisticated appetizer or can just as easily be paired with a salad as a main course.

Crab Cakes

Restaurant: The Prado at Balboa Park | San Diego

This version of the crab cake is decadent and moist, weaving a luxurious cream reduction amid succulunt chunks of fresh crab. Pan-frying the crab cakes results in a crisp exterior, which satisfyingly gives way to moist flesh inside. This recipe is sure to impress!

Lobster Bisque with Port and Rosemary

Restaurant: Blue Point Coastal Cuisine | San Diego

Lobster bisque has been called “the king of soups,” and this version is one that will arch the eyebrow of even the most discriminating gourmet. Blue Point Coastal Cuisine has earned a reputation as one of San Diego’s premier purveyors of fine seafood, and this wonderful recipe perpetuates that status in grand style.

Dungeness Crab Cakes


Restaurant: Oceana Coastal Kitchen | San Diego

Head Chef Steven Riemer presents the ever-popular Dungeness Crab Cakes, a delightful appetizer sure to please any appetite. This seafood creation features generous helpings of scallops and crab meat with a seared texture. Accompanied by a zesty watercress and radish salad, this dish is enjoyable any time of year. A sweet white wine, such as a Chardonnay or Pinot Grigio, pairs best with this appetizer by heightening the succulent flavors even more.