Restaurant Recipes

Macaroni & Cheese

Restaurant: Blackhorse Grille | San Diego

Since it's appearance in American cuisine in the 19th century, macaroni and cheese has become a favorite comfort food across the nation. It would be difficult to find a tastier version than the one offered here by Chef Ryan Johnston, Executive Chef at Del Mar’s Blackhorse Grille.

Veal Saltimbocca

Restaurant: Dolce | Los Angeles

Dolce Chef Christopher Tunnell takes tender veal cutlets and transforms them into a satisfying dish bursting with flavor. This recipe is surprisingly quick and simple, yet the finished dish is both elegant and comforting.

Coriander Crusted Mahi-Mahi

Restaurant: Fresh[er] | San Diego

One of the popular dishes at La Jolla’s Fresh[er] is this delightfully flavorful treatment of Mahi-Mahi fillets. The crunchy exterior gives way to a tender, succulent delicacy inside. Here is the chef's signature recipe for the dish, which pairs the moist mahi-mahi with creamy shrimp risotto and a simple port wine reduction.

Pork Prime Rib with Apricot Dijon Glaze and Garlic Mashed Potatoes

Restaurant: Dakota Grill | San Diego

Nothing is quite as flavorful as prime, tender pork that has been char-grilled over mesquite coals. This tempting variation from Dakota Grill & Spirits incorporates the complimentary flavors of sweet apricot and tangy mustard seed to create a deliciously unique flavor experience.

Celery, Carrot, and Apple Soup

Restaurant: Delirio's | San Diego

This simple soup allows the flavors of carrot and apple to shine. Made from easy-to-find ingredients, it is a cinch to whip up as part of a quick meal. It can be easily doubled or quadrupled for large parties.

Deconstructed Ahi Roll

Restaurant: 808 | Las Vegas

Chef Jean Marie Josselin takes a common sushi roll and serves it with a twist. 808 Sushi restarurant is all-you-can-eat and offers diners just about anything they want on a roll from the sea and land during lunch and dinner. This is a unique take on the roll with all the ingredients layered on top of one another for an elegant look instead of the traditional take.

Jumbo Sea Scallops with Green Goddess Dressing and Sundried Tomato Tapenade

Restaurant: Georges on Fifth | San Diego

The key to the succulent scallops served at Georges on Fifth is the scallops themselves. Dry day boat scallops, which are not preserved with any additives and are brought back to land and sold the day they are caught, are the freshest available, and its freshness ensures an unrivaled flavor. In this signature dish, Chef Kelley combines the scallops with a simple bread crumb coating and two different sauces for a dish that is both visually appealing and delicious.