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Signature Restaurant Recipes by San Diego Chefs: 49 Recipes Found

Narrow Results By: Popularity | Restaurant | Recipe | Cuisine

Displaying: 1 - 5 of 49 Page: | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | Next

Linguini alle Vongole

Chef: Stefano Ceresoli
Restaurant: Caffe Bella Italia
Cuisine: Italian
This simple recipe pairs fresh clams with fresh pasta and a simple sauce. It is easy to prepare and quick to make, yet will surely wow everyone at the dinner table.

Cuisine Italian
Location Pacific/Mission Beach
Food Excellent
Service Good
Price $$
Total

Salmon Mousseline stuffed Zucchini Squash Blossoms

Chef: Patrick Ponsaty
Restaurant: Bernard'O Restaurant
Cuisine: French
This preparation pairs elegantly with butter sauces, fish, shellfish, and/or a nice glass of wine.

Cuisine French
Location North County Inland
Food Outstanding
Service Excellent
Price $$
Total

Blue Crab Cakes with Spicy Mustard Aioli

Chef: Chef Felix Frias
Restaurant: Ocean Room
Cuisine: Seafood

Chef Felix Frias shares his love of seafood in his interpretation of this restaurant favorite. These crab cakes can be eaten as an appetizer, or as a meal on it's own. If you can't get Blue Crab meat, you can substitute for any crab meat; however make sure it is jumbo lump crab meat.

Cuisine Seafood
Location Downtown
Food Excellent
Service Excellent
Price $$
Total

Salmon Pina Colada

Chef: Chef Felix Frias
Restaurant: Ocean Room
Cuisine: Seafood
This delightfully refreshing salmon cocktail takes the traditional piña colada flavor and adds a tropical mango twist. The refreshing mixture is full of coconut and mango, yet is subtle enough to let the delicate flavor of salmon shine through. Chef Felix Frias's Salmon Piña Colada is perfect for any occasion and is easy to prepare, even in advance.

Cuisine Seafood
Location Downtown
Food Excellent
Service Excellent
Price $$
Total

Jumbo Sea Scallops with Green Goddess Dressing and Sundried Tomato Tapenade

Chef: Jose Kelley
Restaurant: Georges on Fifth
Cuisine: Seafood
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. It is their freshness that ensures an unrivaled flavor. In this signature dish, Chef Kelley combines the scallops with a simple bread crumb coating and two dramatically different sauces for a dish that is both visually appealing and delicious.