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Signature Restaurant Recipes by San Diego Chefs: 53 Recipes Found

Narrow Results By: Popularity | Restaurant | Recipe | Cuisine

Displaying: 1 - 5 of 53 Page: | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | Next

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

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.

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

Grilled Romaine Salad

Chef: Deborah Scott
Restaurant: Indigo Grill
Cuisine: American
Crisp salads made from the leaves of fresh romaine lettuce are now featured on the menus of many discerning dining establishments. These tasty, nutritious greens are also one of the main ingredients in the popular Caesar salad, which was made famous at the Tijuana hotel of the same name during the 1940’s. Here is a special version of gourmet salad that lightly grills the romaine leaf, and then incorporates a tangy dressing and fruit garnish to create a salad course that is certain to delight the palate.

Cuisine American
Location Downtown
Food Excellent
Service Good
Price $$$
Total

Warm Spinach Salad with Sweet Vanilla Bean Vinaigrette

Chef: James Clark
Restaurant: Croce's
Cuisine: American
Spinach salads have been popular for many years, and are featured on the menus of countless restaurants. A specially created rendition of this perennial favorite is served at Croce’s. With its fresh vanilla bean dressing and poached figs, this version offers an entirely new direction and flavor profile, which pairs well with a wide variety of fine wines, appetizers, and entrees.

Cuisine American
Location Downtown
Food Excellent
Service Good
Price $$$
Total

Baked Mussels

Chef: Alberto Morreale
Restaurant: Osteria Panevino
Cuisine: Italian
Black mussels are readily available along the most of California's shoreline, and have been prized as table fare by coastal residents for centuries. They are delectable with pesto sauce and pasta, are absolutely mandatory when making Spanish paella and are a gourmet delicacy when simply steamed and dipped in garlic butter. Here, Chef Alberto Morreale offers a great, Sicilian-style recipe for baked mussels that offers a touch of Medeterranean elegance to offset the delicate flavor of the popular Mollusk.