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Signature Restaurant Recipes by Philadelphia Chefs: 9 Recipes Found

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Blue Crab and Shrimp Linguini With Baby Arugula

Chef: William Carroll Restaurant: Varalli Restaurant Cuisine: Seafood

This Upstares & Sotto Varalli staple is a prime example of how head chef William Carroll combines classic seafood dishes with Mediterranean and Northern Italian twists. Meaty hunks of crab and shrimp combine with tender cooked linguine and the slight zest of the arugula. Goat cheese is a surprising addition that brings the textures and tastes together and makes this dish so much more than just seafood and pasta.

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

Ristorante Panorama

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

Entrance to Ristorante Panorama

Pappardelle con Salsa di Anitra

Chef: Rosario Romano Restaurant: Ristorante Panorama Cuisine: Italian

Pappardelle with Duck Ragu

  • Cuisine Italian
  • Meal Type Dinner
  • DishType Main Course
  • Method Bake
  • Occasion Any Occasion
  • Difficulty Difficult

Scallops Wrapped in Bacon

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

Del Frisco's Dining Room

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

Chef John Anderson

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

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

Le Bec-Fin

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.

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


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