10 Famous Restaurant Dishes You Can Recreate at Home

From Momofuku’s roasted brussels sprouts to Rao's meatballs, these iconic dishes can be easily recreated in your own kitchen.

  • Rao’s Meatballs. Spaghetti and meatballs doesn't have to be a meal that you slave over and simmer all day, nor does it need to put you into hibernation once you've eaten it, as this recipe from Rao’s proves.
  • Momofuku’s Roasted Brussels Sprouts with Fish Sauce Vinaigrette. This recipe, courtesy of New York City’s renowned Momofuku, will add much-needed spark to your winter diet. Brussels sprouts get oven roasted, deep fried, and then tossed in a homemade vinaigrette with all the flavors of fish sauce, white wine vinegar, and a kick of red chile.
  • Tartine Bakery’s Lemon Cream. This recipe takes the traditional lemon curd process and reverses it, not only saving time, but producing something better, smoother, and lighter in the end. Meet your new tart filling, scone spread, and trifle layer—and the best lemon pudding you'll ever taste.
  • Eleven Madison Park’s Strawberry Gazpacho. Unlike pie, with its revolving rainbow of seasonal flavors, gazpacho doesn't seem like a fill-in-the-blank situation. To most of us, it spells one thing: tomatoes. But in truth, anything (even strawberries) can make a tasty gazpacho.
  • Al Forno’s Penne with Tomato, Cream, and Five Cheeses. You won't meet a speedier baked pasta, not one that's this good. The recipe as written is genius, but even more genius is the fact that the technique can be reapplied in countless ways. You can cycle in additions based on the season, and for cheese you can use whatever forgotten ends you have lying in the cheese drawer.
  • Nobu’s Fried Asparagus with Miso Dressing. When you dip asparagus in hot oil, you won't recognize it. The tips frizzle and the stalks turn vivid green and tender in just a minute or two under the oil. Douse it in homemade miso sauce to make it even more unrecognizably delicious.
  • Toro Bravo’s Radicchio Salad with Manchego Vinaigrette. This salad is simple, but brilliant. Infusing the vinegar with chopped red onion leaves the vinegar with a richer, more complex flavor, and tossing the dressed leaves with a dusting of finely grated Manchego helps the coating stick.
  • Yotam Ottolenghi’s Sweet Corn Polenta with Eggplant Sauce. Fresh corn, cooked quickly, breaks down to a sweet soup in the food processor. Topped with a chunky, deep-flavored eggplant sauce, it is everything that you would want in a vegetarian dinner.
  • Charles Phan’s Lo Soi Pork Shoulder. From Charles Phan of The Slanted Door comes this Vietnamese treasure: slowly simmered pork shoulder infused with plenty of spices and served with soft-boiled eggs.
  • Judy Roger’s Roasted Applesauce and Savory Apple Charlottes. This applesauce takes the same simple approach as all of the food at Judy Rogers’ Zuni Cafe. There is no cinnamon and no cloves—this sauce is straight up apple, mainlined to your belly.

Big-name restaurant food has so much implied glitz and glam, and every time we leave a particularly delicious restaurant meal we are bummed that we can’t recreate their specialities. Because surely we can’t… Right? Wrong.

Though some chefs keep their secrets close to their chests, others are slightly more forthcoming. With a little bit of cookbook research, a little bit of sleuthing, and a whole lot of taste testing, we have compiled a list of the 10 best dishes from some of our favorite big-name restaurants. Never thought you would taste the silky smooth lemon cream from Tartine again? Worried that the brussels sprouts from Momofuku were gone from your plate forever? Take heart; read on.

Click through the gallery above to see all of the recipes.

Follow Food52 on Twitter @food52

Newsletter

Feed your inbox.

Subscribe