7 Restaurant Dishes That Other Restaurants' Chefs Love
Some chefs work tirelessly to make their restaurants extraordinary, obsessing over everything from staff uniforms to the position of an herb on a plate. But just like us, they like to enjoy nice meals out on their days off, retreating to dining rooms where they're not thinking about what's going on behind the scenes. We asked some of our chef friends to name extraordinary dishes they've had at their peers' restaurants around the country, and we got the recipes for our September issue's RSVP column. We think we might just cook every single one before the summer's over.
If there's a restaurant dish you're dying to know how to make at home, send your request to rsvp@bonappetit.com. Or, better yet, tweet us at @BonAppRSVP. All you need to tell us is the dish name, the restaurant, and the city. The rest is up to us.
1/7Clam and Bacon Pizza
"The clam and bacon pizza from Area Four in Cambridge, MA, has just the right amount of sea flavor and salty, smoky bacon. It's freakin’ delicious—I want one right now!" —Chef Matthew Gaudet, West Bridge, Cambridge, MA
Matt Duckor2/7Sloppy Tacos
"Off-Site Kitchen in Dallas is pure Americana, from the motorcycles to the sweet, spicy, and cheesy Sloppy Joe–style tacos." —Chef Matt McCallister, FT33, Dallas
3/7Lamb Shoulder with Polenta and Beans
"The lamb shoulder at Justus Drugstore in Smithville, MO, is incredibly tender and flavorful." —Chef Jonny Hunter, Forequarter; Madison, WI
5/7Tarragon Creamed Corn
"While visiting Memphis, I went to Hog & Hominy with my wife and son. The tarragon creamed corn turned out to be my favorite dish of the night." —Chef Ryan Prewitt, Pêche Seafood Grill, New Orleans
Photo by Christopher Testani6/7Crab Toast with Lemon Aioli
"I’ve been to ABC Kitchen in New York three times, and I always get the crab toast. It’s very simple—deceptively so." —Chef Wylie Dufresne, Alder, New York
Matt Duckor7/7Tom Kha Gai (Chicken Coconut Soup)
"The tom kha gai at Long Grain in Camden, ME, is not only a fantastic dish but also uses mushrooms foraged in Maine." —Chefs Andrew Taylor and Mike Wiley, Eventide Oyster Co.; Portland, ME
