9 Famous Restaurant Dishes You Can Make At Home

There’s nothing quite like eating one of your favorite dishes in your favorite restaurant. There’s a particular essence to restaurant food that makes the meal inherently special and distinctively tasty. While countless restaurants are closed or reframing how their business runs, or too far away for us to travel to and visit, we’ve been working on emulating that restaurant spirit at home by preparing dishes inspired by them.

The following are some of our most beloved restaurant-influenced recipes from establishments and chefs who have inspired us over the years. Let these recipes tide you over until you’re able to visit your favorite restaurants again. (And if you happen to live near the restaurants where these dishes originate, you can still taste the real thing—many of them are open for take-out.)

Rao’s, an exclusive Italian restaurant in Harlem, New York, is famously booked solid for decades out, so our take on their skillet-roasted chicken may be helpful to have in your back pocket for years to come. We adapted Rao’s recipe by substituting easy-to-find chicken parts for the small whole bird they use in the restaurant, as well as implementing a unique browning technique that makes up for the restaurant broiler power most home ovens can’t replicate. [GET RECIPE]

What You'll Need½ cup salt3 lbs bone-in chicken pieces1 teaspoon vegetable oil2 tablespoons unsalted butter1 large shallot1 garlic clove4 teaspoons all-purpose flour1 cup chicken broth4 teaspoons lemon zest1 tablespoon fresh parsley leaves1 teaspoon fresh oregano leaves

If there’s anyone you can trust with the almighty chicken tender, it would be the Puritan Backroom Restaurant in Manchester, New Hampshire. We were inspired by the Puritan Backroom’s hard-to-resist, classic take on chicken tenders, which they’ve perfected over their one hundred years in business. These tenders come together with easy-to-find ingredients and are best served alongside one of our many dipping sauce recipes. We suggest letting the chicken marinate overnight for maximum flavor development. [GET RECIPE]

What You’ll Need1 cup water½ cup duck sauceSalt and pepper2 lbs chicken tenderloins1¾ cups all-purpose flour¼ cup cornstarch2 teaspoons baking powder 1 ½ teaspoons garlic powder¼ teaspoon cayenne pepper3 quarts peanut or vegetable oil

It’s been said that grilled pizza originated at Al Forno in Providence, Rhode Island, where the pies are cooked on a custom wood-fired grill. Our version takes on similar qualities to Al Forno’s, such as a thin, crisp-tender crust with even browning, but it’s done on a standard home grill that favors hot coals specifically arranged to prevent the formation of a hot spot in the center. [GET RECIPE]

What You’ll Need 3 cups King Arthur bread flour1½ tablespoon sugar¼ teaspoon instant yeast1 tablespoon vegetable oil1 (14-ounce) can whole peeled tomatoes½ cup plus 3 tablespoons extra-virgin olive oil2 teaspoons fresh oreganoSalt and pepper¼ teaspoon red pepper flakes1½ cups Parmesan cheese8 ounces fresh whole-milk mozzarella3 tablespoons fresh basil

These Greek meatballs, inspired by Johnny’s Restaurant in Homewood, Alabama, are packed with bright citrus and a slurry of herbs and spices, and they’re roasted—as opposed to pan-fried—to help streamline the browning process (not to mention eliminate the splatter mess that can come from searing in a skillet). These meatballs are perfect appetizers when served with the accompanying tahini yogurt dip, but no fancy dinner party is required. [GET RECIPE]

What You'll Need20 square saltines½ cup milk½ cup fresh mint6 scallions2 tablespoons dried oregano5 garlic cloves¼ cup lemon juice plus 1 tablespoon lemon zest2 teaspoons ground cumin2 teaspoons ground corianderSalt and pepper2 pounds ground lamb1 cup plain whole-milk yogurt½ cup tahini

Having a solid roast chicken dish in your repertoire is a must for all home cooks, and our adaptation of the late, renowned chef Judy Rodgers’s recipe served at Zuni Cafe is one you’ll want to make whenever you’re in the mood for comfort food. This recipe takes the components of a meal that might typically stand alone—chicken, salad, and bread—and seamlessly works them together to create a hearty trio of flavors that balances each other well. Bread cubes moistened with oil and broth lay beneath the chicken absorbing its drippings while it cooks, which creates a uniquely savory crispy-fried chew with each bite. [GET RECIPE]

What You'll Need1 (4-pound) whole chickenSalt and pepper4 slices country-style bread ¼ cup chicken broth6 tablespoons plus 2 teaspoons extra-virgin olive oil2 tablespoons champagne vinegar1 teaspoon Dijon mustard3 scallions2 tablespoons dried currants5 ounces baby arugula

This beloved dip originated at the Zodiac Restaurant at the Neiman Marcus flagship store in Dallas back in the early fifties. Our spin on this old-school classic combines sharp cheddar and mayonnaise for a rich and creamy base with fried bacon, slivered almonds, and scallions for crunch and texture. It’s finished off with just the right amount of hot sauce to add a mellow punch. [GET RECIPE]

What You'll Need8 slices bacon8 ounces extra-sharp cheddar cheese1 cup mayonnaise½ cup slivered almonds4 scallions2 teaspoons hot sauce

Italian food, no matter how you slice it, is pretty much foolproof. However, when it comes to making a classic like eggplant parmesan at home it can easily turn into a mess of an off sauce to cheese ratio rendering the breaded eggplant soggy and struggling. After a visit to Westlake, Ohio, we were impressed with a technique served up at the small Italian restaurant La Campagna. They’re restrained in their usage of cheese and sauce, letting the eggplant shine in all its crisp glory. Our version replicates this ideology by omitting the breadcrumbs altogether and frying thin slices of eggplant dipped only in egg and flour. The flavor of our sauce is layered with the help of anchovies, onion, red pepper flakes, and oregano to complement the satisfying bite of the thin, crispy eggplant. [GET RECIPE]

What You'll Need2 tablespoons unsalted butter¼ cup onion3 garlic cloves2 anchovy fillets¼ teaspoon red pepper flakes¼ teaspoon dried oregano1 (28-ounce) can crushed tomatoes1 (14.5-ounce) can diced tomatoes½ teaspoon sugar¼ cup fresh basilSalt and pepper1 cup plus 1 tablespoon extra-virgin olive oil3 (10-16 ounce) eggplants½ cup all-purpose flour4 large eggs4 ounces Pecorino Romano cheese4 ounces Fontina cheese

Decadence has always been a trademark of the humble mashed potato, a dish bolstered by liberal amounts of butter and cream, but there’s often a distinct silkiness to restaurant versions that can seem mystifying. The Parisian chef Joël Robuchon created a mashed potato recipe in the early 1980s that amplified the whole experience. However his adaptation of the dish poses some roadblocks for the home cook, namely: peeling scalding-hot whole-boiled potatoes, incorporating a pound of cold butter and passing the mixture through a restaurant-grade sieve called a tamis. Our version stays true to the essence of Robuchon’s recipe by highlighting the two most important features: a pointed incorporation of butter and obtaining the perfect smoothness with the use of a food mill instead of a tamis. [GET RECIPE]

What You’ll Need:2 pounds Yukon Gold potatoes20 tablespoons unsalted butter1⅓ cups whole milkSalt and white pepper

Cioppino, a dish famous in San Francisco, is an Italian-American seafood stew. Our version is inspired by Phil’s Fish Market & Eatery, a waterfront restaurant just down the coast. This stew comes together effortlessly using pantry staples and foregoes the extra step of making a pesto, as Phil does, and instead directly incorporates the olive oil, basil, and garlic into the dish. Our version scales back the range of seafood found at Phil’s, using a still hearty quartet of shrimp, seabass, scallops, and mussels. This recipe packs the brightness native to the Golden State and transportes it directly to your kitchen. [GET RECIPE]

What You’ll Need6 tablespoons extra-virgin olive oil1 large onion6 garlic cloves1 (15-ounce) can tomato sauce1 cup canned tomato puree1 cup fresh basil1 tablespoon light brown sugar2½ teaspoons Worcestershire sauce¼ teaspoon ground cinnamonSalt and pepper1½ pounds skinless sea bass fillets12 ounces extra-large shrimp12 ounces large sea scallops1 pound mussels¼ cup dry sherry wine½ teaspoon saffron threads2 (8-ounce) bottles clam juice1 (12-inch) baguetteLemon wedges

For more cooking resources and recipe recommendations, check out these posts:

• 9 Recipes That Use 10 or Fewer Ingredients That You (Probably) Already Have
• 25 Baking Recipes From Cook's Country That Are Made with Pantry Staples
• 5 Cozy Cooking Projects
• Anything-but-Boring Recipes to Make With That Package of Chicken Breasts
• 29 Great Project Recipes From America's Test Kitchen That You Should Make In Your Spare Time