Restaurant dish you'd love to make at home?

[Robin Garr]

Trolling for future issues in Food & Dining, we're calling for another, updated list of some of the best and most favorite Louisville restaurant signature dishes that you'd like to see featured with the chef's comments and a clear recipe and instructions so you can try making it at home, or just have the fun of knowing what goes into it even if you don't want to take it on in the kitchen.

This issue we featured the Bristol's green chile wontons, artichoke fritters and black bean soup; in the past we've featured a variety of local goodies, from an Anthony Lamas seviche to Bruce Ucan's tamales from the Mayan Gypsy, Jack Fry's shrimp and grits and many more.

Tell us some other local restaurant favorites that you'd like to see, and we'll use this list for ideas for future columns!

I'd really like to see the Chicken & Dumplings from North End Cafe. The dumplings are not like typical white flour dumplings. I've tried to recreate them at home and have always been slightly off.

Michael Ton's (Basa) Shaking Beef!

[/close thread]

Skirt steak and chimichurri sauce at Seviche. I mean, I know how to cook it, and I've cooked it at home, but I don't know what all they are using for a marinade. I like my chimi but I know Anthony's is better (I like the horseradish version he does).

The grouper at Havana Rumba. It's magnificent.

Seviche's beef tenderloin seviche, or their churrascos de Argentina (the skirt steak with chimichurri).

I need to get there and try the grouper-I have heard all good! Is there any place else you are a fan of the grouper? I am now a fan since going to Charleston and love the O'shea's sandwich...Thanks

The Lamb Shank at Rivue. TO DIE FOR.

Volare's Lobster Mac 'n Cheese!

...not exactly a dish, but I want to know how Los Aztecas & El Corporal make their wonderful Tomatillo Salsa. It is absolutely awesome! Other Mexican places have similar, but those two versions are my fave. Recipe anyone??? DD

I'd like to know what goes on the seasoned pita at the Grape Leaf. I can make out the sesame seeds, but can't figure out the flavors in the herb mixture.

I love the quinoa at Shiraz. It's so simple, light and very delish. I like the way the quinoa has a bit of crunch as you bite into it. Someone really knows how to prepare it in the proper manner. I've prepared quinoa at home but can never get it as good as Shiraz.

shiraz quinoa01.jpg

Also, many places around the Ville serve their own variety of hummus. Maybe a nice selection of hummus recipes from the various restaurants around town would be interesting. Just to offer a contrast, Shiraz's hummus is a little coarser than most and has a bit of kick provided by cayenne while Safier's is very smooth, creamy and mild.

Kim's Asian Grill - Sesame Mock Chicken

With the closing last year, I miss this dish a lot.

I second Michael Ton's Shaking Beef.

Somewhere I may have the recipe for Shiraz Quinoa- he made it for a cooking demonstration at the store. I'll see if I can find it.

I'd add the Butternut Squash soup from Proof, Raspberry Sorbet from Lilly's and the Manchego (with something I've forgotten) Ravioli from Jeff Ruby's (it's not on the menu anymore, but it was to die for).

Deb

Oh, oh, I have to add another:

The Shrimp and Grits at Lou Lou. I have dreams about it....

Deb