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We have curated a long list of recipes from some of the top chef's in Atlanta. Since 2000, AmericasCuisine has been the ultimate food resource for making your favorirte restaurant's dishes at home.

AmericasCuisine has assembled 36 recipes from the best restaurants in Atlanta. The finest chefs reveal their secrets in our extensive collection of restaurant recipes. Categorized below, these printable restaurant recipes can be prepared at home to satisfy your culinary cravings! For a broader variety, visit AmericasCuisine's Recipes to browse a collection of 2,288 recipes.

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AFRICAN SQUASH SOUP

Soups
4 Large African and kabocha Squash -split, seeded and roasted
8 T Honey
8 sprigs Fresh Sage
1 Onion, medium-diced
8 Whole Garlic Cloves
1 White Leek, chopped
10 T Butter
8 c Chicken Stock, fresh preferred-scalded
1 c Heavy Cream-scalded
To Taste Salt and Pepper
Nutmeg Cream - optional garnish
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ALMOND CRUSTED CHICKEN STACK

Chicken
1 Serving
2 ea (6oz) Chicken Breast
Flour, as needed
Egg Wash, as needed
3 oz Plain Breadcrumbs
1 oz Toasted Ground Almonds
To taste Salt and Pepper
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Arctic Char Fillet With Sweet Pea Risotto And Melted Eggplant

Seafood, Vegetables
4 6 oz Arctic Char Fillets
2 T Olive Oil
1 t Salt
1/2 t White Pepper
3 T Canola Oil
1 Medium White Onion
1 C Arborio Rice
1 C Dry White Wine
3 C Vegetable Stock
1 C Green Peas
3 T Grated Parmesan Cheese
4 T Unsalted Butter, cubed & chilled
2 T Italian Parsley, chopped
To Taste Salt & White Pepper
2 ea Small Italian Eggplant
4 T Extra Virgin Olive Oil
1 T Garlic, sliced thin
1 T Shallots, minced
2 t Rosemary, minced
1 t Salt
1/2 t Pepper
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ARTICHOKE WITH LEMON AND OLIVES

Vegetables
8-10 Servings
3 Large Artichokes, cut in fours
1 Large Onion, diced in 2" cubes
4 Cloves Garlic, peeled and finely diced
3 Bay Leaves
3 Teams of Parsley, chopped
1/2 t Cumin
2 oz Olive Oil
1/4 t Black Pepper
pinch Saffron
2 oz Olive Oil
15 Green Olives or Kalamata Olives
1 Juice of Lemon
To Taste Salt
3 c Water
3 Stems Basil, optional
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BONE'S SALAD

Soups
6 Servings
1 Egg Yolk
1/2 c Raspberry Vinegar
1/2 c Dijon Mustard
3 T Sugar
1/2 t Basil
1/2 t Oregano
1 1/2 c Berio Olive Oil (not extra virgin)
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Bone’s Grits Fritters

Appetizers, Breakfast, Soups
4 C Water
1/2 t Salt
1 C Grits
10.4 oz Herb Boursin Cheese (2 wheels of 5.2 oz. each)
1/2 C Flour
2 Eggs
1 C Milk
1 C Japanese Bread Crumbs
1/4 qt Vegetable Oil
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BUTTERNUT SQUASH SOUP

Soups
6 Servings
2 Large Butternut Squash
1 Small Yellow Onion, chopped
1 qt Chicken Stock
2 T Olive Oil
2 T Butter
1 c Heavy Cream
To Taste Salt
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CAJUN BARBEQUE SHRIMP

Seafood
4 Servings
2 1/2 lb Shrimp, peeled, tails on
2 Garlic Cloves, minced
1/2 T Onion Powder
1/2 T Black Pepper
1/2 T Rosemary, fresh, chopped fine
1 t Dried Oregano
1 t Dried Thyme
1 t Dried Basil
1/2 c Dried BBQ Spice
1/2 t Dried Worcestershire
1 T Tabasco Sauce
1/8 c Fresh Lemon Juice
1/2 Beer (Budweiser)
3/4 lb Unsalted Butter, melted
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CHANTERELLE RISOTTO

Rice
6 Servings
1 c Superfino Arborio Rice
1/2 c Dry White Wine
3 c Chicken Stock
1 Small Yellow Onion, minced
3 T Olive Oil
3 T Whole Butter
2 c Sliced Chanterelles (or the best mushrooms available)
1/2 c Freshly Grated Parmesan
3 T Heavy Cream
Zest of 1 Lemon
To Taste Salt and Pepper
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CHILLED TOMATO-CUCUMBER SOUP (GAZPACHO)

Soups
1 Quart
3 lbs Vine Ripened Tomatoes (must be ripe to over ripe)
1 Whole European Cucumber
3 Cloves of Garlic
1 Sweet Onion
8 oz Tomato Juice
1 T Worchestershire Sauce
1 c Red Vinegar
1/4 c Sugar
To Taste Organic Sea Salt and White Pepper
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FUNGHI FRITTI

Appetizers, Soups
4 Servings
2 lb Assorrted Wild Mushrooms
1 c Rice Flour
3/4 c Water
1/4 c White Wine
2 t Chopped Rosemary
Truffle Oil
Canola Oil
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General Tso’s Chicken

Chicken
2 Servings
1 1/2 lb Strip Chicken Breasts
1/2 Red Bell Pepper, julienne
1 Green Onion, julienne
5 Dry Red Peppers
3 Fresh Garlic, chop
2 t Corn Starch (mix with 5 tablespoons water)
1 Egg
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Goat Cheese Ravioli In Pancetta And Shallot Sauce

Pasta
12 oz Goat Cheese
1 ea Egg
1 ea Egg Yolk
To Taste Coarse Salt and Pepper
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GRILLED LOIN OF LAMB WITH SWEET PEPPER & SAFFRON COUSCOUS & A CUCUMBER-MINT RAITA

Lamb
2 Fresh Garlic Cloves
1 T Black Peppercorns
1/2 c Extra Virgin Olive Oil
3 sprigs Fresh Thyme
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HEINEKEN ICE CREAM

Desserts
10 Servings
1 c Granulated Sugar
8 Egg Yolks
1/2 gal Heavy Cream
1 1/2 gal Whole Milk
10 oz Heineken
5 Dried Juniper Berries
1 Bay Leaf
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Japanese Style Ginger Salad Dressing

Soups
20 Servings
3 lb Onion
1 1/2 lb Carrot
1/2 lb Celery
1/4 lb Fresh Ginger
1 Lemon
1 Orange
4 C Vinegar
4 C Soy Sauce
1 C Water
2 t Tomato Paste
8 C Vegetable Oil
1 C Sugar
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LAMB BERBER TAGINE

Lamb
2 Large Onions, peeled and sliced
6 Cloves of Garlic peeled whole
2 1/2 lb Lamb shoulder lean - cut into 3 to 4 inch cubes.
1 c Panish Green Olives
1/2 c Olive Oil
4 - 5 Stems Parsley
1 1/2 c Water
1/2 c Red Seedless Raisins
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MOLLASES CURED PORK CHOP,WINTER VEGETABLE PUREE, BRUSSEL SPROUTS, CANDIED APPLE JALAPENO GLAZE

Pork
2 c Water
1 c Sugar
3/4 c Mollases
1/4 c Kosher Salt
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NEW YORK STRIP STEAK SKEWERS

Beef
3 lb Beef Strip Loin, trimmed of fat
24 each Bamboo Skewers, 6"
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PANNA COTTA WITH CARAMEL SAUCE

Desserts
6 Servings
10 g Gelatn Sheets
1/2 c Ice Water
1 qt Heavy Cream
7 oz Sugar
1/2 t Lemon Zest
1 Vanilla Bean, split lengthwise
8 Coffee Beans
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PATATES LEMONATES

Potatoes, Soups, Vegetables
4-6 Servings
8-12 Large Russet Potatoes
2-3 Juice from 2-3 Large Lemons
1 c Virgin Olive Oil
1 c Chicken Stock
3 pinches Oregano
To Taste Salt and Pepper
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PORTER’S LOBSTER ROLL

Seafood
10-12 Servings
1 lb Fully covered Lobster Meat Tail
1 lb Fully Cooked Crabmeat Claw, backfin or lump
1 lb Fully Cooked Crawfish Tailmeat
2/3 c Minced Red Onion
1/3 c Minced Scallion Tops
1 c Minced Celery Hearts
1/2 c Minced Red Bell Pepper
3 T Finely Chopped Fresh Parsley
1 1/4 c Mayonnaise
3 T Fresh lemon Juice
To Taste Salt and pepper
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PRINCE EDWARDS ISLAND MUSSELS IN A CHARRED VINE-RIPENED TOMATO BROTH

Seafood
6 Servings
2 lbs Prince Edward Island Mussels
4 Charred Tomatoes
4 T Chopped, Fresh Garlic
1 c Clam Juice
1/2 c White Wine
1/4 lb Butter
1/4 c Chopped, Fresh Herbs (Thyme, Rosemary, Sage, Parsley)
2 T Oil
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RAVIOLI NUDI

Pasta
6 Servings
2 lbs Fresh Spinach
2 c Ricotta Cheese
1.5 c Grated Parmiggiano Reggiano
Freshly Grated Black Pepper
Freshly Grated Nutmeg
2 Eggs
30 g Flour
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SEARED TUNA STEAK ON MIXED BABY GREENS WITH GINGER-SOY DRESSING

Seafood
4 Servings
4 Pieces of 8 oz fresh Tuna Loin Steaks
1 T Course Sea Salt
Fresh Ground Black Pepper
Fresh Mixed Herbs, chopped
Mixed Baby Lettuces
1 Red Onion, thinly sliced
1 European Cucumber, cut into sticks
1 pint Radish Sprouts
To Garnish Toasted White adn Black Sesame Seeds
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SHRIMP AWENDAW

Seafood
4 Servings
48 oz Water
16 oz Stone Ground Grits
1 1/2 oz Red Pepper, small dice
1 oz Parmesan Cheese, shredded
Flour, as needed
To taste Salt and Pepper
Peanut Oil, as needed
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SLOW ROASTED ONION SOUP

Soups
6 Servings
4 Medium Sliced Sweet Onions (Texas or Vidalia)
1/4 c Olive Oli
2 Bay Leaves
4 c Chicken Stock (Water)
1 c Heavy Cream
1 T Unsweetened Butter
To Taste Salt and Pepper
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SPICY CATFISH

Seafood
2 Servings
8 oz Fillet of Catfish
1 c Rice Flour
1/2 T Red Curry Paste
1 t Chopped Garlic
4 Hot Chili Peppers
1 c Sliced Thai Eggplants
1/4 c Grachai (Rhizome)/ Tropical Crocus
1 t Fresh Peppercorn
1 c Sliced Red or Green Bell Pepper
1/3 c Thai Basil
1/4 c Vegetable Oil
2 t Thin Soy Sauce
1 t Fish Sauce
1/2 t Sugar
1c Fish Stock
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STEAMED PRINCE EDWARD ISLAND MUSSELS WITH SPICY COCONUT LEMONGRASS BROTH

Appetizers, Seafood
2 Servings
1 lb Prince Edward Island Mussels
1 T Lemongrass, minced
1 t Garlic, minced
1 t Shallots, minced
1 T Ground Red Chili Paste
1/4 c Soy Sauce
3/4 c Plum Wine
1 c Vegetable Stock
1/4 c Coconut Milk, natural - unsweetened
4 T Butter
Cilantro, for garnish
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Summer Gazpacho

Soups
  • 2 lb Very Ripe Tomatoes, seeded and peeled or 1 Large Can of Plum Tomatoes
  • 2 C Fresh Cucumbers, finely diced, seeded, partially peeled
  • 1 1/2 C Sweet Onions (Vidalia type), chopped
  • 2 C Very Ripe Tomatoes, cut in half inch cubes, seeded
  • 2 C Red and/or Green Sweet Peppers, seeded and chopped medium fine
  • 1/2 C Celery, chopped fine
  • 1/2 C Chopped Red Radishes
  • 1/2 C Fresh Coarsely Minced Cilantro Plants (roots if available)
  • 1/2 C Balsamic Vinegar
  • 1/4 C Fresh Lime Juice
  • Sugar To Taste (about 1 T)
  • Finely Chopped Jalapeno Pepper and/or Hot Sauce To Taste
  • 1 Large Clove Garlic, minced
  • 1/2 C Olive Oil
  • To Taste Salt, (does not require this)
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    TENDERLOIN MEDALLIONS WITH CRISPY CAYENNE ONIONS

    Beef
    24 Servings
    4 Large Yellow Onions
    1 qt Buttermilk
    3 T Salt
    1/2 c Cayenne Pepper
    1 T Pepper
    5 c Flour
    as needed Oil for frying
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    TUNA TARTAR

    Seafood
    1 Serving
    1/4 c Chives
    1 Medium Tomato
    1 T Diced Onion
    1 T Mayonnaise
    1 T Prepared Horseradish
    1 Ripe Avocado
    1 T Diced Red Onion
    1 1/2 T Lemon Juice
    1/2 T Diced Cucumber (without skin)
    2 oz Diced Ahi Tuna
    Salt and Pepper 4 oz Extra Virgin Olive Oil
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    Tuna Tataki

    Seafood
  • 12 to 16 oz Sashimi Grade Tuna, rectangular shape
  • Fresh Garlic
  • Black Pepper
  • Spicy Red Pepper
  • 3 T Canola Oil or Duck Butter
  • 1/4 C Soy Sauce
  • 1/4 C Mirin
  • 1/4 C Sake
  • Pinch Yuzu Gosho
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    Warm Goat Cheese Salad

  • 1/2 T Dijon Mustard
  • 1/4 T Lemon Juice
  • 1 t Garlic Powder
  • 1 t Onion Powder
  • 1 t Sea Salt
  • 1/2 t White Pepper
  • 1 t Sugar
  • 1/4 C Champagne Vinegar
  • 1/2 C Extra Virgin Olive Oil
  • 1/2 C Virgin Olive Oil
  • 1/2 t Ground Black Pepper
  • 9 oz Goat Cheese
  • 2 C Finely-ground Japanese Bread Crumbs
  • 2 C Rice Flour
  • 3 ea Eggs (beaten)
  • 3 C Vegetable Oil for Frying
  • 20 ea Red Seedless Grapes
  • 1/2 lb Arugula
  • 1 bunch Watercress
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    Warm Lobster Salad, With Tarragon Vinaigrette

    Seafood, Soups
    1 ea 1 1/2 lb. Lobsters
    Water, to cover To Taste Salt 3 oz Lobster Stock 1 T Tarragon Vinegar
    1 t Chopped Tarragon
    1 oz Butter
    To Taste Salt & Pepper
    Avocado Peeled & De-Seeded
    Mango Peeled & De-Seeded
    8 - 10 leaves Baby Red Oak Leaf, to cover bottom of plate
    6 ea Garlic Flowers
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    WHITE PEACH VINAIGRETTE

    Sauces
    16 Servings
    1 qt White Peach Puree
    1/2 c Brown Sugar
    3/4 c Rice Wine Vinegar
    3 c Olive Oil
    1 t Salt
    1/2 t White Pepper
    1/2 t Ground Cinnamon
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