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Are there dishes that are "restaurant menu immune"?

What I mean is, are there dishes that would never appear on a restaurant menu?

Things made and served exclusively at home?

Only thing that really comes to mind is something like tuna casserole (although I'm sure someone will come up with a menu featuring tuna casserole).

That said, are there such dishes? If so, what do you think they would be?

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  1. I would imagine that most of the casserole oeuvre would be menu immune (excepting the lasagna family), as most people would not see that as haute enough for the chef. My feeling is that few things are going to be home-only these days, as chefs constantly try to redefine the restaurant experience.

    1. This is interesting, ipse. I'm running through the list of things I have or generally cook at home and, no, I don't think they're "restaurant menu immune." Probably because alot of places have gone the homey route which I think is great. 'Course it's made some of those items,i.e., lamb shanks, really expensive in the market since they've become trendy. I'm sure they're must be a seared ahi tuna over handmade noodles with mushrooms and a creamy cheesy sauce.

      1 Reply
      1. re: c oliver

        I think I might have to make that and see if my tuna snob son (only raw or seared) would eat it. Then of course I would have to keep it to myself that it was tuna casserole as he would never eat it again. Man those teen year are tough when you still think you know it all ;->

      2. Currently looking to my left at the Chow headline 'How to Cook a Squirrel'. I can't see that taking off in a widespread fashion.

        3 Replies
        1. re: onceadaylily

          Don't be so sure about the squirrel dish ...

          http://www.mnn.com/food/healthy-eatin...

          Money quote from the article:
          _______________________________________

          "Squirrel meat was once a common feature of the British diet and in recent years has returned, being sold by speciality game dealers and restaurants and endorsed by celebrity chefs, who have cooked up recipes for squirrel ragout and squirrel offal skewers."

          1. re: ipsedixit

            The family cookbook that my Alabama grandmother and grandfather typed up for me years ago includes a recipe for Brunswick stew made with squirrel. She never made it that way, but she says her mother did.

            I have never cared for Brunswick stew, so I'm pretty sure adding a squirrel or two would do nothing to affect it either way.

          2. re: onceadaylily

            Widespread, probably not.

            But there was a roadkill restaurant in Kentucky, I think it was, that was doing quite well awhile back.

          3. 15-20 years ago, people in much of the country would have laughed at you if you suggested that macaroni and cheese would become an acceptable restaurant dish. So I wouldn't call the casseroles entirely off the restaurant table based on the unlikely success of the restaurant M&C.

            1. I could swear I've seen "personal casseroles" on some menus, especially in homey, diner-type places. And then there's mac & cheese and lasagna, which can be a casserole and be easily made in individual casserole dishes/servings.