Signature Dishes

Much as some chefs might like to get away from them, there are certain dishes they’ve become known for that they can’t eliminate from their restaurant menus without causing an uproar among their customers. Such dishes have come to be known as “signature dishes.”

At Patina, Joachim Splichal can’t take off his famous shrimp or gratin of lamb dishes. At Picholine, Terrance Brennan counts as the staples always on his menu his salmon in horseradish and Moroccan lamb. One of Anne Rosenzweig’s signature dishes at Arcadia even became the name of her new restaurant: The Lobster Club.