Levy Restaurants

Levy Joins Partners at University of New Mexico to Support the Albuquerque Community


For most, the holidays are a time for celebrating with loved ones. For those without homes, however, the holidays are an especially difficult time, with cold weather posing a major threat to their safety and well being.  

Albuquerque's Emergency Winter Shelter seeks to protect these individuals by providing overnight shelter accommodation and outreach services to those in need during the winter months. Levy's team was proud to join with their partners at the University of New Mexico's Department of Athletics to lend a helping hand to the incredible staff at the shelter, preparing and serving a meal to the 240 men, women, and children who are currently living in the shelter.

Chef Justin Davis and his team prepared several types of sandwiches, cookies, popcorn, snacks, and hot cocoa to their neighbors at the shelter, providing a hearty and healthy meal on an especially cold Albuquerque night.

Levy teams across the country are getting in the holiday spirit and volunteering their time and efforts to support their local communities as part of Levy Cares, Levy's charitable wing that supports the communities in which we operate. Thank you to all of our partners who we work with to make the work a better place.

View other recent Levy Cares initiatives on Twitter!

Georgia World Congress Center's Carrot Cake Recipe


Georgia World Congress Center GWCC AKA Sorority Dinner

It took 3,100 servers, 215 chefs, 22 refrigeration trucks, 50 equipment semi-trailers, 98,000 plates, and 2,800 gallons of iced tea to prepare dinner for the 22,000 sisters of the Alpha Kappa Alpha Sorority at their 67th Boule Dinner at the Georgia World Congress Center.  This mammoth undertaking was the largest plated dinner in recorded history, and the guests were awestruck by the amazing job done by our incredible team at the GWCC.

Since the moment the dinner came to an end, we have received countless requests from AKA sisters asking us how they can make the incredible carrot cake they were served at the Boule Dinner.  Chef John Scourlas at Georgia World Congress Center was happy to share the recipe for what he lovingly refers to as "Chef John Scourlas' Best Carrot Cake in the World."  

It took nearly six weeks, 18,000 eggs, and half a mile of sheet pans for our team to make the batter, bake, ice, and decorate the carrot cakes, and 45 team members worked for 12 hours to plate and serve the 22,000 slices of Chef John's creation.  We promise it will be much easier for you to recreate the Best Carrot Cake in the World at home.


  • 1 cup Vegetable Oil
  • 4 Whole Large Eggs
  • 1.5 cups Granulated Sugar
  • 2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Vanilla Extract
  • 1 cup Shredded Sweetened Coconut
  • 1/2 cup Chopped Walnuts
  • 2/3 Cups Shredded Carrots
  • 1 2/3 cups All Purpose Flour
  • 2.5 teaspoons Baking Powder
  • 1.5 cups Crushed Pineapple, Drained
  • 1 cup Cream Cheese
  • 1/3 cup Margarine
  • 3 1/3 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract



  • Mix dry batter ingredients
  • Whisk together wet batter ingredients
  • Combine dry and wet ingredients until well combined
  • Pour into greased 10" round cake pan
  • Bake at 350 degrees for 20-25 minutes, allow to cool


  • Using a paddle attachment, whip cream cheese until smooth
  • Add margarine and mix until combined
  • Add sugar and vanilla until incorporated

Prepare for Serving

  • Using a serrated knife, filet the cake in half
  • Spread 1/4 of icing on top of bottom layer
  • Place top layer on top of iced bottom layer and complete icing cake

Clam Bake, Columbus Crew Style


Chef Erin Stevens at Mapfre Stadium, Home of Columbus Crew

Clam Bakes may evoke images of New England summer afternoons, but any Ohio mollusc lover knows that the Buckeye State is the true clam bake capital of the country. Chef Erin Stevens, Executive Sous Chef at Mapfre Stadium - home of the Columbus Crew - recently brought the classic dish to the Crew's supporters with a Columbus Crew Clam Bake. You can re-create the experience at home with her clam bake recipe...just make sure you have plenty of Old Bay on hand!


  • 8 medium red potatoes quartered
  • 1 pound clams in shell, scrubbed
  • 1 pound of unpeeled large shrimp
  • 4 ears of corn, quartered
  • ½ pound of smoked sausage diced (kielbasa)
  • 2 beers (16oz cans)
  • 12 cups of water
  • Old Bay seasoning


  • Put beer and water in large sauce pot, add Old Bay seasoning (the more, the better) and bring to boil.
  • Once boiling, add potatoes and cook for 15 minutes.  
  • Add corn and sausage and cook for 5 minutes.
  • Add clams and continue cooking for 10 mins.  
  • Add shrimp and cook for 5 minutes or until pink, ensure all clams are opened.  
  • Scoop and serve in large bowls or on a table covered in paper…..add more Old Bay.

Churchill Downs Butterbean and Radish Salad


Butterbean and Radish Salad Recipe

No Kentucky Derby party is complete without some classic Southern dishes to go with your Mint Juleps, and this Butterbean and Radish Salad from Churchill Downs Executive Chef David Danielson is as Southern as it gets.  It only takes a few minutes to prepare, leaving you plenty of time to choose your Derby hat and study up on the ponies before the race.


  • 1 pound shelled fresh or frozen butterbeans (lima beans)
  • ½ pound radish, sliced thin
  • 3 tbsp lemon oil
  • 2 tsp cumin
  • 1 tsp fresh lemon juice
  • 3 tbsp cilantro, roughly chopped
  • 2 tbsp flat leaf parsley, roughly chopped


  1. Blanch beans in a pot of boiling water for 2-3 minutes. Rinse under cold water until cool. 
  2. In a large mixing bowl mix beans and radishes. 
  3. Add oil, lemon juice and cumin. 
  4. Combine until well mixed.
  5. Add parsley and cilantro.
  6. Season with salt and pepper.

Chefs Are Rock Stars


Long gone are the days of chefs hidden away in kitchens.  Chefs are the new rock stars: starring in TV shows, gracing the covers of magazines, and even filling live theaters.  

It's fitting then, as we prepare to serve the guests at the 58th Annual GRAMMY Awards, that we asked a few of our chefs to think back on their own musical memories, remembering the first album they bought and first concert they attended.  A few of our chefs were willing to share these memories.  Some chefs were proud of their answers, some were a bit embarrassed...but all are rock stars in their own right.

Chef Mark Mabry - American Airlines Center
First album: Duran Duran
First concert: Oingo Boingo

Chef Michael Snoke - Chase Field
First album: Motley Crue, "Shout at the Devil"
First concert: Ozzy Osbourne's "Bark at the Moon" tour

Chef Leo Dominguez - Arrowhead Field
First album: Steve Miller Band, "Fly Like an Eagle"
First concert: Foreigner 4 at the Tucson (AZ) Community Center

Chef Lamar Nolden - The Palace of Auburn Hills
First album: Rick James and the Stone City Band, "Come Get It!"
First concert: Parliament Funkadelic, "The Mothership Connection" tour

Chef Matt DelRegno - Cleveland Convention Center
First album: Nirvana, "Nevermind"
First concert: Buzzard-Palooza, 1994.  
"Buzzard-Palooza was an all-day concert at the Nautica Stage.  Collective Soul, Junkhouse, and Fury in the Slaughterhouse all played, but the concert was cut short after turning into a "rock-and-bottle-throwing melee."  Cleveland Police wearing riot gear cleared the venue just as headliner Green Day was taking the stage.  For the record, I wasn't throwing rocks and bottles."

Chef Nick Klug - Philips Arena and Atlanta Motor Speedway
First album: Duane Allman, "An Anthology"
First concert: Lollapalooza 1997 in Alpine Valley, Wisconsin

Chef Boyd Velasquez - Rio Tinto Stadium
First album: Metallica, "The Black Album"
First concert: Mana

Chef Kyle Maag - Rio Tinto Stadium
First album: The Smashing Pumpkins, "Mellon Collie and the Infinite Sadness"
First concert - Warped Tour, 1999
Note: Chef Kyle didn't technically purchase his first album; he stole it from his older brother.

Chef Lincoln Engstrom - Texas Motor Speedway
First album: The Police, "Zenyatta Mondatta"
First concert: The Police at the Carrier Dome in Syracuse, New York in 1982

Chef Jason Tingley - Dodger Stadium
First album: Cat Stevens, "Foreigner"
First concert: Barry Manilow at the Greek Theater in Los Angeles in 1978
"Not by choice, but the first concert I attended was Barry Manilow at the Greek Theater in Hollywood in 1978.  My mother, sister, and aunt took me.  I still have the displeasure of remembering my sister and her friends doing a Copacabana reenactment in our living room, as I was a forced attendee.  So now when I hear the song, I always call my sister and ask if she would be willing to make another stellar performance for me."

Chef Nick Santangelo - Jake Melnick's Corner Tap
First album: The Rolling Stones, "Hot Rocks"
First concert: Run-D.M.C. and the Beastie Boys

Chef Jason Steidle - XCel Energy Center
First album: Bon Jovi, "Slippery When Wet"
First concert: Radiohead/REM

Chef Josh Peterson - Motor Bar & Restaurant at the Harley-Davidson Museum
First album: Boyz II Men, "II"
First concert: Garth Brooks at the BMO Harris Bradley Center

Chef Larry Macomber - Oregon State University
First concert: Jackson 5 at the Memorial Coliseum in Portland, Oregon

Chase Field's Sonoran Dog Recipe


Chase Field Sonoran Dog Hot Dog Recipe

There's no shortage of terrific Sonoran Dogs in the Phoenix metropolitan area, so when Thrillist named the top purveyors of this southwest classic, the competition was fierce. Arizona Diamondbacks fans were hardly surprised, however, when the Sonoran Dogs from Chase Field's Red Hot Grill made the list, as these dogs fly off the grill all season long.

Like any classic dish, each chef has his or her own take on the Sonoran Dog, and Chase Field Executive Chef Michael Snoke is happy to share the recipe for his take on the Phoenix favorite.


  • 4 Hot Dogs
  • 4 Bacon Strips
  • 8 Ounces Pico de Gallo Salsa
  • 2 Ounces Mayonnaise (Thinned a bit with milk)
  • 8 Ounces of Canned Ranch Style Beans
  • 4 Hot Dog Buns


  • Heat medium sauce pan over moderate heat, heat beans to 165 degrees, stirring occasionally
  • Wrap each hot dog with 1 bacon strip, secure with toothpicks on each end
  • Grill bacon-wrapped hot dogs until bacon and hot dog are cooked
  • Open hot dog buns and spread 1/4th of beans evenly across bottom of bun
  • Place cooked hot dogs on top of beans in each bun
  • Top evenly with pico de gallo
  • Using a squirt bottle, drizzle the mayo evenly across the salsa in a zig-zag pattern
  • Serve immediately

Serves 4

Teppanyaki Chicken Lollipops


Teppanyaki Chicken Lollipops from American Airlines Center in Dallas, Texas

Just in time for the 2015-16 basketball and hockey seasons, we are excited to introduce the brand new Teppanyaki Chicken Lollipops to several of our partner arenas, including American Airlines Center, Bridgestone Arena, and Time Warner Cable Arena.  The early word is in, and these lollipops are a huge hit with our guests.  

Even if you can't make it out to a game to try this hot new dish, our chefs are pleased to share with you this easy to make recipe.


For Brine
Ice water, 2 gallons
Kosher salt, 4 tablespoons

For Chicken
12 chicken legs

Teriyaki sauce, 6 ounces

Toasted sesame seeds, 1 teaspoon
Green onions, 1 tablespoon


  • Prepare the brine for the chicken by mixing the kosher salt into the ice water.
    Carefully remove knuckles from the bottom of the chicken legs.
    Slide meat down from the bottom of the legs approximately 1 inch to expose the bone.  This will be the "stick" of the "lollipop."
    Insert chicken into brine, cover, and refrigerate for 24 hours.
    After 24 hours, remove chicken from brine and pat dry with paper towels.


  • Place dried chicken onto sheet pan and bake for 20 minutes at 350 degrees.
    Remove chicken from oven, toss with 4 ounces of teriyaki sauce, and return to oven for 5 minutes.
    Remove chicken from oven, toss with remaining teriyaki sauce.
    Place chicken on serving plate, garnish with toasted sesame seeds and green onions

The U.S. Open Flaming Ouzo Shrimp


Wine Bar Food, the U.S. Open outpost of James Beard Award-winner Chef Tony Mantuano of Chicago's Spiaggia, brings a taste of the Mediterranean to Flushing. The menu consists of small plates from the region, but no dish is as beloved, and as dramatic, as the Flaming Ouzo Shrimp.

This recipe is in the tradition of the flambéed Greek cheese dish known as saganaki.  Ouzo is a Greek anise-flavored liquer that pairs well with shrimp.

Make sure that the ouzo goes on while the dish is very hot, or it will not light.  Stand back and take care when flaming the shrimp.  Serve with crusty bread to mop up the juices.

  • 1/4 cup plus 1 tablespoon extra virgin olive oil
  • 1 russet potato, very thinly sliced
  • 1 jalapeño pepper, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 1/4 pounds peeled and deveined extra-large shrimp (under 15 per pound)
  • Sea salt and freshly ground black pepper
  • 6 ounces ouzo
  • 1/2 lemon
  • Preheat the oven to 500°F
  • Heat a large skillet in the oven for 5 minutes
  • Remove the pan from the oven and add 1/4 cup of the olive oil.  Carefully layer the potato slices in the pan, slightly overlapping them. 
  • Top potatoes with slices of jalapeño, garlic, and finally the shrimp
  • Season with salt and pepper and drizzle with the remaining tablespoon of olive oil
  • Return the pan to the oven and bake until the shrimp are opaque throughout, 5 to 7 minutes
  • Remove the pan from the oven and add the ouzo. Stand back and carefully hold a lit match to the juices to flame the dish. As the flame begins to die down, squeeze the lemon over the shrimp.
  • Serve immediately.

Derby Shrimp & Grits with Tasso Gravy


Churchill Downs Kentucky Derby Shrimp and Grits Recipe

What goes well with a Mint Julep? Shrimp and grits, of course!  Surprise your Derby party guests with the same dish that our chefs at Churchill Downs will be serving at the 141st running of the Kentucky Derby.


1 Pound shrimp, peeled and deveined
1 tablespoon Olive oil
1 tablespoon Butter

Heat olive oil and butter in a skillet over medium heat. Sauté onions until tender, then toss in shrimp. Season with salt and pepper, and cook 4 to 5 minutes or until shrimp turn pink. 


1 cup white Wiesenberger grits
2 cups water
2 cups milk
2 cups white cheddar cheese, grated
1tablespoon salt- or more to taste
1 teaspoon white pepper

Combine milk and water in a 5 qt. heavy bottomed sauce pan. Add the salt to the liquids and bring to a boil. Add the grits to the pot, whisking until well incorporated keep stirring until the water comes back to a slight boil. Reduce heat to very low. Cover and let grits cook very slowly and gently for about 30 minutes or until they are tender to the tongue and the liquid is absorbed. Add white pepper, cayenne and cheese.

Tasso Gravy

2 tablespoons butter
1/2 pound Tasso, diced
3 tablespoons all-purpose flour
1 cup strong coffee
2 cups chicken broth
2 dash tabasco sauce
Salt and pepper to taste

Melt butter in a skillet; add Tasso, and sauté until browned. Whisk in flour, and cook, whisking constantly, until lightly browned. Whisk in coffee and broth; simmer, whisking until smooth, 15 minutes .season, salt, and pepper.


Place grits large platter, place shrimp on top of grits, and then top with Tasso gravy.

Criminalita Negroni Recipe from Spiaggia's Barman Derek Mercer


Negroni Recipe Cocktail Spiaggia Chicago

Shortly after the invention of the Negroni, some intrepid bartender switched out the cocktail's gin for a pour of whiskey, giving birth to the Boulevardier.  Nearly a century later, Derek Mercer, Barman at Chicago's famed restaurant Spiaggia, ventured to use some of his favorite ingredients to create the next evolution of the cocktail, the Criminalita Negroni.

This easy recipe makes a complex cocktail that serves as a perfect apertif or nightcap. 


2 oz Redemption Rye
1 oz Punt e Mes
1 oz Campari
1 bar spoon of Contratto Fernet
2 dashes of Peychauds bitters
1 slice of orange peel


Combine all ingredients except the peel in a mixing glass. Add ice, stir to combine, and strain into a coupe. Pinch the peel over the glass to release the orange's natural oils. Garnish with the peel and serve.

Dig In!

Levy will always stay as fresh as the ingredients we use in every dish we plate. Here you’ll see everything we’re doing to bring you what’s deliciously new in the world of Levy. Look in on culinary creations often, and try them out at home for yourself!

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