Levy Restaurants

Goodnight by Charles Joly


Charles Joly is the hottest and most honored mixologist on today's bartending scene, recently taking home the title of Diageo World Class Bartender of the Year, the first American to ever receive this honor.  Charles's status as a bartending rock star will serve him well when he mixes and serves two of his signature cocktails - the Goodnight and the Sunset Margarita - at the 2015 Grammy Awards.

While most of us aren't lucky enough to score a ticket to the Grammys, Charles has generously shared the recipe for his Goodnight cocktail so that we can all experience our inner rockstar.


1 1/2 oz Charles Goodnight 100 Proof Bourbon whiskey
1/2 oz Lustau East India Sherry
1/2 oz Cocchi di Torino Sweet Vermouth
1/4 oz St. George Coffee liqueur
3 drops Wilks & Wilson’s Chicory Pecan Bitters
Orange swath


  1. Fill mixing glass with ice
  2. Pour Charles Goodnight 100 Proof Kentucky Bourbon, Sherry, Vermouth and Coffee Liqueur into mixing glass.
  3. Stir drink
  4. Place 1 large ice cube or sphere in rocks glass
  5. Strain and pour into rocks glass
  6. Add 3 drops Chicory Pecan Bitters
  7. Cut orange swath from fresh orange and twist over drink to release orange oil mist.
  8. Garnish with orange twist and serve. 

Dave Pearson's Famous Lasagna


Total Time: 2 hr 45 min Prep: 20 min |Inactive Prep: -- |Cook: 2 hr 25 min Level:EasyYield:20 servings.

3 pounds lasagna noodles
2 pounds ground beef
2 pounds ground pork
10 cloves garlic, minced
1 red onion, diced
2 cups white wine
Three 29-ounce cans tomato sauce
1 bunch basil, julienned
1 1/2 pounds ricotta
1 1/2 pounds shredded mozzarella
1 pound grated Parmesan


Special equipment: One 20-by-12-by-3-inch disposable pan with lid 

Preheat the oven to 350 degrees F. 

Bring a large pot of salted water to a boil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain, and then set aside. 

Heat a large saucepan over medium-high heat and add the beef and pork. Cook until evenly browned, breaking any large lumps, until there is no more pink, about 15 minutes. Add the garlic and onions. Cook, stirring occasionally, until the onions are translucent, 12 to 15 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Bring the liquid to a simmer and cook until reduced by about one-third, about 10 minutes. Add the tomato sauce, bring to a boil and reduce to a simmer. Cook for 30 to 35 minutes. Add 2 teaspoons salt and the basil, and set aside. 

Spread 2 cups of the sauce on the bottom of the pan. Arrange the pasta sheets side by side, covering the bottom of the pan. Spread 2 cups more of the sauce over the noodles, then evenly spread one-third of the ricotta, one-third of the mozzarella and one-third of the Parmesan over the sauce. Spread another 2 cups of sauce over the Parmesan and repeat the layers starting with noodles until you have 3 layers. The final layer should end with the Parmesan on top. Cover the pan with a lid and bake the lasagna until the cheese begins to bubble around the edges, 1 hour. Slice and serve hot. 

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

Use Fresh Berries for Chef Jason Tingley's Strawberry Shortcake


Serves 10


Lemon Butter Cream Biscuit
3 ½ cups all purpose flour
¼ teaspoon sea salt
4 tablespoons sugar
2 tablespoons baking powder
zest from one lemon 
½ tablespoon lemon extract
2 cups heavy cream (use 1 ¾ cups and ¼ cup to brush on top of the biscuits)
7 ½ ounces diced unsalted butter 

Sugar Poached Orange Pinwheels
1 pound orange pinwheels (¼ inch slices)
8 ounces sugar
2 cups water
½ of one vanilla bean (sliced lengthwise)

Marinated Strawberries
2 pounds quartered strawberries
4 ounces sugar
2 ounces water

Whipped Cream
2 cups heavy cream
½ cup sugar
1 teaspoon vanilla extract
30 ounces mascarpone cheese
10 mint sprigs

Lemon Butter Cream Biscuit
Start by pre-heating the oven to 400˚ degrees. In a large mixing bowl stir together the flour, salt and
baking powder. Using your fingers or a pastry cutter , cut the butter into small pieces.  Lightly
stir in the heavy cream with a fork until the dough comes together. Do not over mix. 

On a table or counter sprinkle some extra flour followed by biscuit dough.  Using a pastry roller,
roll out the dough to ¾ inch thick. Cut out the dough into 2 ½ inch circles with a ring cutter.  Place on a parchment lined sheet pan; brush the sides and top with heavy cream, dust with sugar and bake until golden brown (about 25 -35 minutes).  Remove from oven and let cool.

Sugar Poached Orange Pinwheels
In a sauce pan, add the sugar, water and vanilla, bring to a boil and simmer for 5 minutes. Add the 
oranges and simmer for 1 minute and remove from the heat. Let the oranges cool on the counter for an hour before refrigerating.  When cooled cut the oranges into pie like quarters, and place back into the liquid until plating. 
Marinated Strawberries
Using a blender, add ¼ pound of strawberries, water and 1 ounce of sugar, blend into a puree.
In a mixing bowl add the remainder of strawberries, sugar and puree.  Mix together and keep cool in the refrigerator until plating. 

Whipped Cream
In a high speed blender, add the heavy cream, sugar, and vanilla extract. Blend until stiff peaks form. Be careful not to over mix, Store in a pastry bag with a star tip, keep cool. 

Cut the biscuit in half lengthwise, place bottom of biscuit on a plate. Meanwhile in a mixing bowl add the mascarpone cheese, ½ pound of the poached orange quarters and mix together. Place a 3 ounce portion on top of the biscuit bottom, followed by a large spoonful of marinated strawberries, then the biscuit top.  Pipe out some whipped cream on top add the mint sprig.  Place some orange quarters around the plate.

It is ready to enjoy!

Warm Bananas Foster from Chef Lincoln Engstrom at Texas Motor Speedway


For each serving you will need-

1 banana peeled and sliced ½” thick on a bias
1 TBL butter
2 TBL brown sugar
1 TBL dark rum
I scoop good quality vanilla ice cream
ground cinnamon, to taste
1 TBL Texas pecan halves

Melt the butter and sugar in a 8” sauté pan over medium heat.  When the mixture starts to bubble, add the banana to the pan.  Toss and cook for a minute or until the banana is well coated.  STAND BACK and add the rum to the pan.  By tilting the pan slightly, the alcohol will ignite.  Cook until the flames subside, add the mixture to a serving bowl.  Top with the ice cream, a sprinkle of cinnamon and the pecans and serve immediately.

Chef Joseph Martin's Sea Bass with Rock Shrimp Salsa


Serves: 4 [plus plenty of salsa for another dish]


4 sea bass fillets (8 oz. each)
2 organic lemons (halved horizontally and grilled)
Several Cilantro sprigs (garnish)
Salt and pepper to taste
4 oz. extra virgin olive oil

Salsa (makes approx. 3 cups)
8 oz. rock shrimp, poached and chilled
1 baby cucumber, diced ¼” pieces
2 oz. organic red bell pepper, diced ¼” pieces
2 oz. organic orange bell pepper, diced ¼” pieces
4 oz. organic red onion, diced ¼” pieces
1 Organic Shallot, minced
2 oz. Cilantro, finely chopped
2 oz. fresh mint, julienned
2 organic roma tomatoes, diced ¼” pieces
1 jalapeño pepper, seeded, finely chopped**
6 oz. baby pineapple, diced ¼” pieces**
1 oz.lime juice



Combine all ingredients. Can be made up to two days in advance or shrimp can be sautéed with the rest of the ingredients and served hot.


Season with salt and pepper to taste. Heat oil in sauté pan until it begins to smoke, sear fillets on both sides for about 2-3 minutes.

Place fillet in center of plate. Top with salsa. Place grilled lemon to one side of the fish. Garnish with cilantro springs. Drizzle olive oil around the plate. Serve.


Pan Seared Snapper on Caramelized Watermelon Steak: Marlins Park


6oz Red Snapper Filet
2tbsp Butter
3ea Thyme Sprigs
2ea Garlic Cloves, Smashed
TT Sea Salt & Pepper

1ea Watermelon Steak, Cut 3x5x1
1tbsp Olive Oil
TT Sea Salt & Pepper

4oz Snow Crab Meat, removed from shell
1ea Vine Ripe Tomato, cut into thin wedges
1tsp Red Onion, Fine diced
1tsp Micro Cilantro
2tbsp Mango, Fine diced
.5tsp Jalapeno, de-seeded, fine diced
.5tsp Lime Juice
1tsp Olive Oil

12oz Passion Fruit Puree
2oz Chardonnay Wine
3oz Granulated Sugar
TT Sea Salt & White Pepper
1tbsp Soy Lecithin

Snapper: Begin by making sure there are no pin bones in the filet. Make three slits into the skin of the filet and season with salt and pepper. Place a 12 inch skillet over medium heat until is heated thoroughly. Place butter in pan and follow with garlic and thyme. Place filet skin side down and allow searing for 2 min. Carefully flip the filet over and begin ladling melted butter over filet until fully cooked.

Watermelon Steak: Cut watermelon in to a 3X5X1 inch steak. Season with salt & pepper. Heat a nonstick pan over medium high heat. Sear watermelon until caramelized. Turn steak over once. Once both sides have caramelized remove from pan and reserve.

Snow Crab Salad: Remove crab flesh from shell. Cut into 2 inch strips. Mix mango, onion, jalapeno, lime juice, olive oil and season with salt & pepper. Gently fold in crab and tomato wedges. Taste and re-season if needed. 

Passion Air: Place passion fruit puree, wine, sugar and soy lecithin in a 32oz container and mix with hand blender until soy lecithin has dissolved. Taste liquid and season with salt and pepper. Continue blending on an angle until liquid begins to form an airy top of bubbles. Remove hand blender and reserve until needed. 

Assembly: Place watermelon steak slightly offset the center of the plate. Place snapper filet over watermelon steak. Top filet with crab salad in center of the filet. Place some passion air over crab salad and next to watermelon steak. Garnish with micro cilantro. 

Big Ten Big Dawgs 2014


Bankers Life Fieldhouse is serving up some delicious dogs to Big Ten fans. Make them at home to celebrate your teams!


Fighting Illini Cheddar Dawg

Cheddar cheese, Dijon mustard and blue tortilla strips


Hoosier Dawg

Coleslaw, red pepper relish and fried onions


Hawkeye Dawg

Southwest-style corn salsa, corn tortilla strips & pepper jack cheese


Go Blue Bleu Cheese & Bacon Dawg

Bleu cheese coleslaw, bacon and golden mustard

Michigan State

Spicy Spartan Dawg

Pepper jack cheese, jalapeno pickle relish and spicy mustard


Gopher Chili Dawg

Chili, Cheddar Cheese Sauce, diced onions and Fritos chips


Wildcat Dawg

Purple onion marmalade, provolone cheese and Creole mustard

Ohio State

Buckeye Dawg

Spicy mustard kraut and red pepper relish

Penn State

Roaring Lion Dawg

Coarse grain mustard, jalapeno relish, blue corn tortillas and sauerkraut


Boilermaker Dawg

Smokey black bean salsa, golden mustard and cheddar cheese


Cheesy Badger Dawg

Cheddar cheese sauce, pepper jack, provolone, Cheetos and pepper relish


Cornhusker Dawg

Tomato corn relish, provolone cheese, crispy corn chips

Super Super Bowl Dish: Chicken Verde Meatballs


Chicken Verde Meatballs

Makes: 32 meatballs / Preparation time: 35 minutes (plus chilling time) / Total time: 1 hour

You can make these meatballs smaller than 1 ounce if you choose. Look for Cotija cheese in the specialty cheese section of grocery stores. Cotija is a crumbly, salty cheese similar to feta.

■ 1 large egg 
■ ¼ cup heavy whipping cream 
■ 6 whole-corn tortillas (6-inch size) 
■ 1 tablespoon olive oil 
■ 1 medium yellow onion, peeled, diced small 
■ 1 large poblano pepper, diced 
■ 1 tablespoon cumin 
■ 1 tablespoon dried oregano (Mexican, if desired) 
■ 1½ pounds ground chicken breast 
■ ½ cup chopped cilantro leaves 
■ ½ cup grated Cotija cheese 
■ 2 teaspoons kosher salt 
■ 2 teaspoons black pepper 
■ 1 to 2 tablespoons canola oil 
■ Favorite Salsa Verde

In a blender or food processor fitted with the steel blade, combine egg, cream and tortillas and purée till smooth.

In a medium size sauté pan, heat olive oil. Add the onion, poblano pepper, cumin and oregano; sauté until soft. Let cool.

In a large bowl, place the ground chicken, cilantro, cheese, salt, pepper, tortilla mixture and onion mixture. Mix well, but do not over mix. Refrigerate for 30 to 40 minutes to let flavors come together.

If desired, take a small amount and form into a patty to sample. Sear in a sauté pan till fully cooked and taste to ensure that seasonings are correct.

To form the meatballs, scoop out 1-ounce (or smaller) portions using a small ice cream or cookie scoop to give yourself a consistent measure. Once you have scooped out all of the mixture, roll the balls in your hands to make them uniform in shape.

Preheat oven to 350 degrees.

In a large skillet, heat 1 tablespoon canola oil. Working in batches and adding more canola oil as necessary, place the meatballs in pan and sear them on all sides to get a nice brown crust. Once all meatballs are seared, place them in a baking dish and finish in the oven for about 10 minutes or until cooked through. Add Salsa Verde Sauce to meatballs and let simmer on low heat on the stove for 30 minutes.

GRAMMY Menu Recipe: Cedar Plank Salmon


Grammy Menu

Serves 12


4 pounds Atlantic wild salmon
6 oz. honey
6 oz. whole grain mustard
6 oz. fresh thyme
Cedar plank boards (a 6" x 14" will hold apx. two salmon fillets)

Whisk honey and whole grain mustard in a bowl. Place salmon in a pan and brush on honey-mustard mixture. Place 2 ounces of fresh thyme directly on salmon. Marinate salmon for at least 2 hours in the refrigerator. Pre-heat oven to 450 degrees. Char cedar planks with a blow torch before using. Place remaining thyme sprigs on the base of the board and place salmon on board. Bake in oven at 450 degrees for 15 to 20 minutes. Serve salmon on cedar board. Can be served hot or room temperature. 

Warm Spiced Wine


Zoo Lights brightens Lincoln Park Zoo here in Chicago this weekend. Warm your holidays with this simply delicious recipe.

1 Gallon Apple Cider

1 Fresh Orange halfed

10 Cloves

4 Cinnamon Sticks

1 Bottle of Red Wine

Combine all but the wine in a large stock pot and slowly bring to a simmer over low heat for 10 minutes. Remove from the heat and add wine, then stir to combine. Strain spices from mixture and enjoy!

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!

Search Our Recipes

Levy on the Web

Greatest Hits

Crab Cakes topped with a lemon aioli.