Levy Restaurants

Beer Cheese Burgers from Raymond James Stadium



Executive Chef Leo Dominguez and the "Buc"-wild team at Raymond James Stadium have quite possibly created the perfect Sunday Funday food - the beer cheese burger.  Served up during Buccaneers games at the Gridiron Grill, this beefy beauty is a definate crowd pleaser. 

Fair warning - the beer cheese dip may hold addictive properties and is virtually impossible to stop eating.  Make some extra and pile it on pretzels, crackers and pretty much anything edible you can get your hands on...

It's a Bucs Life - try a taste of it!!

RJS Beer Cheese Burger

Beer Cheese Burger
Serves 4

4 fresh buns of choice
4 burger patties (recipe below)
Beer cheese dip (recipe below)
Sauteed onions (recipe below)
Salt, to taste
Black pepper, to taste
1 tomato, sliced
1/2 head lettuce

Grill burger to your desired temperature and season with salt and pepper.  Top with generous portion of beer cheese dip, sauteed onions and serve on your favorite fresh roll with tomato and lettuce.

Burger Patty
2 pounnds ground sirloin
2 tablespoons garlic powder
2 tablespoons salt
2 tablespoons black pepper

Mix all ingredients in a bowl with your hands, creating four 8 ounce burger patties.  Place on heated grill and cook to desired temperature.

Beer Cheese
16 ounce cream cheese
5 ounce cheddar cheese, shredded
8 ounce domestic beer
1/3 ranch seasoning packet (dry)
Salt, to taste
Pepper, to taste

Using a mixer, or a hand mixer and a medium sized bowl works just as well, beat cream cheese until soft. Add cheddar cheese, beer, 1/3 of the ranch seasoning packet and mix until fully combined. Taste and adjust the seasoning to your liking with salt and pepper.  Refrigerate until ready to prepare burgers.  TIP: Serve leftovers with pretzel rods and crackers!

Sauteed Onions
2 yellow onions, julienne
1/2 pound butter
1/4 cup granulated sugar

Melt butter in hot sautee pan.  Add onions and sugar, stirring frequently until onions are golden brown.  Remove from heat and set aside to add to burgers.

Roadhouse Ribs


This week we're giving a big, Texas-sized welcome to the newest members of the Levy family  - Austin Convention Center and Palmer Events Center!  LEED Gold certified, Austin Convention Center is one of the most technilogically advanced convention centers in the country.  It is centrally located in the downtown Austin, and has shown down home hospitality to nearly 8 million guests in the last decade.

Under the leadership of Executive Chef Brad Kelly, culinary cowboy and bold flavors enthusiast, our team down in Austin will continue to put the spotlight on the unique flavors and culture of their vibrant city.  Bring some of the Lone Star state to your own kitchen and try this "yee-haw!"-inducing  recipe for Roadhouse Ribs.

Roadhouse Ribs

Roadhouse Ribs
Serves 2

2 pork back ribs

Dry Rub:
8 tablespoons brown sugar
2 tablespoons kosher salt
1 tablespoon chili powder
½ tablespoon cayenne pepper
½ teaspoon ground coriander
½ teaspoon old bay seasoning
½ teaspoon thyme
½ teaspoon onion powder

Braising Liquid:
1 cup white wine
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

Preheat oven to 300°.

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a sheet pan. Dust each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a small sauce pan, combine all ingredients for the braising liquid. Bring to simmer.

Cover ribs on sheet pan with plastic wrap and then with heavy duty aluminum foil, leaving one corner open, Pour braising liquid into sheet pan and then seal the opened corner tightly, crimping all edges securely. Braise the ribs in the oven for approximately 90 minutes. Remove from the oven and carefully pull back one corner of the aluminum and plastic wrap. Using a paring knife, gently pierce the rib between 2 bones in the center of the rib. If the knife pulls out cleanly without lifting the rib, it is ready. If the rib sticks to the knife, re-seal the pan and return to the oven for an additional 10 minutes or until tender.

With ribs fully cooked and corner of sheet pan still opened, carefully pour braising liquid back into sauce pan and return to simmer. reduce the liquid by half or until sticky. Brush braising glaze onto ribs and return the ribs uncovered into oven broiler until ribs are slightly caramelized.

Sloppy Jane


In honor of World Vegetarian Day and #MeatlessMonday, we're sharing our top-secret (and crazy delicious) recipe for the Sloppy Joe's healthier sister, Sloppy Jane.  Made with tempeh, fresh tomatoes, peppers, onions, savory spices and a touch of molasses, this sandwich is getting rave reviews from vegetarians and carnivores at sporting events coast to coast. 

Sloppy Jane
Serves 6

2 tablespoons olive oil
1 medium yellow onion, small dice
2 medium green peppers, small dice
16 ounce tempeh, thawed and crumbled
1 cup water
3 tablespoons molasses
1 tablespoon brown sugar
16 ounce canned tomatoes
¼ cup BBQ sauce
1 tablespoon red wine vinegar
¾ teaspoon dried yellow mustard
2 drops liquid smoke
1 teaspoon kosher salt
½ teaspoon black pepper
6 hamburger buns

Heat oil in large pan over medium high heat.  Add onions and peppers, sautéing for 3-4 minutes or until onions are translucent.  Add crumbled tempeh to mixture.  Once combined, add remaining ingredients and stir.

Bring mixture to simmer and cool until tempeh has absorbed most of the liquid (about 8-10 minutes).  Serve on fresh hamburger buns.

Lobster Roll from the Barclays Center


Today's the day -- the Barclays Center is now open for business!  We're thrilled to be the restaurant partners at the new home of the Brooklyn Nets, and are even more thrilled to bring you some of the best food Brooklyn has to offer.  Food at Barclays is "about as local as stadium fare gets,"  featuring over 37 local food purveyors throughout the stadium including Calexico, Fatty 'Cue, McClure's Pickles and Brooklyn Cupcake.

The buzz around the arena is incredible, and we're excited to share a recipe straight from Barclays to your kitchen - our Lobster Roll made with freshly caught regional lobster.  This is about as New England as it gets!

Barclays Lobster Roll     Barclays Center

Lobster Roll
Serves 8

2 pounds lobster meat, poached and shelled
8 hot dog buns
1 ounce Romaine lettuce, chiffonade
2 tablespoons clarified butter
1 cup celery
2 tablespoons tarragon leaves, chopped
1 pint mayonnaise
1 tablespoon fresh lemon juice
1/2 tablespoon lemon zest
1/4 teaspoon minced garlic
Cayenne pepper to taste
Salt and pepper to taste

To make the lemon aioli, combine in a large mixing bowl the mayonnaise, lemon juice, lemon zest and garlic. Add cayenne pepper and salt to taste. Mix well.

To make the lobster mix, combine the lobster meat, celery, tarragon leaves and lemon aioli. Mix and season with salt and pepper to taste.

Lightly toast the bun on a griddle in the clarified butter. Place the lettuce in the bun and top with the lobster mix.

Falcon Favorite Coca-Cola® Braised Beef Tacos


Our recipe tour of NFL stadiums continue... this time down to the Georgia Dome!

Atlanta is not only home to the Atlanta Falcons, but also to the HQ of Coca-Cola®.  So it only makes sense that our team down in the Peach State concocted a slew of popular food items made with Coca-Cola®.  Originally dreamed up for the NASCAR Sprint Cup Series at Atlanta Motor Speedway, the fan favorite tacos are now scoring touchdowns with Falcons Fans at Cantina on the club level. 

Coca-Cola® Braised Beef Tacos - Georgia Dome

Coca-Cola® Braised Beef Tacos
Serves 8

Marinated braised beef (recipe below)
1 1/4 cup Coca-Cola®
8 flour tortillas, 6 inch diameter
1/4 cup tortilla strips
1/2 cup chipotle aioli (recipe below)
1/2 cup cilantro vinaigrette (recipe below)
8 lime wedges
Green leaf lettuce

After allowing beef to marinate, remove from marinade and dry on towels.  Strain vegetables and remaining ingredients from liquid and keep separately.  Season meat with salt and pepper, sear until brown on all sides and remove meat from pan.  Brown and carmelize discarded marinated vegetables, thyme and bay leaf.  Add meat back to the pan, then pour discarded marinade over the meat to create a shallow braise.

Cover the pan with foil and place in the oven at 275-300F and cook for 2-2.5 hours.  Remove foil and add Coca-Cola®.  Continue cooking, turning meat every 15 minutes for 1 hour.  Once cooked, remove meat and strain remaining ingredients.

Warm tortillas, and place braised beef on each tortilla.  Drizzle chipotle aioli on top of meat, and top with green lettuce and cilantro vinaigrette.  Garnish with crispy tortilla strips and a lime wedge and serve.

Marinated Braised Beef
3 lbs braised beef (will lose weight after cooking)
1/4 cup carrots, diced ino large pieces
1/4 cup oinion, diced ino large pieces
1/8 cup celery, diced ino large pieces
1/4 teaspoon tyhyme
3/4 cup Coca-Cola®
1 bay leaf

Prepare to marinade by combining vegetables, thyme, bay leaf and Coca-Cola® in medium sauce pan and bring to a simmer.  Let cool and pour over braised beef.  Allow beef to marinate at least 6-8 hours, ideally overnight.

Cilantro Vinaigrette
1 bushel cilantro leaves
1/3 teaspoon garlic, chopped
3/4 teaspoon shallots, chopped
1/4 cup olive oil
1/3 teaspoon salt
1/3 teaspoon pepper
1/2 tablespoon lime juice
1/2 tablespoon lemon juice
1/3 teaspoon cumin, ground
1 tablespoon rice vinegar
1/2 tablespoon honey

Combine chopped garlic, shallots, lemon juice, cumin, rice vinegar, cilantro and honey in a blender.  Blend until smooth.  Slowly and gradually add oil to emulsify dressing and season with salt and pepper.  Store until ready to prepare tacos.

Chipotle Aioli
1/4 can chipotle chiles canned in Adobo, 7ounce can
1/2 tablespoon lime juice
1/2 cup mayonnaise

Place chipotles into a blender.  Squeeze lime juice into chipotle can to rinse out any residual adobo paste and pour into blender.  Blend for 2--3 minutes until smooth.  Pour mixture into a large bowl, add mayonnaise and whisk until smooth.  Season with salt and pepper.  Store until ready to prepare tacos.

Beef Wellington from Arrowhead Stadium


Ever want to party where the pros play?  We serve up "fan"-tastic events at more than 100 breathtaking venues across the country. Nothing compares to the excitement of a world-class stadium, with your favorite team's turf (or court...) as the backdrop for an unforgettable night.  From gourmet feasts on the field to stadium favorites made just for you, our guests feel like they're in a league of their own.

Chef Kevin Williams and the team at Arrowhead Stadium bring Kansas City Chiefs fans some of the tastiest food in town during games as well as holiday parties, birthdays, anniversaries and countless other events throughout the year. Try out their  famous recipe for beef wellington, and class up your own Sunday Funday party!!

Beef Wellington
2 filets mignon, 1-inch thick
2 sheets puff pastry, frozen
1 tbsp unsalted butter
4 tbsp mushroom duxelle (recipe below)
1 egg
Salt and pepper to taste

Thaw puff pastry according to package directions.  Season filets generously with salt and pepper.  Pre-heat a medium non-stick skillet over medium heat.  Add butter and swirl in pan to melt.  Cook filets on both sides for about 3 minutes until well-browned, then brown the edges.  Regularly check the internatal temperative of the filets, they should not be cooked past 120F at the center.  Allow filets to cool, then wrap in plastic and chill for 3 hours. 

Prepare mushroom duxelle (recipe below), then heat oven to 400F. Spoon a small amount of mushroom duxelle in the center of each puff pastry sheet, then place the tenderloins on top and wrap the puff pastry to cover the tenderloin.  Brush with egg wash and bake in center of oven until golden brown, about 30 minutes.

Mushroom Duxelle
1/2 lb mushrooms (morel or button variety)
2 tbsp unsalted butter, divided
3 tbsp shallot, finely chopped
1/2 tsp dried thyme
1/4 cup dry vermouth, sherry or white wine
Salt and pepper to taste

Finely chop mushrooms in a food processor, and scrape mushrooms out onto a clean, cotton towel (not terry cloth).  Twist towel around mushrooms to wring out as much liquid as possible over the sink.  Heat a large non-stick skillet between medium and medium-high heat.  Add 1 tbsp of butter and swirl in pan to melt.  Then add mushrooms, shallots salt and pepper and thyme and stir frequently for five minutes or until mushrooms appear dry and begin to brown.  Stir in remaining butter and when melted, vermouth, sherry or wine. Continue to cook until alcohol has evaporated and let cool.

CenturyLink Field Salmon BLT


New local flavors are the focus this season at CenturyLink Field where Seattle Seahawks fans will dig into a slew of new menu items for the 2012 NFL Season. From monthly specials, to fan favorites, Executive Chef Jon Severson and his culinary team have partnered with local vendors to serve up the best of Seattle. 

2012 stadium specialties include the Seahawk Hot Dog topped with rich cream cheese and caramelized onions, Beecher's Mac & Cheese (Pike Place Market-style) and the Zagat-rated salmon BLT.  Try it on your home turf!

 CenturyLink Salmon BLT

Salmon BLT
Serves 4 

1 lb wild sockeye salmon, cut into 4oz filletd
2 tbsp extra virgin olive oil
1 large beefsteak tomato, sliced
12 strips applewood bacon, thick cut
4 leaves lettuce
4 corn dusted Kaiser roll
¾ cup dijonnaise (see recipe)
Sea salt, to taste
Black pepper, to taste 

To Prepare:
Portion salmon into 4oz fillets and season with sea salt, pepper and rub with extra virgin olive oil.  Rinse and slice the beefsteak tomatoes.  Using a skillet, cook Applewood bacon until crisp and set aside for assembly.  Follow recipe for Dijonnaise and keep it refrigerated. Pan sear the Sockeye salmon, using a skillet on medium high heat. Place the top of the salmon fillet down first to create a nice sear, wait 2-3 minutes and flip. Season to season to taste and continue to cook to medium. Toast Kaiser roll in the oven, and assemble the BLT.  Place salmon down seared side up, add sliced tomatoes, bacon, lettuce and smear Dijonnaise on the lid of the bun. 


¼ cup mayonnaise
1 tbsp dijon mustard
1 tbsp grain mustard
1 tsp honey
1 tsp garlic, minced
1 tsp red wine vinegar
Sea salt, to taste
Black pepper, to taste                                                                                           

To Prepare:
Combine all ingredients together in a small bowl and combine together thoroughly.  Adjust seasoning to taste.

Ford Field's Faygo Rock and Rye Brisket Sandwich


Huddle up football fans, we’re kicking off the season by sharing fan favorite recipes from football stadiums across the country. First up is a champ from the team at Ford Field!

Born and raised in Detroit, nobody knows the Lions better than Executive Chef Joe Nader.  With blue and silver running through his veins, Chef Joe serves up local specialties any Lions fan (or foe) will love.  Legendary Faygo soda, which has called Detroit home since 1907, is a main ingredient in his popular brisket sandwich served at the club level DFC carvery and the Bud Light Party Zone.  Pick up Chef Joe’s favorite Faygo flavor – Rock and Rye – and try it out for yourself!

Faygo Rock and Rye Brisket Sandwich
Serves 2

16 oz. smoked beef brisket, sliced
16 ounces Faygo Rock and Rye soda (or cream soda of your choice)
1/2 cup BBQ sauce
2 fresh onion Kaiser rolls
1 cup cabbage, shredded
1/4 cup carrots, shredded
1/2 cup mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
½ oz. BBQ spices
2 grape tomatoes
2 gherkin pickles
2 bamboo skewers

To Prepare:
Mix the cabbage, carrots, vinegar, sugar and BBQ spices for the Cole Slaw and reserve.

Reduce Rock and Rye pop in sauce pan by half, stir in BBQ sauce and generously lacquer the sliced brisket. Place the sauced sliced brisket on the bottom half of Kaiser onion roll, top with the Cole slaw and top bun, place garnish skewer and serve!

Portobello's Back-to-School Ravioli


New pencils are purchased and the lunch boxes are packed, which can only mean one thing: it’s time to hit the books and head back to school!  Helping kids stay healthy and focused as they return to the classroom is a priority for all families. Take some notes from the kid friendly cooking classes at Downtown Disney’s Portobello and give this picky-eater-approved recipe for Ravioli Gigante a try! The kids can take a break from math and learn a new subject – Italian Cooking 101!



Pasta Dough
2.2 pounds semolina flour
36 ounces egg yolk

Place the flour in the work bowl of a stand mixer. Begin to add the egg yolk to the mixer. Using the dough hook on low to medium speed, work the mixture while adding the yolk and continue to work the dough until smooth (3-4 minutes).  The result will be a soft mass which pliable and yields to the touch.  Wrap the dough in plastic wrap and refrigerate to rest for about 1 hour.

Pasta Filling
1 pound Ricotta cheese
½ cup spinach. cooked, drained and chopped
1 egg
½ cup Parmigiano cheese, grated
Salt and White Pepper to taste

Combine ricotta, spinach, egg and parmigiano in mixing bowl.  Make sure that the spinach is well drained and chopped very fine.  Season with salt and pepper.

Ravioli Preparation
Cut the dough into pieces about the size of a tennis ball.  Roll the dough using a pasta machine into 4 inch wide sheets,  Gradually make the sheets thinner and thinner starting on the thickest setting for the machine,  The dough should be about 1/16 inch thick.  Place one sheet on a flat clean work surface which has been dusted with flour.  Using a 1 ounce scoop, place the filling in the center of the sheet at 4 inch intervals.  Moisten the pasta around the filling with egg wash and place a second sheet of pasta over the top.  Press the filling to flatten and distribute.  Seal each piece by pressing with your fingers making sure to eliminate air from inside the ravioli.  Cut the ravioli with a pastry wheel, trimming the edges.  The result will be 4 inch square ravioli.

To serve
1 tablespoon extra virgin olive oil
1 tablespoon garlic, thinly sliced
6 ounces crushed plum tomato
3 ravioli
5 whole basil leaves
Salt and pepper to taste

Bring a pot of water to a boil and add salt. Heat a large sauté pan and add oil. When oil is hot, add garlic and cook until golden brown over medium heat. Add crushed plum tomatoes and cook to reduce slightly (2 to 3 minutes). Season to taste with salt and pepper and add the whole basil leaves right at the end.

While the sauce is cooking, poach the ravioli in the salted water until tender (3 to 4 minutes). Remove the ravioli from the water, drain and add to the sauce.  Cook for 1-2 minutes.

Serve three ravioli per serving or a larger amount on a platter for family style.  Mangia!


2012 US Open - Lobster Quesadilla


The highest attended sporting event in the world, the US Open is a grand slam good time.  Fans flocking to Flushing for the tournament will be tempted with a wide selection of delectable dishes from seafood to shortribs, made from the finest local ingredients. In fact,  the food  at this year's event will feature over 40% of produce harvested by regional farmers and purveyors, bringing a true local taste to the world. 

US Open 2012    US Open Court

This recipe for lobster quesadillas from the US Open includes regional seafood paired with a mango salsa, the perfect compliment to the lobster with its sweet and spicy flavors.

Lobster Quesadilla

4 10 inch flour tortillas
I pound lobster meat
½ pound Pepper-Jack cheese
2 green onions, chopped
8 sprigs fresh cilantro, chopped
¼ cup butter, melted
1 cup Mango Salsa
½ cup Guajillo Salsa

Lay out the flour tortillas on the counter and fill with equal portions lobster, cheese, green onion and cilantro. Fold each tortilla in half and press down lightly to hold quesadilla together. Melt butter on a flat, non-stick pan or griddle and sear the quesadillas on both sides until each side becomes golden brown. Remove from heat. Cut each quesadilla into 4 triangles and place on a plate. Top each quesadilla with drizzles of mango salsa, guajillo salsa and lime crema. Garnish with cilantro sprigs.

Mango Salsa
1 mango, peeled, seeded and diced
½ of a red Thai chili pepper, seeded and minced
1 tablespoon rice wine vinegar
1 sprig fresh cilantro, chopped
1 tablespoon vegetable oil
Salt and pepper to taste

Mix all of the ingredients together and blend thoroughly. Let stand for 1 hour. Serve at room temperature.

Lime Crema
1 cup sour cream
½ tablespoon lime juice
Salt and pepper to taste

In a mixing bowl, combine all ingredi­ents and whisk. Season to taste and set aside until ready to serve.

Guajillo Salsa
1 cup fresh tomatoes
1 cup tomato juice
1 clove garlic
1 guajillo pepper
1 ancho pepper
1 sprig fresh thyme
4 sprigs fresh cilantro
1 shallot, minced
1 tablespoon olive oil
Salt and pepper to taste

Soak the peppers in warm water for 10 minutes or until tender. Combine all the ingredients in blender and pulse until just smooth. Transfer mix to a squeeze bottle. Put aside until ready to use.

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