<http://schema.org/articleBody>
" The origins of some of the world&amp;#039;s most famous foods, including the hamburger, are still cloudy, but most can be traced back to one restaurant kitchen or another. Here, a list of classic examples: Oysters Rockefeller (1899) \u2014 Antoine&amp;#039;s, New Orleans, named after John D. Rockefeller, then the richest man in the world, as the dish was promoted as the richest dish in the world. Rockfeller never ate at Antoine&amp;#039;s. Carpaccio (1950) \u2014 Harry&amp;#039;s Bar, Venice, so-called because of a Carpaccio exhibition in Venice that year. Raw beef with a drizzle of mayonnaise, it was created for a guest whose doctor said she could not eat cooked meat. Pasta alla primavera (1975) \u2014 Le Cirque, New York City, created by owner Sirio Maccioni from leftovers in the home refrigerator and served to New York Times food critic Craig Claiborne, who insisted Maccioni put it on his menu. Maccioni never did, by name, but it became the most popular dish at the restaurant. Lobster Newberg (1876) \u2014 Delmonico&amp;#039;s, New York City, a rich lobster-and-cream dish originally named &amp;quot;Lobster Wenberg,&amp;quot; after a favorite customer who later fell out of favor, so they changed the name. Bananas Foster (1951) \u2014 Brennan&amp;#039;s, New Orleans, a flaming banana-and-rum dish created by Chef Paul Blange to honor a favorite customer named Foster, who sold awnings in town. Boston cream pie (1850s) \u2014 Parker House, Boston. Blackened redfish \u2014 K-Paul&amp;#039;s Louisiana Kitchen, 1982, by chef-owner Paul Prudhomme, who only had room in the kitchen to cook with black skillets, in which he seared a well-seasoned redfish in butter. Buffalo chicken wings (1964) \u2014 Anchor Bar, Buffalo, New York, by Teressa Bellissimo for her sons, who dropped by hungry after the kitchen was closed, when all she had left were chicken wings. Caesar salad (1924) \u2014 Caesar&amp;#039;s Place, Tijuana, Mexico, by restaurateur Caesar Cardini, when, over Fourth of July weekend, some Hollywood folks came to the restaurant, which had run out of menu items, so he concocted the first main-course salad. Philadelphia cheese steak (1930s) \u2014 Pat&amp;#039;s Restaurant, Philadelphia. The Cheez Whiz squiggle came a decade or more later. Fajitas (1973) \u2014 Ninfa&amp;#039;s, Houston, where they&amp;#039;re called tacos al carbon, made from skirt steak, which in Spanish is fajita. Cobb salad (1926) \u2014 The Brown Derby, Hollywood, created as a chopped salad by owner Bob Cobb, to use up leftovers. Green Goddess dressing (mid 1920s) \u2014 The Palace Hotel, San Francisco, created to honor actor George Arliss, appearing in the play The Green Goddess. Hot Brown Sandwich (1926) \u2014 The Brown Hotel, created as a late-night turkey sandwich with Mornay sauce for revelers. Muffuletta (1906) \u2014 Central Grocery, New Orleans, a Sicilian-style stuffed sandwich whose name means &amp;quot;little shoe.&amp;quot; Negimaki (1963) \u2014 Nippon, New York City, by owner Nobuyoshi Kuraoka after New York Times critic Craig Claiborne said a Japanese restaurant had to serve beef in New York, so the chef wrapped it around scallions with soy sauce. Negi means onion; maki means wound-around. Pizza alla margherita (1889) \u2014 Pizzeria Brandi, Naples, Italy, by Raffaele Esposito to commemorate a visit to Naples by Queen Margarita, so he made it in the colors of the new Italian flag \u2014 green basil, white mozzarella, and red tomato. Potato chips (1912) \u2014 Moon&amp;#039;s Lake Lodge, Saratoga, New York, after a customer complained his potatoes were too thick. They were called Saratoga chips then. Vichyssoise (1912) \u2014 Ritz-Carlton Hotel, New York City, by Louis Diat as a cold soup for summer based on the hot potato soups his mother made for him when he lived in Vichy. During World War II, some French chefs in New York who hated the Vichy government renamed it cr\u00E8me gauloise. Tiramis\u00F9 (1960s) \u2014 El Toula, Treviso, Italy, a chocolate dessert with mascarpone that became a hit first with American tourists and spread around the world after that. PLUS: Where These Drinks Came From and More John Mariani on the Eat Like a Man Blog &amp;amp;gt;&amp;amp;gt; "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/a10871/famous-dishes-090711/>