Hundred-Layer Lasagne and Other Over-the-Top Signature Dishes

100 Layer Lasagne al Ragù Bolognese at Del Posto

To stand out from the crowd and please the most passionate foodies, many restaurants have focused their efforts on creating a signature dish, one that is singular in execution and gets buzzed about for any number of other reasons. It could be because of a blend of lavish ingredients (such as the db Burger at db Bistro Moderne), unique plating and techniques (such as the confit of Moulard duck “foie gras” at The French Laundry), or simply a hefty pricetag (for the $500 hotpot at Las Vegas restaurant Shaboo).

Chef Mark Ladner spoke with New York Magazine last month about the hundred-layer lasagne he conceived for Mario Batali’s Manhattan restaurant Del Posto. As soon as I read about it, I knew I had to try it. And, I am pleased to report that I enjoyed every single bite. I will admit that I didn’t count the layers — but that’s only because I was too busy eating them! While the dish appears laborious in terms of prep, it is, in truth, a wonderfully simple dish (which was a real relief as it was served in the middle of a seven-course tasting menu).

What over-the-top dishes have you dined on that have truly delivered? Have any not lived up to the hype? Share your stories here and on Facebook.