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We’ve always wondered what the best cooks in the city whip up when they’re off the clock. Well, just like any other occupation, it’s not always fun to take work home with you, but sometimes you just can’t help it. Here’s a look at what 19 top Dallas chefs cook on their days off.

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Graham Dodds: Executive chef and co-owner of Wayward Sons 
What he makes: Roasted cauliflower with Brussels sprouts, almonds, golden raisins and bread crumbs

Andrea Maricich: Executive chef at Sugarbacon Proper Kitchen
What she makes: Pizza in her wood-burning oven, topped with any and all ripe garden veggies

Erin McKool: Executive chef and owner of Start
What she makes: An open-faced tuna melt on sourdough. Made with olive oil, capers and diced red onions and then topped with broiled Jarlsberg cheese and a dollop of Maille Dijon.

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Oliver Sitrin: Executive chef at Blind Butcher 
What he makes: A Sunday roast featuring a nice piece of bone-in beef, roasted root veggies, bacon brussels sprouts, braised red cabbage, gravy, Yorkshire pudding and a nice glass of wine. Yep, we’re inviting ourselves over.

Andrea Meyer: Executive chef and owner at Bisous Bisous Patisserie
What she makes: Italian-inspired grilled cheese on a fresh baguette with pesto, homemade tomato jam and smoked mozzarella, toasted up until all the cheese is oozy and the bread is golden brown. Mmmm.

Brian C. Luscher: Executive chef and owner at The Grape and Luscher's Red Hots
What he makes: Steak off the grill, roasted sweet potatoes with spinach and mushrooms and a nicely paired wine

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Suki Otsuki: Executive chef at Mudhen Meat and Greens
What she makes: One big pot of spaghetti Bolognese. But it’s all about the leftovers, because the sauce develops even more flavor the next day.

Richard Graff: Executive chef at The Meddlesome Moth
What he makes: Beer-can burgers adapted from a YouTube video of burly mountain men cooking in the woods (ha!). To be enjoyed with beer, of course.

Marc Davis: Chef de cuisine at On the Lamb
What he makes: Huli-huli chicken with brown rice, roasted root vegetables with gremolata, tomato, avocado and a cucumber salad

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Danyele McPherson: Corporate chef at 8020 Hospitality (HG Sply Co., Standard Service)
What she makes: Chicken potpie with peas and carrots, chicken tenders and lots of thyme and parsley. Then she plates it over a cauliflower mash. Her trick? Processing pre-riced cauliflower with goat cheese and chives. See? Even the pros take some shortcuts.

Jared Robinette: Executive chef at Le Bilboquet
What he makes: Kale salad with radish, carrot and any other vegetable in the fridge and avocado dressing (avocado, sherry vinegar and mayo). Then he tops it with roasted chicken thighs and grilled peppers and onions and washes it down with a cold PBR.

Evan Tanner: Executive chef at  Jasper’s Richardson
What he makes: Maryland-style jumbo lump crab cakes with fresh heirloom tomatoes, sweet corn remoulade with capers and crispy pancetta

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Paul Niekrasz: Executive chef at Next Door
What he makes: Hardwood grilled tuna with summer vegetables and aioli paired with a bottle of Côtes du Rhône

Christopher Patrick: Executive chef at Abacus
What he makes: Achiote chicken fajita tacos with charred tomato salsa and guacamole. We?re happy to bring the margarita mix if we can score an invite.

Scott Gottlich: Chef and partner at The Second Floor
What he makes: Fried rice with whatever vegetables are available. The only must-haves are scallions, eggs, fish sauce and soy.

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David Fingerman: Executive chef at Madrina
What he makes: Ramen, like the stuff out of the packet we ate in college, but with some fancy toppings like eggs, raw veggies and duck confit. Yeah, we didn’t eat duck confit in college.

RELATED: Is French-Mex the Next Big Cuisine?

Dan Bevis: Executive chef at Pinstack
What he makes: Blackened prime rib on French bread, with smoked blue cheese, candied red onion, lettuce, tomato and a drizzle of peppercorn aioli

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Daniele Puleo: Chef at CiboDivino Marketplace
What he makes: Parchment baked fish. Here’s how to do it: Lay your fish on top of parchment paper and top it with onion, tomato, olives, thyme, salt and pepper. Wrap the paper around the fish and fold the sides so that the juices stay put. Bake at 350°F for about 20 minutes and then serve. It goes great with a glass of Pinot Grigio.

Tony Street: Chef at Y.O. Ranch Steakhouse
What he makes: Since his wife is from Thailand, they enjoy making Thai dishes at home, like pad see ew and pad thai. And if they need any help in the kitchen, we’re available to taste test.

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