Q: As a dedicated foodie with two small children, my culinary adventures of late have been limited to my own kitchen. Those recent low prices [offered by downtown restaurants during a summer promotion] forced me out the door and toward the capable tongs of the City Grill. We had a lovely dinner. The Thomasville cheese course was the best. I loved my grilled romaine salad appetizer with Tete de Moine. Can you get the recipe? I am shackled to my kitchen once again.

-- Jenna Schuh, Atlanta

A: Chef Graham Duncan of City Grill puts a tasty spin on a Caesar salad with this inventive rendition. Romaine lettuce is lightly grilled to impart a smoky flavor that permeates the salad. It's topped with rosettes of Bellelay cheese, also known as Tete de Moine ("monk's head"). This rich, semisoft cheese is made in Switzerland and is named after the monastery where it originated, the Abbey of Bellelay in the canton of Bern. You can substitute shaved Parmesan cheese with equally delicious results.

As with most restaurant recipes, this is prepared in large quantities. Although we pared down the dressing, you will have a significant amount left over.

-- Jeanne Besser, for the Journal-Constitution

SALAD

Grilled Heart of Romaine Salad With Garlic-Anchovy Dressing and Bellelay Cheese

Makes 4 servings

Preparation time: 15 minutes

Cooking time: 2-5 minutes

For the anchovy-garlic vinaigrette:

1/2 lemon, juice and zest

2 tablespoons minced shallot

2 tablespoons minced garlic

2 tablespoons smooth Dijon mustard

1 (2-ounce) can of anchovies, pureed

1/2 cup red wine vinegar

3/4 cup pure olive oil

3/4 cup canola oil

1 teaspoon salt or to taste

1/2 teaspoon freshly ground black pepper or to taste

For the salad:

2 large hearts of romaine, tough outer leaves removed, cut in half lengthwise

2 ounces Bellelay cheese or shaved Parmesan

In a bowl, combine lemon juice and zest, shallot, garlic, mustard, anchovies, vinegar, olive and canola oils. Season with salt and pepper.

Preheat a wood or charcoal grill. Brush each romaine heart with the garlic-anchovy dressing and grill on both sides until just starting to wilt. Remove from the fire, cut off the root end. Separate leaves onto each of four plates. Top with 1 tablespoon of dressing, or to taste. Garnish with cheese and season with fresh ground black pepper to taste.

Per serving: 149 calories (percent of calories from fat, 80), 6 grams protein, 1 gram carbohydrates, 1 gram fiber, 13 grams fat, 11 milligrams cholesterol, 891 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to:

Mail: Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.

E-mail: menu@ajc.com. Fax: 404-526-5509.