The Di Fara Special made with pepperoni and basil, dubbed a legend on the menu, can feed an army.

Emeril Lagasse’s banana cream pie has been a staple on the menu since the beginning. The pie contains three pounds of bananas at his restaurant at his steakhouse at the Venetian and Emeril’s New Orleans Fish House at the MGM Grand.

A staple of the Southern Italian menu, Lavo’s giant meatball can be topped with fresh ricotta and surrounded by sizzling hot sausage ragu or served with a salad and garlic crostini. Find it at the Palazzo.

Rao’s has been serving Italian fare since 1896 in East Harlem, and perhaps most famous for their meatballs. Snag the same dish using the same recipe here in Vegas at the location at Caesars Palace.

Guy Savoy’s artichoke and black truffle soup has been a mainstay on the menu. The smooth soup comes with a toasted mushroom brioche with black truffle butter, a must-order at the restaurant at Caesars Palace.

Legend has it that Wolfgang Puck came up with his smoked salmon and caviar pizza when his restaurant Spago ran out of bagels and he swapped out a pizza crust instead. Now diners can find it at his restaurant at the Bellagio.

Gordon Ramsay’s take on beef Wellington takes center stage at Gordon Ramsay Steak at Paris Las Vegas. While the beef filet is the star of the show, wild mushrooms wrapped in puff pastry with Parma ham, all swaddled in a red wine sauce, make this a memorable dish. Also available at Gordon Ramsay Hell’s Kitchen at Caesars Palace.

Michael Mina’s signature caviar parfait came about when he wanted a special breakfast for his young bride using all her favorite foods, so he got creative with the room service menu and ordered hash browns, egg salad, smoked salmon, whipped lemon crème fraîche, and caviar. Mina used the hash browns as a base for the caviar tower creation now known as Michael’s Signature Caviar Parfait, served at his eponymous restaurant at the Bellagio.

The famed dessert from Strip House at Planet Hollywood Resort is definitely made for sharing. The full cake is 18 pounds with each slice weighing in at 1.5 pounds.

At Nobu, it’s a toss up between which of Nobu Matsuhisa’s signature dish to order. The yellowtail sashimi with jalapeño comes with a garlic puree, thinly sliced serrano pepper, bathed in yuzu-soy sauce, and garnished with cilantro. The floral yuzu combines with the soy to bring out the sweetness of the mild yellowtail, while the pepper adds a pop of heat. The black cod yuzu miso uses Alaskan cod, a fattier version out of cold water, cured in Den Miso. Then it’s topped with hajikami, a sprout of ginger that’s pickled. Find Nobu at Caesars Palace and Virgin Hotels.

Spanish chef José Andrés may be famous for bringing tapas stateside, but his paella with its crispy edges is nothing to sneeze at. Order the paella Valenciana at the Cosmopolitan of Las Vegas.