Last Saturday, I feted my husband with a fantastic birthday dinner at Rey’s. We could hardly decide whether to split the chocolate raspberry truffle or the bread pudding. We decided on the truffle. Could you possibly get the recipe? – Marilyn Schiermeier, Cary

Rey’s has been a popular destination for celebrations for nearly a decade now, and no wonder. The restaurant’s attractions – classic steakhouse fare with a New Orleans accent, served in an elegant setting by well-trained waiters – amount to a trifecta of qualifications for a special occasion meal.

You might say that Rey Arias, the restaurant’s affable owner and consummate host, is icing on the birthday cake. Arias modeled his restaurant on La Louisiane, the historic French Quarter restaurant where he worked as a young man. He opened Rey’s, his first restaurant, in the building where he had previously managed a Ruth’s Chris steakhouse before it relocated to Cary.

Guadalupe Becerra began working for Arias at that Ruth’s Chris when she was in high school, and by 2009 had worked her way up to chef/partner in Rey’s. Becerra shares her recipe, along with a couple of suggested variations.

Substitute an equal amount of strong brewed coffee or espresso for the raspberry sauce, for one, and you’ll have her original recipe (turns out that the raspberry version is actually a variation). Just be sure to allow the coffee to cool before adding it to the mix.

The recipe also adapts well to baking in individual ramekins – 6 ounces is ideal, but feel free to use what you have. Baking time will vary with the size of the dish, of course. You’d probably want to start checking on 6-ounce ramekins after 30 minutes. The water bath is still essential, regardless of size or shape of the dish.

You might even pull out that heart-shaped baking dish that’s been gathering dust in a kitchen cabinet. Just the thing, we’re thinking, for that Certain Someone on Valentine’s Day. Turns out Rey’s is good for special occasions, even if you’re dining at home.

Specialty of the House gets recipes for local restaurant dishes. Send requests, including your city, to Specialty of the House, c/o The News & Observer or e-mail ggcox@bellsouth.net.