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Destinations

The New York Edition Hotel

TAOP Staff / September 27, 2016

Just moments away from a few of our favorite places like Eleven Madison Park, Eataly, Madison Square Park, and Union Square Greenmarket – The New York EDITION hotel is pure comfort and modern luxury situated in New York City’s prime Flatiron District.

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People

Muños x Taller: South American Food in Copenhagen

TAOP Staff / September 23, 2016

Diego Muñoz – former chef of Astrid y Gastón – is currently on a culinary trek around the globe. Set on expanding his cultural and culinary horizons, he is visiting, learning, sharing, and collaborating with chefs all over the world. Recently, Diego made a stop in Copenhagen at Taller, a restaurant serving Venezuelan cuisine. Take a moment with chef Diego, as he tells us what he learned and what made this collaboration special.

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People

Josh Berns of GoWhisk is Helping You Get The Recipes You Want at Home

TAOP Staff / September 21, 2016

It happens to a lot of us. We encounter an amazing dish at a restaurant and think, “I wish I could make this at home.” Founded in 2015, GoWhisk is an online database of recipes dedicated to put that statement to rest. Pulling together the best of food and technology together, GoWhisk has partnered with an impressive list of chefs and restaurants to share their tips, tricks, and most sought after recipes. Take a moment with founder Josh Berns, as he tells us why he started GoWhisk and what exciting recipes you should try at home.

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Recipes

Buckwheat Taquito by Brady Williams

TAOP Staff / September 21, 2016

A taquito is a common Mexican dish that’s essentially a tortilla rolled with a type of filling and fried. Courtesy of chef Brady Williams of Seattle’s historic Canlis restaurant and recipe website GoWhisk, we’ve got our hands on the chef’s elevated version – Buckwheat Taquito with Chiquito Bean Purée and Green Garlic Powder.

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Recipes

Charred Cabbage with Charcuterie and Sauerkraut by Michael Gallina

TAOP Staff / September 21, 2016

Former chef de cuisine of internationally acclaimed restaurant Blue Hill Stone Barns, Michael Gallina will soon be opening his own vegetable-forward, farmer driven, wood fire focused restaurant Vicia in St. Louis, Missouri this fall. Here, we have an exclusive recipe courtesy of the chef and GoWhisk – Charred Cabbage with Charcuterie and Sauerkraut. 

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Events

Roots of American Food: New Orleans 2016

TAOP Staff / September 20, 2016

While most food conferences encompass a global perspective, Roots of American Food takes a refreshing approach and focuses on home instead. The latest conference took place in NYC, where founder Stephen Torres gathered chefs, restaurateurs, food writers, and thinkers alike to share their knowledge and passion for one of the country’s most unique and vibrant cities – New Orleans.

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