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Awards

Esquire’s Best New Restaurants 2014

TAOP Staff / October 15, 2014

Esquire just revealed its Best New Restaurants In America 2014 list, naming New York’s The Cecil as the Restaurant of the Year. With an approach towards recognizing more casual restaurants, the exciting list notably mentions Paul Qui as Chef of the Year, the state of Virginia as Region of the Year, and the chicken pot pie from the NoMad Bar as Dish of The Year. See the full list now.

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Video

DiverXO

TAOP Staff / October 15, 2014

To announce its’ relocation to the NH Collection Eurobuilding hotel in Madrid, the three Michelin starred DiverXO releases this extremely bold and twisted short film directed by Marc Ortiz. The video, which eccentrically blurs the line between food and art, features chef David Muñoz and his team preparing and plating a selection of peculiar dishes for a bizarre group of guests. Watch now and be prepared to have your mind blown.

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#PlateOfTheWeek

Recipe: Salmon, Radish, Cucumbers, and Garlic Buttermilk

TAOP Staff / October 14, 2014

This week, our #PlateOfTheWeek is this compelling salmon dish with house made garlic buttermilk, pickled radish for acidity, cucumber for freshness, and charred onion powder by Chef Daniel Watkins of The Anchor restaurant from Hullbridge, Essex. Check out the recipe now.

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Video

Deconstructing The Plate with Christopher Kostow

Maria Nguyen / September 17, 2014

Deconstructing The Plate is a series that illuminates the artistry behind signature dishes of some of the world’s most notable chefs. We recently made a trip up to St. Helena, CA to chat with Christopher Kostow, chef of the fourth-consecutive three Michelin starred The Restaurant at Meadowood. In this inaugural feature we deconstructed Kostow’s inventive 2-part cucumber dish: Cucumber Seed Risotto and Cucumber Roasted in Madrone; and captured the plating of his Sturgeon Cooked in Sturgeon Fat.

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Books

Historic Recipes with Heston Blumenthal

Melanya Torosyan / August 26, 2014

History can often induce yawning amongst the general public – but it takes a genius, and in this case, a culinary genius like Heston Blumenthal to shed light on the culinary history of Britain in a beautiful, playful, and delicious manner. In his re-release of Historic Heston, an already multi-award winning book that was first released last fall, Blumenthal takes his readers on an adventure through time.

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#PlateOfTheWeek

Feta Cheese Panna Cotta

TAOP Staff / August 20, 2014

Inspired by sculptures and photography, chef Yossi Shitrit of Kitchen Market, Tel Aviv creates this delightful Feta Cheese Panna Cotta dish with red quinoa, cucumber, and yogurt soup. He explains to us he poured the feta cheese mixture into a ring shaped silicone mold to get this striking shape.

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