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#PlateOfTheWeek

Langoustine Tartare

TAOP Staff / August 27, 2016

Opened just last year, Michelin starred Manhattan restaurant Gabriel Kreuther quickly became one of the city’s most sought-after reservations. Here’s a popular dish made of langoustine tartare and cauliflower purée.

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Shop

Objects of Obsession

TAOP Staff / August 25, 2016

With the summer almost over, our editors have curated some swoon worthy objects of obsession that will make getting back to business a little bit more enjoyable.

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Tips/Guides

Plating Tips: Tae Hwan Ryu

TAOP Staff / August 24, 2016

Combining French and Japanese techniques with Korean ingredients, chef Tae Hwan Ryu creates his own unique taste with the most beautiful presentation. Here is his personal tip on how to approach plating.

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On The Road

On The Road: Kappo Masa

TAOP Staff / August 24, 2016

Brought to you by chef Masa Takayama and art dealer Larry Gagosian is restaurant Kappo Masa in New York City, which offers a contemporary view on traditional Japanese ingredients, materials, and cuisine.

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Video

Chef of the Sea

TAOP Staff / August 24, 2016

Watch chef Ángel León’s artistry, vision, and passion for the sea unfold at the 2 Michelin starred restaurant Aponiente from Andalusia, Spain.

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#PlateOfTheWeek

Bacon Wrapped Rabbit

TAOP Staff / August 19, 2016

With chef Thomas Keller’s personal approval, the team at restaurant Next in Chicago will be recreating the iconic dishes of The French Laundry, where chef Grant Achatz spent four years. Here’s a little sneak peak of just one of the dishes on The French Laundry 1996 menu.

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