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Food

Food Gallery: JAAN

Seyine Park / March 31, 2015

Stemming from the ancient Sanskrit word for “bowl,” JAAN is an intimate restaurant offering an artisanal French menu created by  chef de cuisine Julien Royer. Ranking No.11 as one of this year’s Asia’s 50 Best Restaurants, JAAN stands out as one of the top restaurants in Singapore. Chef Royer pulls exquisite flavors from seasonal produce, whips up magic, and never fails to present beautifully.

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Announcements

Saveur Blog Awards 2015: Vote for TAOP!

Seyine Park / March 31, 2015

It is with great pride that we announce that The Art of Plating has been voted a finalist for Best Designed Blog in the 6th Annual SAVEUR Blog Awards! Show your support and help us take the win! SAVEUR magazine is dedicated to sharing authentic worldly experiences through food in all contexts – culture, tradition, heritage, and more.

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Recipes

Recipe: Potato Nicola

Samantha Tancredi / March 25, 2015

Shedding some light on his creative process, chef Peter Goossens of award-winning and highly esteemed restaurant, Hof van Cleve, shares one of his delightful vegetable and herb menu items – the “Potato Nicola.”

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Awards

2015 James Beard Awards

Seyine Park / March 25, 2015

The James Beard Foundation finalists of 2015 have just been announced, recognizing and celebrating talents in a variety of categories.

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Recipes

Recipe: Roasted Nantucket Bay Scallops

Samantha Tancredi / March 20, 2015

Executive chef David Andrew Carson of Bacchanalia – one of many renowned culinary establishments developed by chefs Anne Quatrano and chef Clifford Harrison in Atlanta, Georgia – takes a visionary approach to his work, incorporating layers of textures and flavors. Using only the freshest ingredients, here is the recipe for chef Carson’s beautiful Roasted Nantucket Bay Scallops.

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Food

Food Gallery: Quince

Seyine Park / March 19, 2015

Situated in Jackson Square of San Francisco, CA, Quince is a gem featuring both Italian and French inspired tasting menus. Executive chef and owner Michael Tusk adds refined elegance and a modern perspective to the two cuisines. No detail is overlooked, and every dish is beautifully presented exquisitely. Here are but a few photos displaying his pristine aesthetic.

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