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#PlateOfTheWeek

Cucumber Coriander Tart

TAOP Staff / July 13, 2017

Cucumber coriander tart w/ gin infused cucumber, sorrels, and coriander flowers by Nick (@royalebrat).

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Three Seasons of Honey

TAOP Staff / May 19, 2017

Three Seasons of Honey: Asian Pear Blossom Honey Marshmallow with lavender, cardoon flower; Honey Sponge Cake with citronella blossom and buckwheat; Honey Semifreddo with bee pollen and viola blossom by chef Adam Sean Cron.

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Grilled Greens, Langoustine, Sea Beet & Spinach

TAOP Staff / May 12, 2017

Grilled greens, langoustine, sea beet and spinach purée from Restaurant AOC, in Copenhagen.

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Red Dragon Fruit, Tangerine, and Herb

TAOP Staff / May 4, 2017

Red dragon fruit, tangerine, and herb by chef Wuttisak Wuttiamporn.

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Lamb & Peas

TAOP Staff / April 27, 2017

Lamb belly & filet, peas, mint, sour cream, and garlic by chef Daniel Watkins.

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Green Pea Noodle and Squid

TAOP Staff / April 21, 2017

Green pea noodle and squid by chef Wuttisak Wuttiamporn.

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Bugtail, Persimmons, and Shiso

TAOP Staff / April 14, 2017

Bug tail, persimmons, shiso, and dulse by Clayton Wells of Automata, in Sydney, Australia.

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A Marriage of Potato & Onion

TAOP Staff / March 24, 2017

Onion soup and potatoes by chef Martyn Meid of restaurant INK, in London.

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Roe, Onion, and Watercress

TAOP Staff / March 17, 2017

Trout roe, preserved onion, and watercress by chef Jordan Khan of Destroyer, in Los Angeles.

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Peas and Iberian Pork Tail

TAOP Staff / March 3, 2017

Peas, Iberian pork tail, lemon, mint, and licorice by Joan Roca of El Celler de Can Roca, in Girona, Spain.

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