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#PlateOfTheWeek

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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Watermelon, Feta, and Micro Greens

TAOP Staff / February 24, 2017

Watermelon, whipped feta, pickled rind, micro greens, and chili by chef Nicole Karr from Queens, NY.

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Black Forest Chocolate

TAOP Staff / February 19, 2017

Black forest chocolate dessert by Francois Daubinet.

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Wild Oyster & Broccoli Stems

TAOP Staff / February 13, 2017

Steamed wild oyster w/ crunchy broccoli stems by chef René Redzepi of Noma.

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Citrus Cured Hamachi

Seyine Park / February 2, 2017

Citrus cured hamachi, yuzu kosho sphere, green apple, shiso, and smoked sunflower seeds by chef Karlo Evaristo.

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64º Egg

TAOP Staff / January 30, 2017

64º egg with aquitaine caviar, asparagus, and lobster by chef Christophe Girardot of restaurant La Guérinière in France.

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Crab & Garlic

TAOP Staff / January 20, 2017

Spanner crab, saikyo miso mousse, fried garlic, rosemary, and garlic flowers by chef Martin Benn of Sepia Restaurant in Sydney, Australia.

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Guinea Fowl

TAOP Staff / January 13, 2017

Guinea fowl, parsnips, grapes, and oats by Daniel Humm of three Michelin starred Eleven Madison Park, in NYC.

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