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TAOP Staff / April 27, 2017
Lamb belly & filet, peas, mint, sour cream, and garlic by chef Daniel Watkins.
TAOP Staff / April 21, 2017
Green pea noodle and squid by chef Wuttisak Wuttiamporn.
TAOP Staff / April 14, 2017
Bug tail, persimmons, shiso, and dulse by Clayton Wells of Automata, in Sydney, Australia.
TAOP Staff / March 24, 2017
Onion soup and potatoes by chef Martyn Meid of restaurant INK, in London.
TAOP Staff / March 17, 2017
Trout roe, preserved onion, and watercress by chef Jordan Khan of Destroyer, in Los Angeles.
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.
TAOP Staff / February 24, 2017
Watermelon, whipped feta, pickled rind, micro greens, and chili by chef Nicole Karr from Queens, NY.
TAOP Staff / February 19, 2017
Black forest chocolate dessert by Francois Daubinet.
TAOP Staff / February 13, 2017
Steamed wild oyster w/ crunchy broccoli stems by chef René Redzepi of Noma.
Seyine Park / February 2, 2017
Citrus cured hamachi, yuzu kosho sphere, green apple, shiso, and smoked sunflower seeds by chef Karlo Evaristo.