Subscribe

#PlateOfTheWeek

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.

read more >

#PlateOfTheWeek

Grilled Greens, Langoustine, Sea Beet & Spinach

TAOP Staff / May 12, 2017

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

read more >

#PlateOfTheWeek

Red Dragon Fruit, Tangerine, and Herb

TAOP Staff / May 4, 2017

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

read more >

#PlateOfTheWeek

Lamb & Peas

TAOP Staff / April 27, 2017

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

read more >

#PlateOfTheWeek

Green Pea Noodle and Squid

TAOP Staff / April 21, 2017

Green pea noodle and squid by chef Wuttisak Wuttiamporn.

read more >

#PlateOfTheWeek

Bugtail, Persimmons, and Shiso

TAOP Staff / April 14, 2017

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

read more >

#PlateOfTheWeek

A Marriage of Potato & Onion

TAOP Staff / March 24, 2017

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

read more >

#PlateOfTheWeek

Roe, Onion, and Watercress

TAOP Staff / March 17, 2017

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

read more >

#PlateOfTheWeek

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.

read more >

#PlateOfTheWeek

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.

read more >