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#PlateOfTheWeek

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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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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