Part of the enjoyment of fine dining – and I don’t mean starched white table-clothed dining rooms – is the artistry of food plating. From the perfect burger resplendent on brioche bun, to small-plate design motifs, to the spare simplicity of Asian sensibilities, what we’re eating is increasingly a work of art.
Take a look at some fine plating as shown in various restaurants that I visited in the last several weeks.
No one makes potato pancakes as well as at Schulte and Herr–here paired with house-smoked dilled salmon, cornichons, capers and radish matchsticks. John Golden photo
At Bao Bao, this salad of crisp spears of chilled celery went beautifully with perfect pan-seared dumplings. John Golden photos
At Tiqa in a packed house over the weekend during restaurant week, the bread plate is complete with za’ atar and olive oil–and a stunning first course of cream of lentil soup. John Golden photos
Sunday brunch at Central Provisions included buttermilk pancakes with farm butter and Maine maple syrup and hash browns with farm egg. John Golden photos
Momma School’s chicken pot pie at LFK. John Golden photo
A perfect finale to Maine Restaurant Week, Coffee By Design hosted a coffee and dessert pairing on Sunday at their main roasting headquarters on Diamond Street in East Bayside. Locals convened to have great pastries prepared by some of our best pastry chefs from bakeries and restaurants. There was plenty of coffee to go around, my favorite being CBD’s Ethiopian Sidano prepared using the Chemex method. Here’s a sampling of the sweets served.
Top row clockwise: Love Kupcakes;’ brownies from Frisky Whisk; Tiqa’s chocolate torte with olive oil panna cotta; the crowd at CBD’s Diamond Street roaster headquarters; Chemex coffee and Dave’s Decadence from Two Fat Cats. John Golden photos