Food P*rn

Plate Deconstruction: Rouge Tomate's Mushroom Tartare

A vegetarian play on classic tartare
Apr 1, 2014 11:00 am

 “The texture of mushrooms when cooked can often be very ‘meaty,’ so we decided to try it with portobellos,” explains Jeremy Bearman, Executive Chef of NYC’s Michelin-starred Rouge Tomate. Break down his wildly popular mushroom tartare after the jump. 

Plate Deconstruction: Shaun Hergatt's Veal Tongue At Juni

A crowd-pleasing foray into the world of tongue
Mar 18, 2014 10:00 am

“This dish came together because there’s not as much to work with in winter,” admits Shaun Hergatt, Executive Chef of NYC's Juni, which opened in the Hotel Chandler last fall. Chef Hergatt is definitely on point citing the marriage of cheese and polenta appealing to the American palate, but the real star is the veal tongue, a succulent cut that's his specialty. The dish, deconstructed ingredient by ingredient, after the jump.

Plate Deconstruction: The Musket Room's Cold Smoked Scallops

A new look for classic Kiwi flavors in NYC's Nolita
Nov 14, 2013 12:00 pm

Fellow Kiwis may recognize the flavors of Matt Lambert's cooking, but expectations and presentation artfully collide at the Chopped winner's newly opened restaurant in New York City's Nolita. Just check out these smoked scallops, shredded à la pulled pork, but plated with style, in the latest Plate Deconstruction.  

Plate Deconstruction: Castagna's Cipollini Onion Custard Terrarium

A Portland botany course in a class of its own
Nov 5, 2013 12:00 pm

If this tumbler of wondrous-looking greenery and botanicals wasn't placed in front of you by a server at Portland's Castagna restaurant, you'd probably think twice about tucking into it with a spoon. It's 100-percent edible, alright. Ingredients and breakdown after the jump.

Plate Deconstruction: Contra's Beet, Hazelnut And Yogurt Finale

A minimalist approach to culinary elegance in NYC
Oct 22, 2013 1:00 pm

"Instead of scattering a bunch of things across the plate and trying to make it very pretty, we try to keep the food here pretty simple," explains Fabian von Hauske at his newly opened restaurant Contra. Simple wasn't really the word we'd have used. He breaks down the ingredients one by one, in the latest Plate Deconstruction.

Plate Deconstruction: Juni's Feather Ridge Farm Egg

Shaun Hergatt's ornate ode to "the heart of life"
Sep 24, 2013 11:00 am

When you love eggs as much as Shaun Hergatt, it's only natural to want to give them the deluxe, elevated treatment they deserve, popcorn tuile and all. Somehow, we don't think our version would come out nearly as magnificent-looking. See how he did it, with an ingredient-by-ingredient breakdown, in the latest installment of Plate Deconstruction.

Plate Deconstruction: The Elm's Foie Gras With Pistachio And Spiced Plum

Paul Liebrandt's 'casual' riff on a French classic
Jul 10, 2013 11:02 am

Paul Liebrandt's brand new Brooklyn restaurant The Elm is supposedly a more casual nod from the exacting chef behind Corton. But in the latest Plate Deconstruction, a dish from the sure-to-be hotspot looks as beautiful — and as daunting to create — as anything he's  created. Check it out, with Liebrandt's comments on the dish's components, after the jump. 

Behold: The Greatest Butter Commercial Of All Time (Watch This In Full-Screen)

Ever been aroused by Danish butter? Now's the time.
Apr 11, 2013 3:01 pm

Sit back, relax, and let this incredible 1-minute video speak for itself. Hit full-screen mode and take a deep breath. Maybe grab a piece of bread for comfort.

ADVERTISEMENT

Follow Food Republic

ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.