’15/365: The Line’
courtesy of ‘Amberture’
Each month for Eat Like Me I tend to write about a theme I’ve been pondering for the month. I spend a lot of time in restaurants, and tend to focus on specific aspects of the business over time. Sometimes I just wonder in awe of the whole concept of a restaurant, sometimes I spend time thinking about the concept of resting at a restaurant and what you get when you pay for a meal. Other times I worry about myself, in specific, my snob factor. This month, I’ve been pondering dish composition.
It may sound trite, but I’ve been paying special attention to plates I love, and plates I find to be too complex. First and foremost for me, a restaurant can only be as good as it’s ingredients. They are a baseline to start from, we hear this straight from the Chefs time and time again in our Capital Chefs series. But once you’ve got quality ingredients to work with, the whole plight of a chef is putting them together in a way that brings out the best in each of them. This month I’ve been subjected to a few over-kill dishes. Dishes that have too much on a plate, where a subtraction of one thing could have made a balanced composition. It’s a delicate balance for a chef to walk, you don’t want the diner to be bored, but overfussing a plate can kill an order for me as much as a bland dish with too little going on. So this month’s Eat Like Me is all about dishes that pair the elements on the plate in harmony, balancing perfectly, simply, and letting well-chosen ingredients speak for themselves.
Oh, before I launch into this – I couldn’t fit Masa 14’s brunch into the list but it is fantastic. My new favorite brunch in the city. Consider yourself informed. Continue reading