crispy skinned tilefish, sautéed haricot vert, fried brussels, caramelized whey sauce, sunchoke purée, almond crumb

It has some nice elements be you gotta pull back a bit…there’s virtually no negative space on the plate, it all looks so busy. I personally really like clean plating…if it was me I’d go center plate with the vibrant sauce first on the plate, pull back on the amount of like every other component. The slicing/design work on avocado is nice but way too much…lots of crumbs on the plate, I agree with previous post that they will get soggy…all in all I’d say strictly in regards to plating and nothing to do with flavor profile I’d say the biggest constructive criticism I’d offer is way less stuff, center plate, more negative space

Honestly thought it was a weird bowl of ramen

I love it. Beauty is in the eye of the beholder, so while this may not be it for minimalists, I’d be thrilled to be served this.

Seems like your portions are all off. There is a lot of avo and three huge piles of veggies compared to the fish.

People do have good points but sometimes things get too much by the books. The world’s been in a minimalist phase so some counter culture can be fun and interesting. Personally I like that the plate is busy, though it could use a bit of tightening up. I really would love to see more busy plates. There is such thing as overcrowding but I think you managed to get a lot on there without making things actually crowded, like it’s got a varying topology to it, not just a mountain of stuff.

The brussels sprouts being in 3 places, yeah I guess I can see that with the comments, it doesn’t bother me too much

I don’t care what people say about the avocado, maybe another ounce or two on the fish to match it a bit better, but people saying it’s too much don’t live somewhere where it’s normal to eat a large avocado’s worth in a meal, hell we have fried avocados and that is pretty much dinner.

The almond crumble is fine, it’s obviously separated by the avocado and not like almonds get as soggy as starch based crumbles

The flower is kind of clunky, really that and the swirl they bring good color but feel a bit more like they were afterthoughts for contrast, that’s really the main complaint I would have, tightening that up. There’s also stuff like alium flowers that have a nice purple color that would play into the flavors of the dish. Even if it’s edible, I wouldn’t bite into it. Even just pulling the petals out would have helped. But the purple colors play really nicely with the dish.

It looks delicious man. I feel like I could ge lost visually in the dish in a good way. It deviates from the norm but I don’t think that’s a bad thing. It seems like you pretty cleanly executed your vision.

Looks gorgeous, like strikingly beautiful, but my concern is always going to be presentation getting in the way of flavor.

On that front- that is a lot of avocado…
– Is it seasoned?
– Is there enough seasoning and acid to make every slice taste good?
– Does it go with the other flavors on the plate?

Is that ginormous flower edible?