New York Strip, scrambled and sunny side up quail eggs, salt cured egg yolk, horseradiah hash browns, crispy potato skins, roasted heirloom tomatoes, and fried tarragon
by RomanFWarrior
New York Strip, scrambled and sunny side up quail eggs, salt cured egg yolk, horseradiah hash browns, crispy potato skins, roasted heirloom tomatoes, and fried tarragon
by RomanFWarrior
27 Comments
This is absolutely not how I would have plated this dish. Looks messy and does not highlight any of the ingredients.
That being said, I kind of love it! It’s stark but also messy in an organic way. Nature after an autumn rainstorm.
Fuck that slate tile. How am I supposed to eat yolk off a non flat surface?
Plate is too empty but too messy at the same time.would 100% eat it though!
So, I love the plating concept but for the two elements on it.
I don’t believe in fussy plating for steak or eggs. Both suffer when temperature is low, neither holds well in conventional lamps, and this kind of structure takes time (I.e. cold).
There’s nothing wrong with your structure. It’s beautiful.
Just give me the fucking steak and do this with apples and radishes. 😉
Really earthy and very pretty.
Looks like scraps from the kitchen bin.
If I order steak and eggs I expect proper steak and eggs.
I see what you’re trying to do, but it’s not worked. You’ve “over refined” to the point where it’s unrecognisable.
Dawg. I had a quail egg today. I thought it was gonna be like poached or something. It was the embryo in some alcohol. I tossed it back like a shot, but yeah, I’m never ordering that ever again.
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Description sounds delicious. The plating itself doesn’t align with the description, though. It’s too stark.
And that awful slate plate? Just throw it away now. No one wants to eat off that. Ever. Just looking at the plate makes my skin crawl.
I have the same conflicting feelings as everyone apparently. On one hand it looks like I was eating in the woods, spilled my plate, and then tried to rearrange it back on the plate. But also I would totally eat this.
This looks like an animal threw up a chicken lol
I feel it’s missing marigold petals and maybe a sweet woodruff gel..
Yeah I’m gonna go against the grain on this one – I love it. It’s unique, clever, and inviting, and I don’t think the ingredients suffer from the arrangement at all. Good job, OP.
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Looks like yard debris. Simplify this simple dish, too much going on.
Ehhh the concept is cool but this strikes me as super pretentious for steak and eggs and then thinking about cutting that steak on a slate tile is like nails on a chalkboard
There are dishes that benefit from a plate arrangement where you leave the center open and create a crescent or ring to make it visually interesting with lots of elements. This is not one of them. This is a dish that would benefit from fewer absolutely gorgeous elements arranged in the middle of the plate, with maybe 1 or 2 cuts that present the cook of the steak. For something like this, I would also elect garnishes that have more color contrast. Uniform color tone in plating works with more conceptual dishes imo – I get this is supposed to be innovative, but I think you got a little lost in the sauce.
What if you fried a stick bug, dipped it in honey and use that is garnish
Wow that is the most gorgeous steak and eggs I’ve ever seen
Five second rule? Well it looks like they cleaned it off the best they could. Leaves and twigs won’t hurt you I guess.
Is this a deconstructed steak and egg? Or a Vitamix blended steak and eggs? I’d still eat it though.
Christ. Have you ever heard the saying the more you do to food the more you take away from food?
Also there’s so much space on that charcoal looking plate. I don’t even know what I’m looking at it, some amorphous earth toned grob.
The very nature of this dish is hearty, and rustic. Steak and eggs. Breakfast. This plate here just comes off as pretentious.
It looks really cool but if I saw steak and egg on a menu I’d at the very least be raising an eyebrow if this is what came out.
Why is there toothpicks inside the food
I think it looks great, but is on the wrong surface. I want all the yolk, and this will require that I pick up the plate to lick it. (Also—when there is potential for runniness, an edge is good.)
But it’s beautiful.
Im actually a fan of this. As long as the steak is in small enough slices that can be eaten in one bite.
The plate has a little TOO much texture but Im not opposed to a cool looking piece of slate or something maybe. I like the color contrast a lot.
My one big gripe is the fried tarragon. It looks like all thats left is stems which is unappetizing to me and I dont think tarragon really fits into steak and eggs much at all unless you plate it with some bernaise dotted around, which could actually be delicious
I love it when food looks like a little work of art💕