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The weirdest plating you've ever seen...

As a customer how would you feel if a waiter put this plate in front of you? Would you joke about where the rest of the food is?

This restaurant has a habit of weird plating and gets mixed reviews.

I don't even like little rectangular plates but it would've made this dessert much more appealing. The only place I expect big plates with small portions is in a high end french restaurant and even they've been getting away from that trend.

 
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  1. I'm not even sure what it IS, but it looks like a pooper scooper was involved.

    I have not been to any of those toilet-themed restaurants that began in Asia (and fervently hope that does not change), but have seen pictures of the decor and dishes, including blobs of chocolate soft-serve ice cream served in miniature ceramic toilets. I can't imagine plating more appalling than that.

    1. ohh, but it's <i>PRECIOUS</i>!

      1. My first question would be the choice of plate itself. Impossible to make anything look appetizing on that.

        1 Reply
        1. Wow, that's crazy.

          Looks like the waiter tripped while carrying it. Made everything slide to one side.

          1. It looks like there is something missing.. If that is the entire dessert then it should be centered on an appropriately sized plate.

            If that was placed in front of me I would probably ask "Where is the rest of it?"

            1 Reply
            1. re: iluvcookies

              Im pretty sure thats an entree or at least an appetizer, I've not seen beef tartare served as a dessert before.

            2. My photo doesn't do it justice. It's beef tartare made to look like some sort of toadstool forest.

               
              12 Replies
              1. re: ChillyDog

                That is too funny. I'd burst out laughing, then eat the pickle first.

                1. re: ChillyDog

                  Two toadstools, a couple worms and a cactus.

                  1. re: monavano

                    What do you think the worms are made of? Skinned octopus legs? They don't look particularly appetizing.

                    1. re: tcamp

                      It looks like white asparagus to me. Limp white asparagus.

                      1. re: tcamp

                        Unfortunately I don't remember what the white stuff was but I think it was something that was piped onto the plate. I remember that the tartare was delicious but the memorable part of the dish was definitely the plating.

                    2. re: ChillyDog

                      ROFL!!! OMG I would laugh hysterically at this plating if it were put down in front of me. A pickle thumb, with a baby-poo yellow spot near it, and what are those toadstool caps - flatbreads? I'm just wondering how you'd eat this concoction.

                      1. re: LindaWhit

                        Yes, they are flatbreads. Some re-assembly was required to eat it.

                        1. re: ChillyDog

                          Surely it was deconstruction ? :-)

                        2. re: ChillyDog

                          That's really... unfortunate. And again with the mayo nipples.

                          1. re: ChillyDog

                            I can't stop giggling even just looking at the photo. I don't think I'd be able to eat it if it were in front of me due to laughing too hard.

                          2. That's rather boring, and pedestrian, compared to Alinea's dessert on a table "plating".

                              1. re: monavano

                                yeah it's like that French and Saunders sketch when gravity occasionally goes sideways

                                1. re: hill food

                                  Either that or they're eating in one of those rotating restaurants atop a building... and it's spinning really, really fast.

                                  1. re: monavano

                                    and the food history books will say: "after sous vide came...centrifugal plating."

                                    1. re: alkapal

                                      I love that term!
                                      Or, perhaps we shall call it salad spinner plating?

                              2. So I'm seeing ice cream, pears, bacon bits, and a couple of nipples of mayo. The more I stare the ice cream blobs become eyes.

                                Unusual plating can be interesting but this just looks off.

                                1 Reply
                                1. re: DuchessNukem

                                  de-constructed apple pie alamode! LOL

                                2. Seriously ???!!!! Just for curiousity sake though,how much did it cost ?

                                  1. I'd be wondering who put the acid in my water glass

                                    1. Funny you should note that. I just had a Restaurant Week dinner where almost everything was a big plate with a tiny portion on one small corner of the plate. It think it is a new trend and more than a little annoying.

                                      2 Replies
                                      1. re: chicgail

                                        If plating food into the corner is the new thing, I'll say something I never thought I'd say. Please, let's bring back tall food.

                                        1. re: chicgail

                                          I think big expanses of space look nice, but I imagine dishwashers hate it.

                                        2. I was in a good but overly hipsterish restaurant in Toronto a couple of years ago and was served a dessert of chocolate mousse. The mousse itself was piped into an S-squiggle on the plate, and when it was brought out, the chef accompanied it and ceremoniously sprinkled it with Captain Crunch cereal, straight from the box in his hand.

                                          Gotta admit, though, it was tasty stuff!

                                          3 Replies
                                          1. re: BobB

                                            What incredible nerve! Or, some sort of ultra hipsterism.

                                            1. re: Tripeler

                                              Hipster indeed. And your username just reminded me that my starter from the same meal was some of the best-prepared, tastiest tripe I've ever eaten.

                                              1. re: BobB

                                                My user name is based on my love for Belgian Tripel ales, and I can't really stand tripe in any form!

                                          2. This is an example of asymmetrical plating and negative space. Seems to be more common these days but is running it's course and will fade away as did the vertical stacking of yesteryear

                                            1 Reply
                                            1. re: scubadoo97

                                              It is pervasive, these days, but this looks as though it was plated by a stroke victim!