Australia-native Shaun Hergatt of restaurant Juni from NY introduces his Spring-inspired tasting menu, filled with the vibrant colors and absolutely gorgeous presentation. See more at http://theartofplating.com (link in profile) #FoodGallery Scallop, uni and caviar by @shergatt. by: @signebirck
Its still summer if we try hard enough. Watermelon sushi More
The Art of Plating Recipe: Roasted Nantucket Bay Scallops
Koji Shimomura, chef-owner of Edition, strives to offer every diner a combination of service, food and atmosphere that is his own “edition” of what an excellent dining experience should be. You won’t get a menu because he wants to serve you what you want, not what’s available. Your server will ask you what you’d like to eat, and how much of it you’d like. It’s Chef’s idea of haute couture cuisine and is his way of making sure that every guest leaves full and happy.