PDX Plated
Portland’s chefs are showcasing their artistry on the plate.
Whether dishes appear deceptively simple, or meticulously arranged, Portland chefs are plating with intention, taking into account every aspect of their guest’s dining experience. From playing with height and format, to emphasizing an ingredient’s natural visual qualities, these chefs are taking presentation to another level.
Steak Tartare, Braised Mushrooms, Capers, Cured Egg Yolk, Truffle Aïoli, Milk Bread Toast
At Janken, Chef Rodrigo Ochoa’s blend of A5 and locally raised beef tartare is topped with punchy capers, chives, and cured Jaidori egg from Japan. He sets the tartare atop a truffle aioli, plated in a Jackson Pollock-style splatter so that you get sauce in every bite. The dish is served alongside slices of house-made milk toast on a sushi mat for a crunchy addition to the bright, zingy dish.
Chioggia Beet Salad, Fennel, Watercress, Pickled Mustard Seeds, Currant Flowers, Sea Buckthorn Vinaigrette
Chef Cameron Dunlap of Morchella thinly slices Kyoga beets and shingles them across the plate to display their pink and white marbling, and encourages guests to roll the watercress and pickled mustard seed salad up into the crisp, colorful beets.
Escargot, Fennel, Cipollini Onions, Marsala Cream, Black Garlic Butter, Herbs, Focaccia
Chef Dylan Sprenger’s braised snails are paired with his fluffy house made focaccia; the perfect vehicle to soak up every last drop of the umami-packed marsala cream sauce. He uses the snail shells to finish the plate with eye-catching swirls at La Moule.
Grilled Albacore Tuna, Charred Avocado, Brown Butter-Bacon Vinaigrette, Pineapple Vinegar
At Palomar, Chef Ricky Bella spoons pineapple vinegar and brown-butter bacon vinaigrette across the plate. Layering in large pieces of bacon and charred avocado between tender slices of locally caught Albacore, he adds dimension to the plate and shows off his expert rare sear on the tuna.
Black Lime Glazed Lamb Belly, Broccoli Rabe, Pickled Watermelon Radish, Smoked Potato Foam
Chef Trevor Webb’s glazed lamb belly dish is designed to be shared amongst the table at Tusk. The neatly arranged seasonal vegetables, pickled radish, and hickory smoked potato foam are arranged in a contemporary geometric design for a balanced bite.
Silken Tofu, Sunflower Seed Mousse, Chicory, Arame, Chile Crisp, Pomegranate Seeds
Paired with a salad of chicory, daikon, arame, and Asian pear, Scotch Lodge’s Chef Tim Artale’s silken tofu is covered in a sunflower seed mousse, with chile crisp and pomegranate seeds cascading over the side for pops of heat, acid, and sweetness. He fans the vegetables on the side of the bowl as a colorful backdrop to the pristine tofu.
