Raw
Cool crudos and killer ceviches—New York City chefs get creative with eye-catching plating.
When it comes time to plate, chefs across New York are flexing their creativity muscles even more than usual by experimenting with their plating techniques. These chefs are tapping into their imaginations—taking advantage of the many possible interpretations of raw seafood—to serve thoughtful, eye-catching dishes.
Chef Andy Quinn of The Noortwyck
Fluke, Citrus, Leche de Tigre, Jalapeño, Lemon Cucumber, White Soy, Fennel, Cilantro
Looking to highlight The Noortwyck’s emphasis on local and seasonal ingredients, Quinn’s plating of the market fresh fluke resembles fish swimming through a delicate kelp forest.
Chef Sol Han of LittleMad
Japanese Yellowtail, Asian Pear, Sesame Dressing, Scallion Oil, Lemon, Fleur de Sel
Han uses slices of Asian pears as “scaffolding” to prop up his Japanese yellowtail, which creates the appearance of fish swimming in a pond of sesame dressing and scallion oil.
Chef Charlie Mitchell of Clover Hill
Shima Aji, Sun Sweet Melon, Tomato Water, Smoked Tomato Vinaigrette, Herb Oil, Osetra Caviar
At Clover Hill, Mitchell evokes a summer garden, by plating sun sweet melons punched out into the shape of flowers, clarified tomato water, and bright green herb oil with his shima aji.
Chef Mark Chou formerly of Double Chicken Please
Spot Prawns, Sungold Tomato Dashi, Green Peppercorn, Cilantro
Chou had sharing in mind when developing his spot prawn ceviche with sungold tomato dashi. He tenderizes the prawn, breaking it apart so it's easy to split amongst the table, creating a mosaic of colors and textures.
Chef Madeline Sperling of formerly of Zou Zou's
Cured Fluke, Zhoug, Pickled Radish
Sperling’s dynamic cured fluke is paired with a spice-packed grapeseed oil, dotted with a bright, refreshing zhoug, and finished with a clean bite of fresh radish.
