Decoding the Modern Plate - Digest - Los Angeles magazine
 
 

Decoding the Modern Plate

Wondering about all the shards, roots, and dirt in your dinner lately? Ink.’s Michael Voltaggio deconstructs one of his nature-inspired dishes to explain the method behind the messiness

Rooted
“This is how the onion comes from the ground. Whole, it’s less waste.”

 

 

Wooded
“I put a sweet potato in an acid wash to resemble petrified wood.”

 

 

Shaved
“Sweet potato chips look like they’re cut from the petrified hunk.”

 

 

Burned
“Beef, rolled in charred onion, is meant to look like charcoal lumps.”

 

 

Crumbled
“A streusel of onion tops suggests earth, where it all comes from.”

 

 

Spread
“Smeared mustard sauce invites you to swipe your bite through.”

 

 

Served!
The finished Charcoal Beef dish: “Jump in! It’s OK to play with your food.” 

 

Best New Restaurants 2012

Leave a comment:

· Subscribe to comments
Be the first to comment here.

Advertisement

Subscribe to Los Angeles magazine
 
$(document).ready(function(){ $('#ctl00_MainFull_GenericControl4_uc73867103f2a245958f90e70d1ed893d5_pnlArticleContent').remove('p'); });