Water Grill's crudo sampler with wild Maldives bigeye tuna, wild sea scallops, farmed Faroe Islands Atlantic salmon and a slate plank. Bring a piece of chalk with you and you can write a little note on the slate after your meal: "Are you sick of carrying all this heavy slate?"
We're all familiar with the metal tray of barbecue or a greasy burger served in a little red basket at our favorite dive, but in all styles of Dallas cuisine, the plate seems to be increasingly passé.
Lately, creativity is spilling out onto the plate — or non-plate, as it were. We've seen some, uh, creative serving vessels, from bread served in a terra cotta planter to lightbulbs filled with bubble tea and shrimp served in a teeny-tiny fryer basket. Some work better than others — there are occasions, like charcuterie, when a typical plate just isn't the most functional choice — but some just leave us wondering how far this anti-plate trend will go.
In this slideshow, we'll explore the array of non-dishware items that are frequently taking the place of plates at Dallas restaurants.
Ngon (pronounced similar to "nawn") is the Vietnamese word for “tasty,” specifically regarding succulent or delightful food. Located in what was formerly…
The Greater Dallas Restaurant Association hosts its fourth annual charity event at the Virgin Hotels Dallas. Food in Fashion presents twelve designers…
Dallas brunchers united on Saturday, February 8th at the Dallas Farmers Market for bites from some outstanding local restaurants. Drinking mimosas, bloody marys…