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Working a pop-up in Austin, a customer's simple request flipped my view on plating
They asked for the sauce on the side, not under the fish, so they could control each bite. I saw them really taste the dish, not just eat it. Now I ask 'sauce under or beside' for every seared item, anyone else try this?
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gracethomas2mo ago
Oh that's such a good point, and it makes me think of how some places just drown a salad in dressing before it even gets to you. I had a Cobb salad once where the blue cheese was basically a soup at the bottom of the bowl (you know what I mean, @bailey.jennifer?). Giving people that control is just respectful, like you trust them to know how they want to eat. It's a small thing that shows the kitchen actually cares about the experience, not just pushing food out the window.
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amy_martin12d ago
But is it really about "control" or more about the chef's vision? I mean, if I'm paying for a dish, I kind of want it the way the chef decided to put it together (you know, like how a cocktail is supposed to be served a certain way). The sauce under the fish creates a specific bite profile, a gradient from the seared top to the sauced bottom. Same with salad dressing - tossing it evenly coats every leaf, which is actually harder to do yourself with a little cup on the side. @fisher.thomas is right in a way, it's not brain surgery, but peeling apart components often means you're missing the intended flavor combo. I guess I'm just old school on this one (and I also hate when aioli makes the bun soggy, fair point @bailey.jennifer).
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bailey.jennifer2mo ago
Remember getting a burger where they put the aioli right on the bun. It made everything soggy by the time I got home. Now I always ask for sauces and even slaw in separate little cups. It lets you keep the textures right, you know? That crispy bun stays crispy. Makes such a difference for takeout.
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