If your Instagram feed is a stream of “food porn” photos, then this post is for you. We scouted five of Atlanta chef’s Instagram feeds for their best plated dishes, and they shared their inspiration. So if you eat with your eyes, get inspired by tuna crudo, dry aged steak, black spaghetti and more. We’ve included each chefs handle so you can follow them. For the best in the world, follow @theartofplating.
Credit: Alexa Lampasona
Credit: Alexa Lampasona
The Spence
Sous Chef Spencer Bennett @spencerbennett
The dish: Dry age strip steak with creamed corn purée, tomatoes from Greenola Farms and Yorkshire pudding
“This is inspired by the holidays that I spent at my grandmother’s house. She always served a rustic roast and pudding made with the drippings.”
Credit: Alexa Lampasona
Credit: Alexa Lampasona
Double Zero Napoletana
Chef Daniel Hubbard @chefdhubb.
The dish: Japanese yellow fin tuna tartare with blueberry yuzu pickled vegetables, wasabi pea gremolata, sriracha aioli and avocado foam
"I love how fresh and simple this dish is, there is a perfect balance of acidity and heat packed into this little dish. The natural hues of the tuna, along with the avocado foam and sriracha aioli really pop against the black slate."
Credit: Alexa Lampasona
Credit: Alexa Lampasona
Tyler Williams @tylerjamie
The dish: Wild mushroom hot pocket with hearts of palm and miners lettuce.
"I'm sure I have more beautiful platings, but this was delicious. I'm getting a little tired of busy plates that lack substance littering Instagram. Pale Herb oil and un-passed purple cauliflower purée does not mean you know what your doing. Plus I only like things I haven't made yet. Everything I've done, is done."
Credit: Alexa Lampasona
Credit: Alexa Lampasona
St. Cecilia
Executive Chef Craig Richards @craigrichards
The dish: Black and white spaghetti with charred squid, shishito pesto and bottarga
“We've had the white and the black spaghetti separately, so we thought why not do both? It's inspired by the springtime pasta paglia e fieno, or ‘straw and hay,’ where egg tagliatelle is mixed with spinach tagliatelle. The pesto and squid were a joint kitchen idea that just worked itself out.”
Credit: Alexa Lampasona
Credit: Alexa Lampasona
Double Zero Napoletana
Chef de Cuisine Edwin Molina @edwin_molina90
The dish: Braised veal cheek with cauliflower puree, grilled broccolini and espresso soil
"Veal cheeks are some richest cut from the animal. After long braise the flavors came together well with an earthy puree of cauliflower that had a hint of cumin, and added texture from a bittersweet espresso crumble. The acidity from the lemon curd cut through the fattiness of the cheeks, and the smokiness of the grilled broccolini"
Credit: Alexa Lampasona
Credit: Alexa Lampasona
Buttermilk Kitchen
Executive Chef Suzanne Vizethann @ButtermilkKitchen
The dish: Pumpkin pancakes with cognac ganache, candied pepitas, mascarpone
“It reminds me of fall. I love the plating and seeing guests' reaction when we set the dish down in front of them. It always seems to put a smile on their face. This dish is on our ever-changing weekend brunch menu, inspired by seasonal ingredients. Pie pumpkins are in season right now, and it only felt natural to do pancakes! As for the garnishes, I chose flavors to enhance the pumpkin.”
La Tavola/ Lure
Executive Chef (of Lure) Brent Banda @Brentbanda
The dish: Salmon belly crudo, local Asian pears, basil, pea tendrils, citrus vinegar
“The Asian pear trees have been on the property of Planted Rock Farms for 30 years, and we just wanted to showcase the sweetness of the pears along with the beautiful salmon. We chill the pears and shave them at the last minute. The basil brings everything together along with the acidity of the citrus vinegar.”
Credit: Alexa Lampasona
Credit: Alexa Lampasona
JCT. Kitchen & Bar
Executive Chef E.J. Hodgkinson @ejhodkinson
The dish: Crudo of Arctic char with heirloom cherry tomatoes, dill, lemon, crème fraiche, local radish, urfa chile, and olive oil
“When putting together dishes, I focus on how the guest will enjoy the dish – I don't want the guest to need an instruction manual to eat the dish! I look to present the dish beautifully with some whimsy, arranged with the goal for them to experience the flavors the same way I do.”
Credit: Alexa Lampasona
Credit: Alexa Lampasona
4th & Swift
Chef de cuisine Jeb Aldrich @jebaldrich
The dish: diver scallop ceviche with shaved fennel, kombu brodo, bottarga, red mizuna and flowering chervil
Credit: Alexa Lampasona
Credit: Alexa Lampasona
Cooks & Soldiers
Sous chef John Castellucci @john_castellucci
The dish: Maitake, shimeji mushrooms, Benton's bacon emulsion, sous vide egg yolk and black truffle potato cracker.
"I served the grilled King Trumpet dish at Castellucci Hospitality Group’s recent “All Chefs Dinner.” It features rich flavors without feeling heavy when you eat it. "
Credit: Alexa Lampasona
Credit: Alexa Lampasona
Miller Union
Executive chef Steven Satterfield @millerunionchef
The dish: Maple braised rabbit, rabbit porchetta, pumpkin butter, hakurei turnips.
"From chef de cuisine Emily Hansford of Miller Union. I love the tiny rabbit porchetta, a rabbit loin wrapped in rabbit belly with sage and thyme. Also Emily’s pumpkin butter, in the style of apple butter, is sublime. The leg is braised in aromatics and maple syrup and the turnips are roasted in maple butter.”
Credit: Alexa Lampasona
Credit: Alexa Lampasona
Better Half
Chef Zach Maloy @betterhalfcook
The dish: Georgia apple tarte tatin, apple peel caramel, sugared apple, rosemary ice cream, green apple salt.
"This dish is about taking an amazing local product, Ellijay apples, and using every part of it. The tart flesh is tossed in raw sugar and baked topped with puff pastry. It's then served with a cajeta made with the skins of the apples and a salt using the dehydrated trim. The piney notes of the rosemary ice cream add an amazing woodsy note that affirms that fall is all the way here."
Credit: Alexa Lampasona
Credit: Alexa Lampasona
Paces & Vine
Chef Ian Winslade (of Murphy's and Paces & Vine) @chefIanW
The dish: five-spiced duck breast served over black rice with a wild cherry jus and
"This dish was prepared for a wine dinner at Murphy's this past spring. Created to pair with the evening's wines, the dish highlights the flavors and colors of the season. It looks beautiful and tasted great!"
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