Holistic Design and Mindful Plating at Bohemian House

By Korakot Suriya-arporn | Megan Swann

By

Korakot Suriya-arporn
Megan Swann
Chicken Liver Mousse, Pumpernickel, Rhubarb, English Peas, and Pea Shoots on a Limoges plate
Chicken Liver Mousse, Pumpernickel, Rhubarb, English Peas, and Pea Shoots on a Limoges plate

The concept and design of Chicago’s Bohemian House are so fully realized that Chef Jimmy Pappadopoulos mirrors the boho-shabby-chic aesthetic in his plating. The interior is decked with cornflower blue paisley chairs, floral fabrics, gold-framed mirrors, rough wooden floors, and brick walls.

It’s ornate and rustic—just like Pappadopoulos’ plating of chicken liver mousse on pumpernickel. The dish is served on vintage Limoges with complementary garnishes of rhubarb jam, pea shoots, English peas, and mustard seeds. “I was really adamant on ensuring that our plateware fit with the concept,” he says. “It really helps tell the story and style of the cuisine,” he says. Papadopoulos’s mixes antique plates with a stock of Villeroy & Bosch.

His renditions of other Eastern European classics follow suit. Plates of spaetzle, charcuterie, and pierogi all take on the restaurant’s design vocabulary, borrowing from its colors, patterns, textures, nooks, and crannies.

Share on: