Desserts on the Half Plate

By Caroline Hatchett | Will Blunt

By

Caroline Hatchett
Will Blunt
Chocolate Mousse, Blueberry, Olive Oil Cake, Cocoa Crumble, Cinnamon-Almond Cremeux, and Blueberry Sorbet
Chocolate Mousse, Blueberry, Olive Oil Cake, Cocoa Crumble, Cinnamon-Almond Cremeux, and Blueberry Sorbet

As plating trends go, this one may be the most practical. Brad Henley, a cook at Phillip Lopez’s Square Root in New Orleans, made 16 hand-thrown plates for dinner service—just enough to cover one course of the restaurant’s tasting menu format. As ceramic plates are wont, one broke. Since Lopez and Pastry Chef Blake Abene course the meal for the whole dining counter at once, this essentially rendered the plates useless. That is, until Henley sawed the plates in half and doubled the restaurant’s inventory. 

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