Had to decide on a new plating style for our spring menu in Portland

We were updating the menu at the bistro and I got stuck between two ideas for the halibut dish. One was a classic, clean look with the fish centered on a white plate, sauce underneath, veggies stacked neatly. The other was more rustic, serving it family-style on a big wooden board with the sides all mixed in. I went with the rustic board because it fit our place better. We tried it for a week and the feedback was mixed. Some tables loved the shareable feel, but a few regulars said it looked messy and made the fish skin get soggy faster. I'm thinking of switching back to the clean plate for that dish but keeping the board for our roasted chicken. Has anyone else had a plating idea that diners just didn't connect with?

3 comments

3 Comments

the_jennifer1mo ago

We had the same soggy skin issue with a branzino on a slate board. Listen to the regulars about the texture, they're always right. The chicken is a great compromise for that rustic look.

tarabell1mo ago

Wait, you guys are putting whole fish on slate boards now? That sounds like a total nightmare to clean. The skin is gonna stick and tear every single time. Chicken makes way more sense, at least it won't fall apart into a million tiny bones on a rough surface.

william_harris1mo ago

Branzino on slate? That's a crime.