I finally tried that new tasting menu place in Portland, and their plating style threw me off
I went to 'Aster' last week, and every dish came on these big, flat stones or pieces of wood. It looked cool, but I mean, the food was cold by the time I got halfway through the plate. The scallop crudo was amazing, but it was basically room temp after 3 minutes on that cold slate. On one hand, I get it, the look is part of the experience. On the other, idk, maybe it's just me, but I feel like the food's temp and texture should come first. Has anyone else dealt with a place that puts style way over function like that?