Some thoughts on market plates…

I have a real problem with market (veggie) plates.  Throwing together on one plate all the side dishes that were specifically designed to go with meats is not what I call good restauranteering.  The practice treats vegetarians as afterthoughts.  I mean come on, a chef can’t come up with even one veggie main?  I almost never order a market plate.  But there are always exceptions to the rule.  There is one restaurant in LA that I always order the veggie plate.  It may seem odd to order vegetarian at Cut in Beverly Hills, however the choices are amazing.  Recently I created my own plate out of english and snap peas with morels and young garlic, creamed spinach with organic egg, decadent and luscious cavatappi mac and cheese with Quebec cheddar, and chanterelle mushrooms.  I love experimenting and playing with the various favors.  The food is always sublime, the service as near perfect as you can get, and the wonderful atmosphere created by the giant photos of famous people cooly staring down at the patrons as real flesh-and-blood stars stare back.  (Last time, I sat next to Andie MacDowell.)  It a magic formula for a perfect Saturday night out.  



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