Alfred Portale Finally Explains His ‘Towering’ Food Presentations

By
Portale

"As a young chef, I was anxious to create my own style. Thirty years ago, food was flat on the plate, and I thought that's not how things are in nature. Varying heights on the plate became an important element of my style. Today we've moved away from towering presentations in favor of a more natural and relaxed style of plating." The Gotham Bar and Grill chef says the restaurant's famously stacked plate presentations were based on nature. Also, things aren't as towering these days. [Food Arts]