Stacked marrow and steak at Alexander’s.
Photo: Liz Hafalia/Chron
Looking at some reader mail today, Mr. Bauer finds that he agrees with one reader’s point that chefs need to stop piling components on top of each other on the plate, like the marrow bone and steak construction pictured at left, from Alexander’s Steakhouse, which he compares to Stone Henge. But he’s grateful that the stacked plate trend is “much less prevalent today than it was a few years back.” [Between Meals/Scoop]
