repost I didn’t clear everything from the body text on the last post and it was killing my ocd
by zwitty-11
33 Comments
GardenKeep
Meat looks great. Rosemary looks like a lazy afterthought.
Fun-Future-7908
Meat does look great! It looks like Edward Scissorhands expos and sharpens his blades on your pass haha
spenghali
r/WeWantPlates
jorateyvr
Completely ruined by the unnecessary Rosemary garnish
Jaykub55
People need to stop with the giant rosemary sprigs
shackbleep
I went to your mom’s soft opening last night.
Looks good!
No_Internal9345
Boards looks messy, especially the second one. Re-plate or at least wipe the board.
It is killing *my* ocd.
ChefAsstastic
Pointless rosemary.
Best_Market4204
r/WeWantPlates
So what happens when the juice starts to run?
FraterMirror
Cuts look rando and way too thick for that serving style. Like a bird that hit a propeller, vs nice organized consistent slices showing the quality, cut, and color of the meat.
makingkevinbacon
This soft opening made me hard.
Jokes aside, not trying to ride the rosemary hate train but it feels off. What if you did a small piece, laid across instead of sticking up? Then some of the residual heat might bring in some more rosemary flavour?
Direct-Chef-9428
No. Rosemary.
emale27
86 the rosemary garnish.
Only edible garnish should be on a finished plate.
Fmartins84
Look good, less rosemary maybe thinner pieces. IMO
turkeeeeyyyyyy
Looks dumb
Beautiful_Staff_7958
Get that rosemary the fuck out of here
guiltycitizen
The garnish from 30 years ago
hollywoodmelty
Just make rosemary salt and be done stupid garnish if it’s not adding to the dish it’s just taking away from the lovely steaks
Ebb_Business
No inedible garnish. If you really want to use a rosemary sprig, fry it first. The petals of fried rosemary are deliciously nutty and lack the overt piney punch of fresh.
My recommendation is to skip both and just go for a durable micro like sunflower if you need a pop of green.
ThatSlutNancyBranson
Please dont waste the rosemary, put a quick fry on it and sprinkle fried rosemary on.
whole_farted
86 the rosemary and use a plate.
DrTeufelskerl
I too add a tree to my meat and call it a soft open.
Professional-Bus5473
Love the steak hate the rosemary
cummradenut
use a plate
WereAllGonnaDiet
Steak looks perfectly cooked but fuck that rosemary sprig and fuck those boards.
Shermin-88
Torch a compound butter on there instead of the rosemary.
profanityridden_01
Look I get the idea of a soft opening.. but maybe y’all should have waited to get plates first..
sucobe
This looks like shit. You’ve taken a beautiful piece of meat and threw it on pieces of wood and added a tree.
9gagsuckz
Rosemary is gonna get tossed to the side of the plate once it hits the table. If you are absolutely set on having a rosemary garnish I would simply lay it across the top.
Bouq_
Great sear and cook on the meat, chef.
Serve your food on a platter where the juices won’t flow everywhere and cut your meat like the thinnest slice of the steak in front and you’ll have a full house each night
ZAPPHAUSEN
Oh my God enough with the wooden boards
harold_fatback
How are yall not officially open, and you’ve already scratched your tables up like that?
njh219
The meat is unevenly cut. Definitely not something I would want to see.
33 Comments
Meat looks great. Rosemary looks like a lazy afterthought.
Meat does look great! It looks like Edward Scissorhands expos and sharpens his blades on your pass haha
r/WeWantPlates
Completely ruined by the unnecessary Rosemary garnish
People need to stop with the giant rosemary sprigs
I went to your mom’s soft opening last night.
Looks good!
Boards looks messy, especially the second one. Re-plate or at least wipe the board.
It is killing *my* ocd.
Pointless rosemary.
r/WeWantPlates
So what happens when the juice starts to run?
Cuts look rando and way too thick for that serving style. Like a bird that hit a propeller, vs nice organized consistent slices showing the quality, cut, and color of the meat.
This soft opening made me hard.
Jokes aside, not trying to ride the rosemary hate train but it feels off. What if you did a small piece, laid across instead of sticking up? Then some of the residual heat might bring in some more rosemary flavour?
No. Rosemary.
86 the rosemary garnish.
Only edible garnish should be on a finished plate.
Look good, less rosemary maybe thinner pieces. IMO
Looks dumb
Get that rosemary the fuck out of here
The garnish from 30 years ago
Just make rosemary salt and be done stupid garnish if it’s not adding to the dish it’s just taking away from the lovely steaks
No inedible garnish. If you really want to use a rosemary sprig, fry it first. The petals of fried rosemary are deliciously nutty and lack the overt piney punch of fresh.
My recommendation is to skip both and just go for a durable micro like sunflower if you need a pop of green.
Please dont waste the rosemary, put a quick fry on it and sprinkle fried rosemary on.
86 the rosemary and use a plate.
I too add a tree to my meat and call it a soft open.
Love the steak hate the rosemary
use a plate
Steak looks perfectly cooked but fuck that rosemary sprig and fuck those boards.
Torch a compound butter on there instead of the rosemary.
Look I get the idea of a soft opening.. but maybe y’all should have waited to get plates first..
This looks like shit. You’ve taken a beautiful piece of meat and threw it on pieces of wood and added a tree.
Rosemary is gonna get tossed to the side of the plate once it hits the table. If you are absolutely set on having a rosemary garnish I would simply lay it across the top.
Great sear and cook on the meat, chef.
Serve your food on a platter where the juices won’t flow everywhere and cut your meat like the thinnest slice of the steak in front and you’ll have a full house each night
Oh my God enough with the wooden boards
How are yall not officially open, and you’ve already scratched your tables up like that?
The meat is unevenly cut. Definitely not something I would want to see.