Plated delivers the origin story of a dish as told by a restaurant’s chefs and/or owners. Today’s plate is a decidedly non-vegetarian Rabbit, Foie Gras, and Bacon Terrine off the Chef’s Tasting Menu at Le Cirque. The menu honors the famed restaurant’s 1974 grand opening (perhaps you’ve seen the recent documentary); Craig Hopson joined Le Cirque as executive chef last November. This dish is one of six that Hopson cooked for the Maccioni family, and one that ultimately got him the job. more ›

Click on the images for details on the other dishes, which are each $10 or less. more ›

This is Plated, a feature that delivers the origin story of a dish as told by the people in the kitchen. Today’s plate comes from Resto’s executive chef, Bobby Hellen. more ›

Plated delivers the origin story of a dish as told by a restaurant’s chefs or owners. Today’s plate is a hamburger off the bar menu at Smith’s, made by the NY chef equivalent of Mickey Rourke, Doug Psaltis. more ›

Sebastiaan Zijp, chef, Bar Blanc: "I was born in South Africa and lived in West Africa until I was about 8, but my parents—my whole family actually—is Dutch. So this dessert is based on a traditional Dutch dessert called Oliebollen, which we usually eat around the New Year. It translates to "balls of oil"—it's deep-fried dough made with fresh yeast, cream, and lemon zest. In Holland you get it sometimes with currants, and there are lots of variations. I remember going to "oliebollen feestjes" parties where all you do is sit around the fryer. more ›

Plated delivers the origin story of a restaurant dish as told by an establishment’s chefs and owners. Today's plate is from Baoguette, the Gramercy-area bánh mì destination owned by chef Michael Huynh and wife Thao Nguyen. more ›

Plated delivers the origin story of a dish as told by a restaurant’s owners and chefs. Today’s featured plate is a sort of nose-to-tail meets Applebee’s kind of affair from the speakeasy-style Employees Only. more ›

Plated delivers the origin story of a dish, as told by an establishment’s chefs and owners. Today's plate is from Get Fresh Table and Market in Park Slope. more ›

more ›

Plated is a new feature that delivers the origin story of a dish, as told by an establishment’s chefs and owners. Maybe even once in a while by its dishwashers. more ›

This is Plated, a new feature that delivers the origin story of a dish as told by a restaurant’s owners, chefs, and even once in a while, its dishwashers. Our first plate comes from recently opened 10 Downing. more ›