Workshop Kitchen + Bar – Palm Springs, California
“Good restaurant design is about achieving equilibrium between the food, service and design – in effect telling a complete story.” ~ David Rockwell, American Architect Andy Rooney, the curmudgeonly commentator on television’s 60 Minutes didn’t like food that’s “too carefully arranged;” declaring “it makes me think that the chef is spending too much time arranging and not enough time cooking,” adding “If I wanted a picture I’d buy a painting.” Those of us who write about food not only notice, we enjoy eye-pleasing artful plating, especially when everything is where it should be for optimum harmony, balance and appearance. We like plate syzygy. The balance of color, texture and appearance gives us pause to reflect on how great everything looks before our taste buds…