Food presentation ideas

In Chicago, Tru serves progressive French fare. Chef Anthony Martin selects caviar and roe from around the globe and serves it on a large coral replica. Abalone shells nestled into the coral's branches each hold a different type of caviar and can be removed and passed around the table.

At Restaurant R'Evolution in New Orleans, chefs Rick Tamonto and John Folse have a very different style of caviar service. Their whitefish roe, salmon roe, wasabi tobiko, and black caviar are served with traditional accompaniments on a small glass staircase.

At the Chicago restaurant Baume & Brix, octopus is grilled and served "Fun Dip-style." This means that it's laid out in a small bowl with a strip of olive oil on the side. Guests are instructed to dip the octopus into the oil, then dunk it into Peruvian yellow chili powder, coconut powder, or smoked-paprika-tomato powder.

At the Topanga Canyon restaurant, chef Bradley Miller focuses on locally sourced ingredients. His smoked yellowtail spread, made with radish, red onion, and smoked sea salt, is served in an oval tin reminiscent of a sardine container. The dish is served with grilled French bread and individual Tabasco pipettes.

At L20, a fine-dining seafood restaurant in Chicago, chef Matthew Kirkley fills small balls of melon with proteins such as tuna tartare or foie gras. He presents them to guests on a flowering-branch platter at the beginning of a meal.

L20's mussel tart is presented on a bed of seashells.

At Dallas restaurant FT33, chef Matt McCallister serves pork with butternut squash, red Russian kale, and almonds. He serves the dish on a hand-crafted platter created by local designer Richard Wincorn. The platter, designed expressly for the restaurant, is intended to look like the cross section of a tree.

Desserts at Tru include a vanilla parfait that's served with a surprising monkey sculpture.

Chicago's Paramount Events serves the Great Pumpkin cocktail at fall events. The drink contains bourbon, pumpkin ale, spiced syrup, pureed pumpkin, an egg white, and grated nutmeg.