I finally tried a new way to plate fish after a dinner in Portland

I was at a small place called Le Pigeon last month and they served a halibut dish on a warm stone slab. The fish kept its heat for the whole meal, which was a big change from our cold ceramic plates. Now I'm looking for a good supplier for those slabs that won't break the bank. Has anyone found a good place to buy them in bulk?

3 comments

3 Comments

jade_grant9513d ago

Oh man, that warm stone slab idea is genius. Had the same thing happen with a steak at a place in Seattle, and it totally changed how I serve meat at home now. Been down the rabbit hole looking for those slabs myself. Found a restaurant supply website that sells soapstone ones in packs of six for a pretty decent price, way cheaper than the fancy kitchen stores. The trick is making sure they’re thick enough to hold heat without cracking.

karenm4913d ago

Warm plates are a game changer, unless you're like me and burn your fingers every single time. My husband calls our kitchen experiments "hazard pay dinners." Still, that stone slab idea from Portland sounds worth the risk.

wright.drew10d ago

Those soapstone slabs @jade_grant95 mentioned are great, but you gotta watch out for moisture. If the plate is wet when you heat it, the steam can cause a nasty crack. A quick towel dry before it goes in the oven saves you from a real mess.