Plates that do not meet Kevin's approval do not go out. A spatter of sauce, a stray piece of parsley on the rim: clean it up before sending it to the diner. He knows we eat with our eyes first, and a sloppy presentation is not going to be an appetizing one. This summer I think the crabcake plates look snappier than ever, with that sprinkle of green and orange as the final garnish. Carrot and chives are carefully chopped and blended together - a rather tedious job, I would think - to make the colorful confetti. It is another of those "little" things, another small detail, that our guests seem to appreciate about BT. It is certainly a time consuming chore for the cooks, but the look it gives is worth the effort.
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