Plate

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Raw mise en place: flour-dusted cutting board, fresh herbs on the stem, unpeeled citrus, hands mid-prep

Before — the raw work

Finished architectural plate: same ingredients transformed into a glistening dish under warm overhead light

After — the finished plate

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Open tonight · Seats filling

4.9 · 312 visits this month

Plate

Young chefs. Rotating menu. Less than your delivery app.

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Open-flame kitchen·Hand-rolled pasta·Menu changes weekly·House-made ricotta·Morning market sourced·No sommelier performance·Real dinner out·

the kitchen journal

Hands kneading bread dough on a floured surface

Process

The dough work

Hover

Torn sourdough bread with whipped honey and cultured butter on dark wood

Result

Torn bread & whipped honey

Same-day bake · $9

The idea

Recipe notebook

Charred stone fruit with burrata on a beautiful ceramic plate

The dish

Charred plum & burrata

Live menu

Feb 24 — Mar 2, 2026

This week's kitchen

Charred Plum & Burrata$16

House Ricotta Pappardelle$19

Lamb Shoulder Flatbread$21

See this week's menu

Hands rolling fresh pasta dough into sheets on a wooden table dusted with flour

From scratch

Every pasta,<br/>hand-rolled

House-made ricotta pappardelle with lemon ricotta, crispy capers, and chili oil in a ceramic bowl

House ricotta pappardelle

Lemon ricotta,<br/>chili oil, capers

$19 · changes weekly

100%

Open-flame cooking. No shortcuts.

3×

Menu rotates every week. Come back.

Morning<br/>market

We source before service, every day.

$19

Average main. Less than your delivery app.

Two young founders plating together in the kitchen, laughing during evening service

The founders

We left culinary school
because we couldn't wait.

Marcus Chen & Priya Nair opened Plate at 24. The menu changes every week because they get bored — and so do the regulars.

Chef sourcing fresh produce at a morning farmers market, selecting stone fruit and citrus

6am, every day

Sourced before
service starts

Open flame charring stone fruit on a cast iron grill, smoke rising

Fire does the work

Open-flame kitchen. No gas stoves.

"The menu never sits still and that's the whole point — Thursday regulars know something new is always coming."

— Jenna Park, eater since week one

Thursday's
almost full.

Walk-ins welcome when we have room. Book ahead if you actually want the lamb.

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Restaurant dining scene with warm candlelight and beautiful plated food

the booth is ready

The candle's already lit.
Come sit down.

Walk-ins when we have room. Book ahead if you want the lamb shoulder — it goes by 8pm.

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Opens on Resy · No fee to book

Plate

The candle's already lit.Come sit down.

The candle's already lit.
Come sit down.