“Salmon ‘n Asparagus” Credit: Photo via Patrick Tramontana on Instagram

Brace yourselves, food enthusiasts and art lovers. Chef Patrick Tramontana, executive chef at Antonio’s La Fiamma in Maitland, has your number.

Since Food Arts magazine closed in 2014, appetizer-arrangers have been hard-pressed to find a place that pays attention to plating as an art. Tramontana’s Insta should help your hankering, though.

The feed (@chefpatricktramontana) is all gorgeous, natural-light images of his plating designs, and damn, they’re gorgeous. Like, don’t-wanna-eat-it-‘cuz-too-pretty gorgeous.

You’d be missing out not to dig in, though, because Tramontana consistently puts out plates in the upstairs restaurants that aren’t just well-composed and vibrant, they’re good eating.

Here are some of our favorites:

“Homage to a classic, salmon and sorrel.” Credit: Photo via Patrick Tramontana on Instagram
Irish Peat-Smoked Scallops, blood-orange and Laphroaig vinaigrette, blood orange pickled ginger, chives. Credit: Photo via Patrick Tramontana on Instagram
Seared wahoo, pine nuts, tomato, smoked paprika Credit: Photo via Patrick Tramontana on Instagram
Mussels, fermented cucumber creme fraiche, plantains, watercress, Calabrese chili oil Credit: Photo via Patrick Tramontana on Instagram

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This article appears in Apr 5-11, 2017.