I am in New York State. Lockdowns/quarantines/business closures/social distancing/mask wearing are all still in full effect. Many restaurants have closed permanently and others are struggling to get by with take out only or take out with limited seating. No one is sure when this will all end so everyone is simply trying to last until it's over.
As for techniques, I think the ones like foams, spherification etc. are always useful if used simply and in unexpected ways. They have now become part of the arsenal of techniques we all have and like other techniques are not to be over done but used thoughtfully when appropriate.
When doing simple dishes, much can be done by taking great care with handling the ingredients at every stage in producing the dish.
For example, In one of Gordon Ramseys videos he points out to a novice that the novice left the outside of the soufflé cup dirty with streaks of raw soufflé batter. Not as noticeable when raw but when the soufflé is cooked, the sloppy outside becomes baked as well and then is very noticeable. The same soufflé in a very clean container is a thing of beauty.
Chef Alfred Portale of the Gotham Bar and Grill in NYC served a bowl of gazpacho. While the flavor of the soup was fine, he made it very elegant by peeling cherry or grape tomatoes, stored for service in olive oil. They went in the middle of the bowl. Supported by the tomatoes just above the soup was a long bias cut crouton, one half covered in tapenade, the other in celery pearls made by spherification. So the gazpacho was mostly traditional with a clever surprise using modern techniques but not overwhelming the presentation.
A member of ChefTalk has a video using won ton egg wrappers for making lasagna which enables making individual portions much easier and depending on your presentation style much more elegant.
Parmesan crisps are easily made and can be used to garnish just about any pasta dish.
Alain Ducasse liked presenting a dish with the same ingredient cooked three ways. A dish might have a puree of X, Fried X and a slice of raw X along with the other ingredients.
Deconstructions of dishes were popular for awhile. In some instances it was a great idea and made for a great presentation. If done badly, it could look pretty stupid. Still a valid tool in any chefs arsenal depending on the dish.
Using stencils when putting powders on a dish is an interesting option. Doesn't have to be limited to powdered sugar and desserts. If you make fresh vegetable powders or grated/powdered cheese, a stencil might provide a fresh look for one of your dishes.
I don't know how much access you have to the cookbooks of the world's great chefs but I prefer the ones with bright color photos so I can see what the chef envisions his dish should look like. Study the techniques used in those presentations. Youtube has scores of videos about techniques and presentations. Some by chefs, some by very clever home cooks. Masterchef Professional with Marcus Waring is a good look at what 3 star Michelin places concern themselves with.
Whatever techniques and presentation styles you mimic, remember that the general public doesn't have the same knowledge or awareness that you do. They don't necessarily know (or care) that a technique was popular during a specific time period or that other chef's may think the technique or style is "dated". So don't dismiss an idea simply for that reason alone. You may find a particular technique or presentation idea is appropriate for a specific dish on your menu. Mix and match the ideas you discover according to your time, place and customers. Many different ideas incorporated across the entirety of you menu will prevent your place from being classified by any time period or style. If it works, it works.
Mostly you should remember that every detail of a dish is important and should be given careful consideration. Above all else, remember Chef Ross's advice. First and foremost are Flavor and appropriate food combinations. Taste your food as you cook and make sure the dish stands on it's own. The fanciest presentation in the world won't save a dish that tastes bad.
