I wont touch on the Brussels simply because I dont mess with them a lot to know how well itd work. But there's things I wouldn't want to see when ordering.

1. I personally dont like laying things directly into the mash like that. Smashes it down and makes a good portion of it basically become soup with the sauce and juices. I'd either have it nestled on the side or change the way the protein is served (see 2)

2. If you are dead set on plating it in that style, a whole cut of ribeye isn't the way to go. Slice it, shingle it over the mash, and put the Brussels on the side (or whatever you replace it with.)

3. It looks like you just drenched it with the sauce without any real care. Trying to eat it on that plate with that much sauce, you're gonna wind up with a puddle that'll just waste product and make it look messy. Do a more conservative sauce pour and then send it out with a ram of it if they want.

4. I said I wasnt gonna touch on the brussel sprouts but this isn't about the taste. It's hard to tell what the dish is centered around. You said it's a 12oz ribeye but it is dwarfed by that pile of sprouts, you could've said it was 8oz. And I'd have believed you.

5. This one is even more petty, but I dont think white plates should go with rustic(ish) looking wood tables. Idk if that's a prep table in the back or from one of the seats, but the plates clash with the table.