There’s big enthusiasm for small plates on restaurant menus today. Rather than the usual order of edible events including appetizer, entree and dessert, guests are gravitating toward a more diverse dining experience with multiple tastes and textures presented in small helpings.
“It gives people equal opportunity to enjoy lots of flavors,” says executive chef Todd Richards of the Shed at Glenwood, where the menu lists 15 small plates.
There’s no need to decide between the fish and the meat. You could have it all by choosing a portion of tuna crudo with crispy onion and then moving on to the lamb meatballs with date chutney and mint. Why not add an order of smoked trout risotto balls with lemon aioli?
“Ordering a lot of small plates is how I like to eat out with my friends,” Richards says.
A table full of tastes is how I enjoyed lunch with friends at the Century House Tavern in Woodstock, where chef Richard Wilt arranges the menu into “small plates” and “mainstays.” My favorite was the flash-fried Gulf shrimp with sweet chili sauce and coleslaw, but the seared sea scallops with parsnip puree, braised greens and bacon truffle foam was the group’s pick for best dish.
Personal tasting menus
A cavalcade of petite courses is the ultimate dining experience for gourmets who put their taste buds in the capable hands of a talented chef.
At Modern Restaurant in Buckhead, chef Mark Alba offers five- to seven-course tasting menus. Or you can cherry-pick your own flow of food by ordering hot and cold appetizer selections such as a beef tenderloin tartare or a warm wild mushroom tartlet.
Seeking new flavors while not committing to an entree price tag is driving a lot of demand for small plate menus. “It’s more about the thrill ride,” says Gerry Klaskala, executive chef owner of Aria in Buckhead. “It’s taking your taste buds on a roller coaster ride in a culinary amusement park.”
Planning plates
Enjoying smaller portions can help you avoid overeating at restaurants, but just because the lobster mac ‘n’ cheese comes in a small ramekin doesn’t mean you can eat the whole thing without downing close to 500 calories.
Atlanta dietitian Marisa Moore, spokeswoman for the Academy of Nutrition and Dietetics, suggests choosing a variety of foods. “The good news is that there are often a number of vegetable dishes available from hardy greens and roasted vegetables to simple salads,” she says.
Dietitian Lanier Dabruzzi, with the Southeast United Dairy Industry Association, says, “I suggest ordering a lean meat such as tandoori chicken skewers or seared tuna paired with a vegetable. Use small plates to your advantage. You can take a culinary journey to multiple countries all in one sitting!”
And if sharing a selection of dishes leads to more conversation and allows you to linger longer over dinner, that’s a healthy habit, too.
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