Whether they’re small plates, bites, snacks, starters or sides to share, there’s healthy enthusiasm for dishes designed for do-it-yourself dining. Diners looking for lighter options are thrilled to savor smaller portions.
“I do love the ‘small-plates’ section because then I can get two of them,” said Atlanta native and novelist Patti Callahan Henry, who walks daily for fitness and to unscramble plot lines.
Registered dietitian Toby Amidor likes the trend toward tinier, too. “I always feel frustrated with places that don’t offer small, tasty food,” Amidor said, “so this is the perfect answer for me!”
Not having to commit to one entree for dinner appeals to foodies in search of a variety of flavor experiences. Patricia Tinsley, an Atlanta marketing professional, likes the small- plate offerings at The Spence. “I never order entrees there,” Tinsley said, “so there’s more to linger over and make (wine) pairings with.”
Small wonders
Little servings don’t necessarily mean less work for the chef. The dim-sum style of service at Gun Show stars a parade of chef Kevin Gillespie’s impressive small-scale creations, including smoked pork belly with corn bread and marinated butter beans, and North Carolina trout with corn mousseline and shrimp salad. The good thing is you don’t have to decide which to have; you can order both and keep going.
Atlanta lifestyle author Kimberly Kennedy said: “I’m a fan of variety over the predictable meat and three. Each small dish is like art to be appreciated on its own merits.”
Millennials morph the menu
So what’s driving the trend away from the trio of appetizer, entree and dessert? Marketing experts say it’s the desire to lure in the millennial generation of 18- to 34-year-olds with a high propensity for dining out. “If someone orders their own entree, it’s awkward to ask ‘Can I have a bite of your steak?’ ” said 22-year-old Katie Chapman (my daughter). “We eat out as a way to socialize and have conversation, and ordering a bunch of small plates opens up the table for sharing.”
Nina Hemphill Reeder, the lifestyle editor for Upscale Magazine, said she likes the freedom of a grazing-style menu. “Friends can come late and leave early and eat without throwing off the balance of a multicourse sit-down meal,” she said.
The report also notes that millennials favor fitness and understand more about healthy foods and ingredients than their parents or grandparents. Bring on the quinoa, kale and hummus.
But, please note the lobster mac ’n’ cheese in a small ramekin is often a splurge of more than 500 calories. Atlanta dietitian Marisa Moore, a spokeswoman for the Academy of Nutrition and Dietetics, says pick a variety to balance your meal. “The good news,” Moore said, “is that there are often a number of vegetable dishes available from hardy greens and roasted vegetables to simple salads.”
And good luck figuring out how to split the bill.
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