Food trends always come in waves. Someone comes out with a concept and if it works, imitation is the finest form of flattery. This year we’ve seen an explosion in small plates. More restaurants, not just Mediterranean-styled menus or those that emphasize tapas, have jumped on the small plate bandwagon. Numerous chains have changed their appetizer menu to a downsized approach of small plates. Sharing is comforting and with the economic news still in turmoil, such a strategy warms the heart of more diners and makes going out affordable.
Molecular gastronomic chefs have long favored the single bite approach to dining. Even as more restaurant prognosticators call molecular dining dead at the beginning of the new decade, more chefs believe they can play in the performance arena. A little puff of foam and a chef moves into this domain. It’s not that easy, but every restaurateur looks for ways to keep the diners coming.
Many of the true performance creators are masters of their universe of small plates which they believe is a filling and exciting main event. Their small plates become main courses as so much of what they serve in these 9-12 course laden menus are single bites. Incredible bites of flavors that burst open as the item explodes in your mouth. This is not fine dining for everyone. Too many regard it as a too-cute approach that comes with a too-high price tag.
There are small plates and then there are small plates: Some with a hefty price tag that accompanies the workings of a kitchen master. Others in a more reasonable space, once called the appetizer section of a menu, are in place for the air of overall conviviality. They are the more affordable experiences that have trickled down into mainstream dining. Even grocers, with their preponderance of olive and hummus bars, have figured out they can take advantage of this trend.
Small plates emit an air of conviviality and a true sense of hospitality as dining has become an interactive game of taste and smile as we applaud its creative nature.
Let’s share.
