"I'm wondering about the phenom and success of the small-plates concept," wrote a reader in restaurant critic Todd Kliman's chat today. "It's a trend that outlived what I had anticipated." Kliman, who says he loves the small-plates way of eating, suggests that it's a "move away from traditional Western-style dining . . . the idea that a plate must consist of a protein and starch and perhaps a vegetable to round things out." He agrees with the reader that the bill at small-plates restaurants ends up being higher than you might expect with low-ticket items—"deceptively not-cheap," as Kliman says. What do you think of small plates? Are you happy that the trend isn't dying? Or would you rather see them go the way of the appletini?
Let us know in the comments.
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