The concept of ordering a bunch of appetizers to make a meal has given way to the trend of small plates. Like tapas, antipasto and smorgasbord, small plates offer diners the opportunity to try a wider array of flavors, and to try dishes they’d never order full size. Don’t want a massive serving of French onion soup dumplings? Order the small plate at the Stanton Social, and you’ll get one, or two, perfect bites to satisfy your craving!
New York City is full of restaurants touting small plates in all culinary genres. On my not to be missed list are the steamed pork buns at David Chang’s Momofuku, the tomato soup dumplings at Chris Santos’ Beauty & Essex, the fried oysters on deviled eggs at Cata, the sheep’s milk ricotta gnudi at April Bloomfield’s The Spotted Pig, and the mini chicken and waffles at Chris Santos’ Stanton Social. This list barely cracks the surface, but serves as a good starting point to get your feet wet with this trend.
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