Toronto’s Cava Restaurant’s menu of seasonally inspired, artfully presented small plates is a playful interpretation of traditional Iberian tapas. Choices range from warm marinated olives and oysters on the half shell, to chipotle-caramel popcorn and roasted Brussels sprouts with black garlic. Antipasti In traditional Italian dining, hot or cold antipasti serve as the beginning of a meal. Antipasti staples include cheeses, cured meats, smoked fish and marinated veggies. More recently, some restaurants have started positioning antipasti closer to Spanish tapas, where guests can share a number of small plates with companions or assemble their own meal with several dishes. At Vancouver’s CinCin Ristorante + Bar, part of the Top Table Group, diners can choose from contemporary, chef-driven antipasti on the Primi menu. Small plates include wood-grilled squid filled with chorizo and agrodolce pepper sauce; buffalo mozzarella with marinated beet root, elderflower and pine nuts; and cured meats and gourmet cheeses. Small plates prepared with local, sustainable and seasonal ingredients are the focus at Local Kitchen & Wine Bar in Toronto. The restaurant’s piattini (small plates) rotate often and are complemented by a wine list highlighting local varietals. Piattini include house-cured anchovies, salumi platter, and steak tartare served with crispy pig cheeks and quail egg. Mezes Mezes are small dishes common in Greek, Turkish and other Mediterranean and Middle Eastern cuisines. The word “meze” has roots in a Persian term for “taste” and “snack.” These small plates are frequently served as hors d’oeuvres, starters or sides for lunch or dinner, but can be enjoyed for breakfast as well. In Greek dining, it is commonplace to sample a selection of mezes for a complete meal at lunch or dinner. A spirit such as ouzo is often close at hand. Greek mezes include dolmades, small stuffed bites that generally consist of grape leaves filled with a lamb mixture, and shrimp saganaki, shrimp sautéed with ouzo, tomato, feta and parsley. Mezes restaurant in Toronto’s Greektown specializes in the kinds of authentic dishes made in Greek homes. The restaurant devotes a substantial portion of its menu to Greek mezes. A sampling includes Greek dips served with pita; saganaki flambéed tableside; slow-baked giant lima beans in tomato sauce; and fried eggplant with kefalograviera cheese. The mezes are available à la carte or as part of a platter. Similar to Greek mezes, Turkish mezes showcase vibrant Mediterranean flavours and fresh, simple ingredients. Well-known preparations include dolmades, baba ghanoush, pickled red cabbage and zucchini fritters. At Café Istanbul: Kebap & Meze House in Halifax, a house sampler platter is the best way to enjoy the wide assortment of Turkish mezes. Café Istanbul is known for its healthful preparations and local and natural ingredients. The restaurant’s mezes include eggplant sautéed in tomato sauce; roasted and puréed red pepper with grated feta; halloumi (grilled Turkish goat cheese); and spinach borek, a baked phyllo pastry filled with spinach, onion and feta. Zakuski In Russian cuisine, zakuski are small bites similar to hors d’ouevres, usually served as an assortment and sometimes as a progression. Conventional zakuski include anchovies, seared salmon, blini, caviar, cheeses, and pastries filled with meat or fish. Because zakuski were originally created to pair well with Russia’s national spirit, restaurants usually serve these rich and flavourful small bites with cold vodka. Zakuski and vodka go hand in hand at Rasputin Vodka Bar in Toronto. The establishment serves zakuski by the platter along with a lengthy list of vodkas for pairing. Zakuski platters include caviar with blini; smoked fish platter with rye bread and cream cheese; and a meat platter with cold cuts, duck prosciutto, cheese and rye bread. Rasputin has also offered a vodka-testing course that includes three shots of vodka served with rye bread and pickles. Dim Sum Cantonese for “heart’s delight,” dim sum is China’s contribution to the world of small plates. Dim sum includes a wide and varied selection of petite dishes like fried dumplings, steamed buns, beef tendons and pot stickers, with enough options to suit the palates of picky and adventurous eaters alike. In the dim sum style of dining, guests choose their small plates one at a time, often from serving carts that pass through the dining area. Dim sum can be enjoyed at any time of day and is popular with groups looking to explore China’s culinary heritage. Bao Bei in Vancouver’s Chinatown offers a menu of familiar and inventive takes on dim sum. The menu breaks down into “Schnacks,” “Petits Plats Chinois” (small Chinese dishes), “Petits Cadeux” (small gifts), as well as veggies, sides and desserts. Snacks include seasonal Chinese pickles and eggplant marinated in soy, garlic and ginger. Small plates range from braised beef tendons, beef tartare and octopus salad, to steamed pork belly buns, scallops in black-bean sauce and sticky rice cakes. The small gifts section features steamed prawn dumplings and duck and mushroom won tons. Zensai Zensai are small Japanese appetizers or snacks served prior to a meal or during social occasions. These bite-sized snacks and small plates, often enjoyed with a cold beer or hot sake, include edamame, steamed shellfish, fried shrimp, tofu preparations and rice crackers. More elaborate zensai can include Japanese pot stickers (gyoza), grilled marinated chicken skewers (yakitori), and tempura-fried veggies and seafood served with dipping sauces. Japanese-Italian fusion is the hallmark of Bistro Sakana in Vancouver. The restaurant’s “tapas” menu offers a variety of creative small plates with a Japanese twist. Among the signature offerings are yam tempura fries drizzled with a soya reduction and served with housemade hollandaise; tuna and avocado crêpe with wasabi mayonnaise and sweet-and-spicy sauce; spicy scallop kabobs with zucchini and spicy sauce; and Japanese duck à l’orange with braised duck breast on orange sections topped with orange miso sauce and delicate potato frites. The factors fueling the small plates trend are not expected to subside anytime soon. Today’s consumers—especially younger diners—continue seeking out new ethnic cuisines to sample. At the same time, consumers remain value driven and will appreciate the lower price points on small plates menus. Looking ahead, opportunities abound with Italian and Greek small plates. Zakuski are trending up as well. And with the growing popularity of Asian-fusion, creative takes on dim sum and zensai could be a great way for casual-dining and other full-service chains to bring exciting new flavours and presentations to their guests. Aaron Jourden is an editor for Technomic Inc., a Chicago-based foodservice research and consulting firm. Technomic provides clients with the facts, insights and consulting support they need to enhance their business strategies, decisions and results. The company’s services include publications and digital products as well as proprietary studies and ongoing research on all aspects of the food industry. Visit technomic.com for more information. See also: | 
