Dishes that are small in size but big in flavor are among the trendiest today. Whether you call them appetizers, tapas, small plates, dim sum or snacks, they promise the guest a varied tasting experience for a moderate tab and the operator a boost in traffic and profit.
Examples range from familiar finger foods like onion rings, sliders and chicken wings to chef-driven creations based on ethnic vehicles like sates, spring rolls, and empanadas. Operators often find inspiration in Asian and Latino cuisines for the finishing sauces and glazes they apply to such items and the dressings, condiments and dips they serve on the side, whether they are made from scratch or labor-saving prepared products. An example of the latter is Frank’s RedHot Sweet Chili Sauce, versatile and flavorful for creating signature dips, dressings, marinades and glazes.
It is a truism that as the items get smaller, the flavors get livelier.
“People are sharing the plate, and there may be only three or four bites, so you have to really pack in the flavor,” said Heather Terhune, executive chef of Sable Kitchen & Bar, a Kimpton restaurant in Chicago.
An example is Sable’s Rock Shrimp Corn Fritters with Chili Dipping Sauce. Terhune likened them to hushpuppies, or Southern corn fritters, studded with shrimp and served with a sweet-and-spicy sauce made with rice wine vinegar, garlic, lemongrass, ginger, cilantro and sugar.
“For a dipping sauce, I love the idea of something that is sweet and spicy,” said Terhune. “The twist is taking a sauce that is Asian and pairing it with an item that is very American.”
The quest for flavor is supported by consumer research. The 2009 Flavor Consumer Trend Report by the Chicago-based foodservice industry consultant Technomic noted that 42 percent of consumers are more likely to visit restaurants that offer new or unique flavors. In addition, Technomic’s 2009 Appetizer Consumer Trend Report reported that 55 percent of consumers indicate they enjoy being offered an array of dipping sauces and condiments when dining out. In fact, 69 percent prefer at least two dipping sauces with chicken wings.
At WP24, Wolfgang Puck’s modern Chinese restaurant in Los Angeles, chef de cuisine Sara Johannes said that she finds Asian cuisines particularly well suited to small-plates dining. “You have lots of big, bold flavors off the bat, like big soy, big chilies and miso,” said Johannes.
Even newcomers to Asian dining will dabble in a dish with a formidable title like Crispy Spicy Chili Squid with Thai Red Curry Dressing, served in shareable bites at WP24. “It is very easy to experiment with something like this and still keep within your comfort zone,” Johannes said.
Another witness to the flavor craving is executive chef Gregory Gourdet of Departure, a modern Asian restaurant in Portland, Ore.
“People just want to be wowed,” said Gourdet. “They know a lot more about food these days, so they expect more creativity from chefs and that translates to flavors as well.”
The Departure menu is built for sharing, Gourdet said, with ample choices in sushi, dim sum and kushiyaki, Japanese-style skewers. One of the popular sushi offerings is the Maguro Karai Roll, featuring big-eye tuna drizzled with a sweet-and-spicy sauce. He described the sauce as “basically honey with yuzu, the citrus, and some togarashi spice, so it is a little crunchy and a little spicy and it has a touch of butter just for roundness.”
At Co Co. Sala, a chocolate lounge and boutique in Washington, D.C., executive chef Santosh Tiptur explores unusual flavor tangents with combinations of chilies, chocolate, coffee and spices in his small bites and desserts.
Among his savory signatures are Creole Crabcake with Chipotle Chocolate Tomato Glaze, Beef Slider Trio with Co Co. Mole Sauce and Shrimp Mac and Cheese with garlic shrimp and jalapenos.
“I grew up eating flavorful food, so everything I do has to stand out,” said the India-born Tiptur. “The food is served in small portions, but it is powerful and rich with flavor. You may think it is small, but after you eat it, it is filling.”
