Avelina in Denver has a rotating selection of charcuterie, cheese and assorted accompaniments for bar guests to share.

Deviled eggs are topped with crispy local country ham at Old Stone Inn & Tavern in Simpsonville, Ky.

Local grits and country ham are rolled together, fried and served with green goddess dressing at Old Stone Inn & Tavern in Simpsonville, Ky.

For a shareable southern duo, pork rinds are paired with bacon-pecan pimento cheese by David Danielson, chef and owner of Old Stone Inn & Tavern in Simpsonville, Ky.

The goat cheese spread and pickled pearl onion that accompany the ham on this board at Old Stone Inn & Tavern in Simpsonville, Ky., allow guests to mix and match and talk about what combinations they like best.

Firebirds Wood Fired Grill uses trim from its prime rib entrée to make Philly cheesesteak egg rolls.

Baked brie is topped with pepper jelly by Josh Thomsen, executive chef of Rick Erwin’s Eastside in Greenville, S.C., who serves it with toasted baguette.

Cod fritters at Rick Erwin’s Eastside in Greenville, S.C., are salt cod and potato — classic French brandade — rolled into balls, breaded, fried and served in the wooden boxes the fish is delivered in.

Local bison is used by chef Josh Thomsen to make the meatballs at Rick Erwin’s Eastside in Greenville, S.C. which are cooked in a cast-iron skillet in tomato-basil sauce.

Pretzel bites at Rick Erwin’s Eastside in Greenville, S.C., are coated in the same spice blend as everything bagels, and served with scallion cream cheese.

The eye appeal of Rosa Mexicano’s sharable Three Feet of Tacos adds to its popularity.

The Tlayuda at Rosa Mexicano is a grilled corn tortilla spread with black bean mixed with chile and topped with Oaxaca cheese, onions, pico de gallo and queso fresco.

At The Rotary in Denver potato chips are fried and dressed in brown butter, lemon, shaved Parmesan, microgreens and herbs for a popular sharable bar snack.