Tallulah offers a more upscale menu in a relaxed, comfortable setting, proving that no matter what level of experience a restaurant offers, a snack menu can be a fine fit. Here a standout snack item is Szechuan-style crispy chicken skins ($6).

Serving farm-to-table Southern comfort food, Kowaliga dates back to the 1950s, but offers a modern experience. It chooses not to use the term “snack menu,” but rather the term Midday Menu. It’s certainly a more precise description because the menu is available between lunch and dinner. A favorite snack on the menu is Alabama Conecuh Sausage with Wickles Pickles, grain mustard and saltine crackers ($9).

This is the first restaurant from Colby Garrelts, a James Beard Award winner for Best Chef in the Midwest. He lists several snacks on his bar menu including this beauty — Warm Bacon Popcorn with truffle, sea salt and Ossua Iraty Cheese ($5).

Celebrity chef Marcus Samuelsson recently opened a restaurant on Baltimore’s Inner Harbor. There he features a “late night snacks” menu. A customer favorite is something he calls Viking Doggs, which is a traditional hot dog topped with shrimp salad on a brioche bun ($16).

If you’re offering snacks, a good rule of thumb is that they should be commensurate with the type of operation you run. Artisan is a stylish restaurant, and so are its snacks. In this case, the cassoulet features local beans, a farm egg and porcini stock. Don’t be fooled by the photo; this is a small portion ($10).

Here’s another restaurant which chose not to use the term “snacks,” but instead goes with “Tid-Bits.” No foul here: you get the point. A best seller is its Boerie Bites which features farmer’s sausage in a soft roll with onion jam, tomato chutney and bacon jam ($9).

DTB stands for “down the bayou,” and chef Carl Schaubhut is putting his twist on coastal Cajun cuisine. The newly opened restaurant uses the word “Sociables” to describe its snacks menu. A classic small bite with an interesting twist is Mushroom Boudin Balls, which includes pork sausage (boudin), eggplant, smoked mayo and collard pickles ($9).

Brothers Bruce and Eric Bromberg operate several restaurants, including this one in the Financial District. For those not looking for a big commitment, they offer a “Bites” section on their menu. Standouts include Shishito Tempura and Turkey Neck Rillette with Whole Grain Mustard & Cornichon (pictured, $9).