Innovations are good things in most businesses, and the restaurant business is no exception. Sometimes, though, a good thing can go a little too far. Take small plates. Many years ago, Bay Area ...

The “small plate” revolution has been storming the ramparts of fine dining. On the tail of the grazing phenomenon, the movement has gained steam with menus that are more casual, less expensive and ...

At Chicago's Avec restaurant, where the entire menu is small plates, chef Koren Grieveson tries to keep dishes simple but intense, limiting the number of ingredients and tools needed. The restaurant's ...

I went to Mon Lapin in Montréal for my birthday last month. Mon Lapin is venerated by people for whom food is an experience. I am one of these people, but only because I was once a 10-year-old whose ...