Small Plates

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K Restaurant offers Crispy Brussels Sprouts with bacon lardons, hot-sauce honey, fresh chives
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The Lakehouse offers Moroccan Spice Roasted Carrots with rich yogurt, chiles, almonds and mint
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California Milk Advisory Board with Alta Calidad offers a Pumpkin Blossom Quesadilla: Espuma over tortilla filled with pumpkin blossom, onion, Chihuahua cheese; garnished with ancho- chile activated-charcoal ash
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Flavor in Focus: Crispy, crunchy and heavenly, fried small plates deliver craveability like nothing else
Picture for 10 Flavor Upgrades: But First, Cheese
A cheese-centric approach leads to small-plate success
Picture for Veg-Centric Trends In Bar Bites and Small Plates
Savvy menu-makers are front-loading menus with produce-driven bar bites, appetizers and small plates that entice diners
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Newer menu development around seafood is edgier, more global, and often sees bolder flavor combinations.
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Bar snacks and small plates are big business—make them protein-centric for an even meatier return
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Restaurant research in major U.S. cities uncovers creative menu ideas at every turn
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Produce holds the key to flavor innovation in bar bites and small plates
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