Where to try small plates

The benefits of mini meals, according to the Superdiners

The cold-smoked marlin tostadas at Misión 19.
The cold-smoked marlin tostadas at Misión 19. — Sean M. Haffey

We ask the Superdiners about the allure of small plates: Why should we order mini portions, and where?

Why have smaller portions? A similar question: Why buy an album? Why not listen to singles only? I’m not gonna eat a single entrée and assume I understand a chef’s vision. Guests should share many, and embrace the menu as an encompassing experience. Duh.

Where am I going for a bunch of smalls? Misión 19 (Misión San Javier 10643, Piso 2, VIA Corporativo, Zona Urbana Río, Tijuana, B.C., México. 52-664-634-2493 mision19.com). Eat everything on the first page of their menu. Really. Do it. But, there’s gotta be a better reference...The ‘tapas’ moniker stigmatizes. The phrase “small plates” seems underwhelming...I was thinking: “Food.” Just call it like it is. — Anthony Schmidt, bartender at Noble Experiment

Bon Appetit put Davanti Enoteca in Little Italy on its list of the Top 50 Best New Restaurants for 2012. Don't miss its small Italian bites--the Ligurian-style Focaccia Di Recco is a very-thin baked bread with creamy cow's milk cheese and sticky honeycomb. It's also a sensual date-night bite. 1655 India St. Little Italy. (619) 237-9606 or davantisandiego.com. — Courtesy photo

Variety is the spice of life, the same holds true with taste. The success of small plates seems obvious—sharing is the norm these days. After a few bites of the same food your palate becomes insensitive to that particular taste, so less IS more. Plus it’s a great way to build up a diner’s check! Both my chef-partners have great, small-plate variety at their restaurants. See Antonio Friscia’s Gaijin Noodle + Sake House (627 Fourth Ave. Gaslamp Quarter. 619-238-0567 or gaijinsd.com) and Brian Malarkey’s fabric restaurants (Searsucker, Burlap, Gingham, Gabardine and Herringbone). Practically any Asian restaurant’s menu is set up small. (Sushi anyone?) Try Azuki Sushi (2321 Fifth Ave. Bankers Hill. 619-238-4760 or azukisushi.com), Tsuruhashi (3904 Convoy St. Kearny Mesa. 858-279-8929 or tsuruhashibbq.com), and Wa Dining Okan (3860 Convoy St. Kearny Mesa. 858-279-0941 or okanus.com) just to name a few... — Andrew Spurgin, chef/partner Campine – A Culinary + Cocktail Conspiracy

I have two favorites in the small-plates arena: Costa Brava (1653 Garnet Ave. Pacific Beach. 858-273-1218 or costabravasd.com), traditional Spanish tapas done right. Some favorites there are the Jamón Ibérico, choricito frito (sautéed chorizo sausage—I can eat multiple orders of this!) and the stuffed piquillo peppers. My other favorite has to be Delicias Restaurant (6106 Paseo Delicias, Rancho Santa Fe, 858-756-8000 or deliciasrestaurant.com). The menu here is split between small, medium and large plates. A few of the great dishes are the bison tartare, hamachi crudo, rabbit confit and rib eye cap steak. The cap steak has Asian flare, its “topping” of kimchi makes the plate. — Dave Morgan, CPA, avid diner

A place that’s under the radar, but does an entire menu of small plates very well is Kecho’s Café (1774 Sunset Cliffs Blvd. Ocean Beach. 619-225-9043 or kechoscafe.com). The eatery was installed by the owner of OB’s Olive Tree Marketplace and the bill of fare is made up of Mediterranean classics from his childhood made into tasteful and tasty portions. Their stuffed calamari is epic, as is a dessert called Galaktoboureko (phyllo cylinders stuffed with vanilla custard, drizzled with honey and served with pistachio ice cream) that I’ve only ever seen at this spot, but wish was everywhere. — Brandon Hernández, food writer


