Bye-Bye Entree

The New York Times ran this piece in the past weeks Dining & Wine section. Kim Severson examined a great variety of New York restaurant to come to her conclusion, which is the entree is in fact headed for extinction:

http://www.nytimes.com/2007/12/05/dining/05entr.html

Since I do currently work in a small plates environment, I say, "down with the entree!" But even before this current position I found it much more fun to order a variety of smaller appetizer, even a salad, or try a soup. Before this style of eating out had a name, we as both chef’s and customers relished the opportunity to present dinners with small tastes with explosive, exotic and or unique flavors that they would never commit to as an entree, especially with an entree sized price tag. In the past wine tasting dinners, and a rare sit down benefit dinner where our only chance to explore the small plate option. This shift in what customers expect is a breath of relief for chef’s and customers alike