>I also am happy that more restaurants are doing reasonable portion sizes. <
Are you finding that to be so, Jfain? In my experience it's just the opposite, with most American restaurants serving portions that are far too large. In fact, I'm working on an essay for ChefTalk.com with the working title, "The Not So Small Plate," exploring how so-called small plates are anything but.
Here's an example. We recently helped a friend celebrate his birthday at one of the few upscale restaurants in Lexington. For "appetisers" Friend Wife ordered Fried Calamari tossed with Asian Slaw, Banana Pepper Rings, and sesame ginger Vinaigrette. I had the Fried Green Tomatoes with Country Ham Salad.
Both were very good. However, they could have been entrees. Had to have been at least a half pound of squid in Barbara's calamari, plus all the garden truck. My appetiser consisted of six slices of fried green tomato, a mound of the ham salad, and a garnish of sauteed scallions.
Appetisers are supposed to stimulate the appetite, not sate it. Yet, the dozen and a half books I have specifically on the topic of small plates, tapas, mezze, appetisers and finger foods mostly belie that when you look at the size of the portions.
Here's just one example. It the Roasted Beets with Moroccan Spices appetizer we've been discussing above, the recipe calls for 2 pounds of beets and half a red onion. Says it serves 4-6. I'm sorry, but I don't consider half---or even a third---a pound of beets to be a small taste. As a side dish, perhaps. But not an appetizer.