The Art of Building a Menu With Shared Plates

"I delight in sampling as much of the menu as possible and in the community derived from the table tasting and reacting to dishes in unison. But the awkwardness of this format can ratchet up quickly as the number of diners surpasses two. Consider the absurdity of carving a single, oozing arancini into three or four pieces, doling out two measly salad leaves each to a foursome or hacking a pristine fish filet into chum for five."

"But successful sharing in groups also depends heavily on the restaurant-in the mix and makeup of dishes it serves and how it trains staff, so they know when to suggest doubling or subtracting certain items, or adding one more prawn (for crying out loud). This keeps the focus where it should be, on the company and conversation, rather than the logistics of divvying up a bone-in chicken thigh."

Shared-plate dining can foster intimacy and communal interaction when restaurants plan portions, menu composition, and staff guidance carefully. Awkwardness increases with group size when small single items are split unevenly, such as carving one arancini for three or slicing a fish filet for five. Semi-formal, semi-public settings complicate instincts about sharing familiar from home. Restaurants can reduce friction by offering appropriately sized shareable portions, adjusting oiliness for easier tearing, suggesting doubled or subtracted items, and training servers to advise on ordering and portion distribution. Set menus for large groups can limit indecision and infighting, keeping focus on company and conversation.

Read at Bon Appetit