Small plates, tapas, mezze, anju, otsumami a comparison

The small-plates format, shareable, often sequential or simultaneous small dishes, appears across numerous global cuisines, each with distinct origins, social contexts, and service conventions. The modern American chef-driven small-plates movement consciously borrows from these traditions while establishing its own identity.

Spanish tapas originated as slices of cured meat or bread placed atop sherry glasses to keep flies away, evolving into a vast category of hot and cold bar snacks served at varying price points. Classic tapas include patatas bravas, gambas al ajillo, and jamón ibérico. Italian antipasti (literally “before the meal”) and crudi (raw preparations like carpaccio and crudo) are served as first courses, often featuring cured meats, cheeses, marinated vegetables, and seafood. Greek and Levantine mezze comprise cold and hot shareable plates, hummus, baba ghanoush, dolmades, falafel, grilled halloumi, traditionally paired with anise-flavored spirits like arak, raki, or ouzo.

Korean anju refers specifically to drinking food (e.g., fried chicken, tteokbokki, jeon pancakes), distinct from banchan, the always-included small side dishes served with rice and main courses. Japanese otsumami are snacks paired with sake, including edamame, yakitori, and tsukemono. Chinese dim sum is a steam-cart format of small dumplings, buns, and rolls served from morning through afternoon. Mexican botanas (bar snacks) include guacamole, totopos, ceviche, and tacos de canasta, often served with beer or mezcal. Filipino pulutan (drinking food) features sisig, chicharrón, and kinilaw.

Modern American small-plates differ from these traditions in key ways: they are chef-driven and named as a distinct menu category, with no fixed sequence, diners order and share across the table in any order. The format borrows freely from global techniques and ingredients, including Mexican-origin staples like chile, tomato, avocado, and corn. Dietary breadth is format-agnostic; vegan, gluten-free, and halal options depend entirely on the cuisine and chef’s approach. Allergen considerations vary widely by dish.