On a recent night out at Yugenn, a Japanese restaurant in South End, two girlfriends and I ordered a smattering of shareable dishes. The braised pork belly arrived on a bed of twirlable miso carbonara. It was beautifully plated with an edible flower garnish. We each grabbed a fork and took a bite. Ridiculously good. But after two modest forkfuls for each of us, the plate was empty, leaving each of us wanting more.
Small plates still rule several of Charlotte’s upscale, independent restaurants, including PARA, Emmy Lou’s, Cicchetti, Catalú, Aura, and Good Food on Montford. Nationally, though, the snacky trend years ago lost steam, although downsized entree servings have emerged as the norm as restaurateurs try to trim costs and diners on GLP-1 medications push away unfinished plates. Charlotte diners can see evidence of that shift at chain restaurants like Olive Garden, which in 2025 began testing smaller, cheaper portions at 40% of its locations to boost affordability in a climate of severe economic uncertainty.
