Bar C Crisp Artichoke Hearts
It’s easy to get addicted to this serving of fried, tender-inside artichoke hearts with a honey lemon aioli for dipping. On second thought, maybe don’t share this plate.
The Black Pig Bistro Salt Cod Tortellini
It’s too soon to know for sure if these little pockets for goodness on top of a sweet bell pepper puree will become a staple dish at the Black Pig Bistro, chef Alison Bieber’s new restaurant, but I’m willing to wager that they will be.
There’s a lot of sharing plates to sift through on the menu at Candela, but this mainstay of crispy calamari sprinkled with lime salt and coconut and served with a chili aioli is something that should always hit your table.
Charcut House Baked Soft Pretzels
Perhaps not technically that small of a plate, but Charcut’s popular trio of warm pretzels, house-made pickles and beer cheese dip are a nice alternative to charcuterie when starting off a meal here.
Cibo Roasted Eggplant Pure
Part of the “scodellina” menu, which includes items like buffalo mozzarella and mixed olives, this little bowl of rich eggplant pure with goat cheese and sun-dried tomatoes is perfect for dipping some crostini into.
Cucina Bruschetta 3 ways
More than just chopped tomatos and garlic, Cucina offers up ricotta with pine nut and artichoke pesto, olive tapenade, anchovies and a white bean puree with duck prosciutto on crispy toast.
Model Milk Foie Gras Parfait
Spoon into this savoury parfait made with duck liver and a Saskatoon berry jam to balance out the richness of the liver.
Ox and Angela Sardinas
The little fish with big flavour. This plate of sardines is nothing like the variety that you’ll find on the shelf at the grocery store. Topped with shaved vegetables, lemon and capers for some brightness.
Taste Elk Carpaccio
One of the most interesting carpaccios in town, this one is thinly shaved, juniper-crusted elk, topped with pickled mushrooms, shaved cheese and a splash of sherry to finish it all off.
Vin Room Paella Arancini
Think risotto balls, stuffed with crab, prawn, chorizo and warm saffron rice sitting on a green pea puree. Don’t just think about them. Eat them!