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I've actually thought quite a bit about this in the past, so I'm happy the topic has hit the blogosphere.

To me, it depends. I love an adventure when I eat out . . . if I'm eating out for the food. Tapas, meze, antojitos--bring it on. The more new experiences for my palate, the better.

But if I'm out for the night to connect with my husband or a friend, where we want the focus to be on conversation and the food a backdrop (and I'm not saying it can be substandard, mind you), then I prefer the regular courses.

For instance, as much as I LOVED exploring the tapas bars in Seville, by the end of the week I felt like my husband and I hadn't ever been able to dig into a full conversation because we were always focused on the flavors in front of us or what to order next.

So for me, I'd have to say a balance of the two is the best bet.

When it comes to standard dining, my family either opts for Appetizer/Entree or Entree/Dessert, mostly because we can't possibly finish the meal otherwise. Sometimes we'll go for all three when we know that all three will be excellent and fridge space isn't a concern.

Otherwise...it depends. My friends and family aren't averse to an appetizer meal, especially since they're now into dim sum and other fun things. I've been to plenty of places as of late where I could make at least several meals out of the appetizers at the very least. I wouldn't count entrees out because sometimes we just don't have time during the day to eat anything substantial (maybe a small muffin for breakfast and a small soup for lunch) so when dinner hits...well, that top-notch $12 entree that will fill us up is a bit more appetizing than ordering three appetizers that will only get us halfway there. ;D

Jamie, you are on to something. I think this is really just a marketing and PR ploy. Food prices have gone up through the roof in the last year or two. Restaurants want to make people feel better about spending the same if not more money on significantly smaller dishes, so they write it up on the menus and promote it in magazines as being a new "concept" in dining, all while maintaining their margins in an increasingly expensive commodities market. American portion sizes have always been disgustingly huge anyway, so it's probably better this way. That being said, I still prefer having some structure to my dinner rather than it be a free for all. Family style is one thing, and thats fine, but the small portions tasting thing is annoying. I've never been into tapas for this very reason.

I definitely don't discriminate against a menu item just because it's listed as a "main course". Obviously, it comes down to two issues: money and time. I want to spend as much time, and as little money, as possible. I'm not saying I'm cheap, but the ritual of everyone at the table ordering an app, a main course, and a dessert (which my family still does) makes me nauseous. I see all that money, and potential enjoyment, going down the drain. I prefer to order one -- or a few, depending on # of diners -- dishes at time, from any category, order wine, and ask the waiter to please leave a menu, as we'll surely be ordering more as we go. In short, I want to course out my meal, at my pace, enjoy my wine, enjoy the flow of a meal, and enjoy my dinner companion(s). I almost never encounter a server who's bugged by this. They sense I will tip well, and they see how much fun I'm having. Having been a waiter myself, I never minded the table that wanted to camp out like this, I knew they were enjoying themselves, I knew I didn't have to worry about them, and they gave my night, and my section, a sense of fun and pleasure, which is what it's all about.

That really depends on mood and location. There are some restaurants where I am going for a specific thing that I love and wish to eat a great deal of. Jean Georges Vongerichten's various restaurants are a great example - the plate lunches and dinners at Jean-Georges are just wonderful, small amounts of awesome food with lots of variety. At other times I would be perfectly happy eating the mashed potatoes only at Vong's* and I have no intention of sharing them.

*Please don't hate on the place, it still has some really good dishes. I've never had the bad luck that so many people seem to have.

I am still very much in love with a well composed main course. Family style is fun, tastings are fun, but to me these are more representative of our short attention span culture, than a substantive transformation in culinary philosophy. A main course anchors the before and the after. Soups, cruditées, appetizers set the scene for the main course, which then informs the eventual cheese and desert courses. The pace of the meal, the selection of wines, all hinge on this. When I eat lots of little bites of this and that, I am NOT satisfied. My belly might be full, but I dont feel like I've really experienced anything fully. I HATE postmodernism SO MUCH, it is even ruining food...

I think it is better to talk with someone while looking at the menu and plan the main dishes together. then half way through eating switch plates. then you still get variety but you get to try the stuff the restaurant is known for. make sure you do this with people you really have a good relationship with or it may end in bloodshed

When my boyfriend and I dine out, we tend to order appetizers and not entrees-- again, for more variety and smaller portions. I usually get a salad and eat a few appetizers, he usually eats the rest of the appetizers and springs for dessert. Ah, to have his metabolism.

I always share when I go out. A mix of app's and mains, with more app's usually.

fried zuccini!

okay so my favorite vegetarian recipe is my grandmother's dafina ( a moroccan jewish sabbath dish). it's usually made with a calf's foot but because my mother won't eat red meat, my grandmother makes it for her with wheatberries. essentially you add layered slices of onion, potato, sweet potato, cinnamon, paprika, a cup and a half of wheatberries tied up in a cheesecloth bag, a whole garlic bulb (unpeeled), raw eggs (in their shells), some olive oil and some water, put it all in a slow cooker and let it simmer for about 14-16 hours. by the next day everything has browned and caramelized so deeply even meat lovers go nuts for the dish. the eggs turn dark brown inside and the paprika gives everything a smoky flavor.

gah! i'm so homesick!

Roasted cauliflower with Dukkah!

Spinach Panade, w/ veg stock, inspired by the Zuni cookbook.