Best Small Plates

photography by Curtis Trent


Bar Bricco​

At Bar Bricco, chef and owner Daniel Costa has perfected the art of snacking by offering small plates of various spuntini (snacks), salumi (cured meats) and formaggi (cheese). It's aperitivo-inspired — an aperitivo is a pre-dinner drink meant to stimulate the appetite — menu, casual-cool atmosphere and hip-hop playlists make this a good place to go with a few friends before dinner or when those late-night cravings kick in. Whatever you do, just make sure you order the Egg Yolk Raviolo — a soft-cooked egg in a pasta shell with housemade creamy ricotta and boschetto al tartufo. You’ll finish it in a couple of bites, but those bites will be full of flavour and you’ll be desperately wanting more.Jasmine Salazar

10347 Jasper Ave., 780-424-5588,



Since visiting Barcelona this past summer, I’ve become slightly obsessed with pintxos (the Catalan word for “small snacks”). So, when I’m hit with a craving for patatas bravas and other Iberian tapas, Bodega Tapas Bar at Sabor is my go-to. The restaurant offers a variety of small plates inspired by Spanish and Portuguese flavours that won’t disappoint. Try the pintxos (toasted bread) — fresh bread toasted to perfection that’s topped with large chunks of Manchego and slices of serrano ham. The friendly staff and atmosphere are reminiscent of the tapas bars I frequented while I was in Spain. But, it’s the food and wine that put it on par with the European experience. Go with a friend, as you’ll want to try a lot of these dishes. —Jasmine Salazar

10220 103 St., 780-757-1114,


Three Boars Eatery

If you’re going to Three Boars, you’d better bring some adventurous eaters with you — you’ll want to sample as many dishes as possible, and there’s no room for food restrictions. If you’re looking for a playful dish, the okonomiyaki potatoes are the ticket — baby red potatoes slathered in savoury bulldog sauce and Japanese Kewpie mayo, topped with nori and dancing flakes of bonito. And, of course, you absolutely need to try one of Three Boars’ most iconic dishes, the pork and chicken liver bomb — it’s the perfect mix of crisp and creamy, with the honey mustard at the base of the dish adding a sweet, spicy element. The dishes come as they’re ready, so you’ll always be anticipating the next plate — and perhaps wondering if you should order a few more. —Adrianna Szenthe

8424 109 St., 780-757-2600,

 This article appears in the March 2017 issue of Avenue Edmonton. Subscribe here.


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