Both Dali and Sarma are tapas restaurants for the most part (Dali does offer paella as a main) and I doubt they will change their portion sizes at all. I like Dali; We go once a year or so. We vastly preferred a Spanish restaurant in Union Square, Somerville, Rauxa (Jim Becker) that sadly closed many years ago.
We love Sarma, haven’t been for a few years both because it’s so hard to get in and now quite expensive. It’s easy to eat in moderate portions at both Sarma and Dali. In any case, we tend to split 1 -2 appetizers and 1 main course wherever we go, and take home any leftovers.
Licor 43. Now that’s one I didn’t know! I lived in Spain for two years in the 1980s and I loved Carlos Tercero brandy after dinner from time to time. Especially because I was there doing research on the Spanish artist Goya, who lived in the time of Carlos III.
the ‘up-scale’ place we been to NYC/LV/DC . . . don’t seem to have that problem, fortunately.
I have seen menus with a 42 ounce tomahawk steak, for example, and many places with 12 -16 ounce sized portions, but they almost always have less gargantuan entries available.
Just for fun, here are some random pictures of plates I have taken at not especially upscale restaurants over the last 18 -24 months; Quebec, San Francisco, Napa, Sonoma, Caramel, Monterey, NO, NY, Paris!
Not my plates of course! I’m not volunteering to be judged!
It has been my go-to since the mid-1990s. A former friend wanted Grand Marnier one night after our dinner, but they had the Spanish Gran Torres.
She chose that and I debated until Julio (or César) asked me what I was thinking of. When I said the “vanilla liqueur”, I was poured a taste…and fell in love. My friend tasted it and abandoned her Gran Torres. (Well, she finished it but immediately switched. ) I’ve roped in many friends in enjoying it, and I often give it as a housewarming gift or birthday gift…or just because.
I vaguely recall the days of nouvelle cuisine when small often undercooked but artfully arranged portions made an appearance. We’d dismiss the offerings as too much plate, not enough food.
) I’ve roped in many friends in enjoying it, and I often give it as a housewarming gift or birthday gift…or just because.
