Who Needs Dinner When
You've Got Snacks Like These?

Smaller than an appetizer but larger than an amuse bouche, the newest menu items—from the so-called snacks category—are getting the royal treatment with the types of inventive tastes and preparations usually reserved for entrées, making them ideal for commitment-phobe gourmands.

March 7, 2011

Welsh Rarebit
Pub & Kitchen, Philadelphia; thepubandkitchen.com
Jonathan Adams turned from molecular gastronomy to pub grub with his latest restaurant, resurrecting Welsh rarebit from the dustbin of history. Essentially a thick sauce of cheese, Worcestershire sauce, and beer slathered on toast, Adams' version ups the ante with mature English Cheddar and the local Yards Brewing Company's Love Stout, which is brewed with oyster shells.

Photograph courtesy of Mike Persico
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