I read an article yesterday about how chefs are moving away from big meat/protein portions and into vegetables more and more. The reasoning is very chef-y: big hunks of meat are boring. There really isn’t much you can do with meat but marinade it, and no matter what you do, it ends up filling before you want to be filled.
So they serve smaller portions, focus more on the sides, and turn their menus around. Instead of eating a filet mignon on a bed of spinach and mashed potatoes, you would be served farm-fresh spinach leaves making friends with a mash of Yukon potatoes, with an accompaniment of filet mignon.
The cynic notes that this seems just a ploy to make portion sizes smaller and force people to eat more dishes if you can’t force them to pay more per dish. After all, the cost of food is negligible in a restaurant, compared to rents, salaries, and accidentals. So making people eat more foods instead of more food is a good way to boost the bill, which means the bottom line.