Frequently Asked Questions

1. What is your favorite movie?
So many, so many, but we'll have to go with Babette's Feast, Delicatessen, Eating Raoul, and The Last Supper.

2. How many degrees are you from Kevin Bacon?
Three. We have worked with the Harvard Lampoon who puts forth the Hasty Pudding Awards. 2008 Winner Christopher Walken was in Hairspray with Queen Latifah who has hosted Saturday Night Live.... and so has KEVIN BACON!

3. Excuse me, which aisle is the laundry detergent in?
Usually aisle 8, but it depends on the supermarket.

4. Can I please have more water?
Certainly, our tap water is quite tasty and refreshing.

5. What kind of Tapas do you serve?
Really, really good ones, but they are not traditional Spanish Tapas. We serve dishes from around the globe and refer to our changing menu selections as ‘World Cuisine’. Our Tapas are also larger than traditional Spanish Tapas which allow guests to share. It is an enjoyable way to try a wide variety of dishes and flavors. If you are interested in learning about the origin of Tapas follow this link. You might be surprised. http://en.wikipedia.org/wiki/Tapas

6. How do you make your Paella?
You would have to actually work in our kitchen to learn how to make it, but the ingredient list includes saffron, rice, chicken, mussels, chorizo sausage, and snails. The snails may be slow but are an essential part of our Paella, so if you are not from Europe please do not be surprised when you find one.

7. Why do you put sour cream on your bread pudding?
We do not put sour cream on our bread pudding, but thank you for inquiring. We put crême fraiche just to confuse people. That's how we roll.

8. Where do you get your inspiration for your culinary dishes? Our kitchen staff is an incredibly diverse group of people. They come from all over the world and bring with them family recipes, past experiences, and culinary expertise to what we consider not only a working kitchen, but an "educational kitchen". We are constantly learning, testing, tasting, exchanging ideas, and having fun playing with food. Our roster of culinary talent runs the gamut from Indonesia to South America, with Les Grande Fromages hailing from Mississippi & Michigan, Sri Lanka & England. Our core culinary group is also lucky to have the talents of dedicated foodies from the world of Anthropology, Physics, and Law.

9. What forms of payment do you accept?
MasterCard, Visa, AMEX, Cash, Checks & Gold Bars. We do not accept Discover.

10. How do you get to Small Plates?
Practice, practice, practice. Or go to our Directions page.

11. Is there a dress code?
Not at all, we are informal, fun and professional yet would not mind in the least if you choose to dress up. We see as many backpacks, laptops & sneakers as we do tuxedos, cocktail dresses & pictures of small dogs. The Harvard Square community is a wonderfully dynamic group of individuals and we welcome any attire. Clothing, however, is mandatory.

12. Who is Nanthida Bernardeau and where did that quote come from?
During the Summer of 1946, a young, adventurous woman, with chestnut colored hair, made her way through Northern Europe. Upon her travels, she collected an array of small baubles, jewels, gadgets & potions. She kept arduous notes on things that interested her along the way: from physics to art to gastronomy, her diaries were bursting with photographs, sketches, small snippets of twine. Her favorite fruit became a kumquat, and she found great pleasure & humor in making random comparisons to the petite, orange fortunella. Nanthida and her adventures were introduced to us while renovating and re-designing Small Plates.

13. Is it true that Stephen Hawking lost a bet in 1997 that there is no naked singularity for black holes?
Ummm, that's old news. Next question.