Plate Special: Decrease Your Portion Size, But Still Satisfy

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LONG BEFORE MCDONALD'S CAME up with "supersizing," Americans had issues with portion control. Even restaurants with healthy fare usually serve us entrees that are far larger than a reasonable meal. The logical alternatives — appetizers and those chic small plates — often aren't a much better fit, since they're usually too tiny to satisfy.

Epicurean Goldilockses who want a portion size that's just right should check out the new "medium plates" at Ardeo (3311 Connecticut Ave. NW; 202-244-6750).

Ardeo's executive chef, Alex McWilliams, came up with the eight new in-between-appetizer-and-entree-size servings in April, hoping to attract a broader range of guests to the neighborhood restaurant. Less food equals less cost, so several of the new dishes are half the price of the most expensive entrees. And, of course, waistline watchers seemed like a good target, too.

While the dishes aren't designed specifically for dieters — the menu includes creamy, risotto-style grandanina pasta with foraged mushrooms and fresh garbanzo beans ($12), and charbroiled beef skirt steak with truffled asparagus frites and potato puree ($14) — McWilliams suspects they'll help diners control their calories. "The portion sizes are meant to be somewhat healthier, because our entrees are fairly large," he says.

Watching your figure? McWilliams would steer you to the $14 seared ahi tuna with mushroom cakes, which is the healthiest offering on the new menu.

The mid-range plates have also quickly become popular items for large tables to share, which is another way to regulate portion size. But there's no reason not to clean your own plate, McWilliams says: "If you're going out on the town later and just want a light meal, an appetizer and a medium plate seems to be perfect."