People like sharing because it encourages graciousness. You have to divvy up the portions. Chefs like Birnbaum are even mischievous about their creations. He purposely puts an odd number of shareables on the plate, prompting the big question of who gets the last one. Hot or cold dips and spreads generally round out a section of shareables.
People like to dip and put things together.
Veal shin bones are marinated with garlic, lemon zest and olive oil, and roasted before the creamy, flavorful marrow is spread on bread and topped with the jam. Cafe Tu Tu Tango is inspired by tapas, the Spanish bar food eaten to keep hunger at bay in between meals. Italian, Asian, Latin, Southwestern and Mediterranean flavors influence the options of chips and spreads, fried fare, salads, kebabs and turnovers. Each person is encouraged to order several dishes and share. Ostensibly, the approach is working.