Glasses of different shapes and sizes are playing diverse roles on restaurant tables, becoming vehicles for more than beverages. Restaurateurs around the USA are using wine, rocks, martini, and shot glasses to serve small bites, appetizers, soups, and desserts.

“The great thing about using glasses is how good the food looks in them and how much attention they attract in the dining room.” –Sylvie Diot, co-owner, Tapenade, La Jolla, CA

“We serve our Kobe beef tartare in a stemless martini glass that is set in a small bowl filled with ice,” says Ari Kastrati, director of operations, Mina Group, Las Vegas, NV. Ari says it’s a fabulous presentation, which also keeps the tartare cool and fresh. “Raw food on a plate is pretty unappealing, but using glasses gives a three-dimensional view and can make certain foods more attractive and desirable,” he explains. Ari adds that when using glasses it’s very important to handle them with care and caution. “We double and triple check for chips – the last thing we want is a chipped glass going to a guest”. . . .At Sona, Los Angeles, CA, chef/owner David Myers collects small antique glasses so everyone gets a unique glass. “Glasses are great for dishes that bridge food and beverage – like our salmon egg shooters, with micro fennel and sake granita and for palate cleansers, such as sorbets, jellies, pops,” says David. “I love the way the layers of ingredients show through”. . . .Sylvie Diot, co-owner, Tapenade, La Jolla, CA, uses shot glasses for small tastes of tuna tartare, gazpacho, guacamole (with a shrimp on the side), and even mini creme brulee, and martini glasses for appetizer portions of lobster salad and cantaloupe gazpacho. . . .April Robinson, pastry chef, A Voce, New York, NY, chooses rocks glasses for citrus tiramisu and cheesecake and a Champagne coupe for granitas. “Glasses can make some desserts look more elegant, but because you can see it from every angle, the end result has to be flawless,” says April.