Sentence examples for served tiny from inspiring English sources

Dining on the sea cliffs of Marseille, Hassan is served tiny clams "no bigger than babies' fingernails," which, in the kind of detail that makes foodies swoon, are "grown in the restaurant's own grotto under the pounding cliff face".

"Then they served tiny pelmenis, kopeck-size, in a small frying pan baked under cheese and mayonnaise," Mr. Pulikovsky wrote, recalling crestfallen faces on the Siberian hosts at the arrival of the Russian meat dumplings.

Before she left for Chicago, a school friend told her to be sure to go to a restaurant that had playgrounds and served tiny little chickens made especially for children.

A Florida man has been accused of misusing the emergency telephone system after he allegedly called 911 to gripe about being served tiny clams at a local seafood restaurant.

In Atlanta, Richard Blais, a winning "Top Chef" contestant, serves tiny popped grains of sorghum as a bar snack at his restaurant, HD1.

Forget bowls of crisps and nuts for nibbles, at De Kas they serve tiny yellow and red tomatoes from their garden covered in an amazing garnish.

Since then, serving tiny latkes with an array of toppings has become my Hanukkah party standard, and every year I change the toppings to keep them fresh and interesting.

Built to supply a whole region -- Mazeikiu once provided a fifth of Moscow's gasoline -- it was far too big to serve tiny Lithuania profitably, but too ancient to produce the clean gasoline needed to penetrate picky European export markets.

At Manresa, Mr. Kinch serves tiny cups of butternut squash soup that he emulsifies in a blender with an unconscionable amount of clarified brown butter, nearly a 50-50 ratiofof butter to squash.

For lunch, I pieced together a cheap meal by snacking at two mediocre chains, 100 Montaditos, a beer spot that serves tiny sandwiches for a pittance, and the Museo del Jamón, which is not a "ham museum" but a chain of luncheonette-style bars, where bready sandwiches light on meat start at 1 euro.

Michelin only hopped aboard the nouvelle cuisine gravy train well after it had left the station (and deigned to notice the difference between chefs serving tiny portions of pretty-pretty food and those dishing up what Calvin Trillin calls traditional 'heavy-heavy, stuff-stuff').