Size is not everything, Gospel of Cooking according to Jason Atherton at 'Maze' (London)

Some restaurants (and diners) in the US think that the more you pile up on a plate, ingredient and portion wise, the better it is.

The end result is more often that nothing stands out, the distinctive flavors fight with each other or one of them buries the rest.

In my restaurant days, if someone looked for a wine recommendation (by the glass), I would often ask would you rather have one good glass or two bad ones.