Restaurant entrées have grown to twice the calories a typical person needs. Research by Young shows portion sizes have expanded dramatically over decades. Two appetizers — one protein, one vegetables — often provide better-portioned, more satisfying meals. You control components and quantity without leaving half uneaten. The menu is a suggestion, not law.
This companion covers the entrée problem, the appetizer advantage, what to choose, social navigation, and when each approach fits best. (3 min read)
Written by AI, directed and approved by me. How this is made →