Whoever on the Iberian Peninsula invented tapas, an ingenious tradition of ordering bites to share, deserves an award from the food cognoscenti. It has become a global trend, with “small plates” conquering our shores. Most restaurants only dip their toes in, offering a few in addition to a list of entrées. At Cork and Barrel, which debuted last year, the menu is full-on like what you’d find in Spain, but the flavors move beyond—one bite you’re in Thailand, another Greece. Our favorite is the deconstructed onion soup, which makes such a proprietary dish shareable and beefs up the best parts. Caramelized onions tucked away in crunchy purse pockets swim in a rich broth, and Gruyere-baked crostini lie on top with more freshly shredded cheese. 15880 San Carlos Blvd., Fort Myers, 208-8889, corkandbarrelfortmyers.com
