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In the Bay Area, a new breed of restaurant is on the rise: places that are devoted entirely to serving small portions of serious food. The cooking styles are all over the map — Italian, French, Greek, Southwestern, Hawaiian, Asian — often on the same menu. Eating from everyone else's plate is not just acceptable, it's required. You can order half of a petit "rack" of lamb at Isa in San Francisco. Or the "taco" of ahi tartare in a crisp little potato shell and a side of curly polenta fries at Andalu. The restaurants even have their own miniature cut of steak — called the flatiron, it's about the size of half a chicken breast.