Tapas, meze, dim sum, “bites” … call it what you will. We call small plates the biggest trend in Philadelphia dining, from Jose Garces’s Spanish flavors at Amada and David Ansill’s adventurous ones at Ansill to Shouk’s Israeli dishes and Positano Coast’s Italian flair. Even the Continental, home of the it-feeds-four french fries platter, has joined the movement with diminutive desserts like miniature Caramellow cupcakes and teeny tufts of cotton candy.