Kate Bingaman-Burt

You'll never look at oatmeal the same way again.

June 23, 2015

Porridge

Growing interest in gluten-free food and heritage grains has resulted in cereal-centric menus—and not just for breakfast. Porridge & Puffs, a nightly pop-up in L.A., serves savory congees like chicken with mushrooms. Porridge Bar, in Melbourne, has toppings like sweet miso and figs. At Copenhagen’s Grød, mix-ins include skyr yogurt and cacao nibs.

Poutine

This Québécois combo of fries, cheese curds, and gravy is popping up south of the Canadian border. Mile End Deli in Brooklyn and Manhattan adds house-cured brisket; Baltimore’s Clark Burger goes big with smoked bacon and a fried egg. Canada’s own Smoke’s Poutinerie has a nacho version, served at its first U.S. outpost in Berkeley, California.

Pickles

Pucker up: Chefs are fermenting every veggie (and fruit) imaginable. Bone marrow comes with pickled mushrooms at Louisville’s MilkWood, and beet-pickled deviled eggs are a staple at Portland’s Grüner. Steve McHugh, of Cured, in San Antonio, experiments with chayote, baby celery, even tapioca.

More good reads from T+L:
Exciting New Restaurants Have Arrived in Rome
The Hole-y Grail: America's Best Donut Shops
12 Restaurants Forging the Delicious Bond Between NYC and Japan

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