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

By Shane Mitchell
June 23, 2015
Kate Bingaman-Burt


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.


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.


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.