It is a fermented world, and we are just living in it.
Many people see kimchi, fermented “x” or house-made “y” and their eyes roll like slot machines. I understand it. You have limited your purview to the kinds of restaurants that do those things and many do them, to various levels of success. I am not a fan of places serving food which is below par, but I am big believer of trying it yourself. I am a big believer of if your restaurant scene’s biggest problem is there are too many people trying to ferment, cure and pickle, then you are in a pretty damned good spot. The alternative might be a group of people pushing the landscape of the new food frontier, but more likely, the alternative is the bleak landscape of Ruth’s Chris, Applebee’s and diners serving up frozen, prepackaged food off of the Sysco truck. Continue reading »