The Sour, The Bitter and the Just Plain Pungent
Americans are notorious for their sugar and salt consumption. But our palates are being finally pushed - by fermentation-mad chefs, third-wave coffee roasters, bartenders and brewers. Think sour beers and mustard seeds. Cured fish and wild greens like dandelion (never mind the all-too-ubiquitous Brussels sprouts and kale). Amari and, naturally, cocktail bitters of all types, such as the house infusions The Bitter Bar began featuring a few years back. At Euclid Hall Bar & Kitchen, chef Jorel Pierce has built his name on housemade pickles brined in hops (pictured); beer-infused mustards; undersung herbs like dill and caraway; and signature hot, oyster and black-garlic steak sauces. Meanwhile, contemporary Asian-inspired haunts bring the fermented, funky flavors - Ace Eat Serve, Bones, and Uncle among them.