Peruvian ceviche, Mexican aguachile, upscale Vietnamese pho and Trending Tables’ first kachapuri — a cheesy flatbread from the Republic of Georgia that you can expect to see more of — are all to be had at trendy New York restaurants, along with...
Even barbecue joints in the Bay Area show influence from across the Pacific with items like salt and pepper wings and fermented soy dip, not to mention the next-generation omakase at Robin.
Beef and grits instead of shrimp and grits at Bourbon on Division, loaded baked potato gnocchi at Split-Rail and mac ’n’ cheese with smoked bacon crust at Marshall’s Landing all speak to Chicagoans’ current craving for...