Atlanta Restaurants & Food
The surprising food trend popping up on Atlanta restaurant menus
At White Oak Kitchen and Cocktails, the rice porridge that accompanies fried chicken holds West African influences such as pickled broccoli stems and smoked peanuts.
By Yvonne Zusel
Jan 23, 2016The word “porridge” brings to mind a picture of an 18th century European peasant eating gruel out of some rustic wooden bowl.
But several Atlanta chefs are re-imagining the dish for modern palates , including David Bies of Ticonderoga Club, Todd Richards at White Oak Kitchen and Brant Banda at Lure.
AJC food and dining editor Ligaya Figueras looks at the history of the dish and explores why so many upscale Atlanta restaurants are including it on their menus.
About the Author
Yvonne Zusel has been with the AJC since 2010. She worked on the digital news and food and dining teams before joining the arts & entertainment team.
