The 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.

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The city of Brookhaven's mayor and City Council last week decided to remove the colored panes of glass from the dome of Brookhaven's new City Centre after residents objected to the brightness of the colors, seen here Friday, June 27, 2025. (Reed Williams/AJC)

Credit: Reed Williams/AJC