It stands to reason, then, that global flavors have made their way into the jars and bottles already awaiting you at restaurant tables. The phenomenon of Sriracha is a case study. The bright red sauce seems to be everywhere, but generations past would have had trouble imagining the spicy Thai fermented chile sauce taking over American tables.
Atlanta restaurants are brimming with more examples. Sriracha itself has become an additive to other condiments, such as the Sriracha ketchup at Whiskey Bird (1409 N. Highland Ave. NE, Atlanta. 404-600-5797, eatwhiskeybird.com) or the Sriracha mayo for dipping corn dog pups at Ormsby's (1170 Howell Mill Road, Atlanta. 404-968-2033, ormsbysatlanta.com).