Top chefs around the world are serving up haute heritage grains—and not just for breakfast.
Porridge goes by many names. In Denmark, the magic mix of grain and liquid is called grød. In China, it’s congee. In Russia, it’s kasha. In America, people eat oatmeal for breakfast and grits all day.
Now, top chefs are feeding the gluten-free and ancient grain craze by creating cereal-centric menus. But unlike the usual oatmeal and fruit situation, these dishes have a chewy—not gummy—quality similar to a hearty stew.
Get your grains on at these hot spots around the globe: