Porridge Steps into the Culinary Spotlight
One of the most surprising food trends of late is the rise of porridge. The humble bowlful has long been confined to breakfast fare, but thanks to restaurants like Sixteen and Found, porridge is experiencing a renaissance.
One standout dish on the new seasonal menu at Sixteen is in fact a porridge preparation. Inspired by the theme “Food in Progress: Assessing an American Food Revolution,” chef Thomas Lents has cooked up a multi-course homage to sustainable, timeworn American techniques and traditions. Barley porridge is an optional third course that goes well beyond the standard breakfast template with additions like escargot, mustard greens, and juice.
Another boundary-pushing porridge preparation can be found on the dinner menu at Evanston’s Found. Here, chef Nicole Pederson augments crispy pork belly with toothsome oat porridge. When coupled with cherry mustard, the whole thing tastes like a contemporary homage to breakfast.
The version of Cafe Integral is a heady medley of cardamom-scented farro, Jasmine pears, and almonds, in line with the cafe’s eclectic and offbeat food program.
Then there’s the stalwart porridge at Victory’s Banner, the Roscoe Village vegetarian haunt that has been serving a foreign bowl of porridge for years. The Uppama is an Indian dish with a savory tilt, sporting a Cream of Wheat texture and add-ons like peas, tomatoes, onions, and coconut chutney.
Sixteen
401 N. Wabash Avenue, Chicago
(312) 588-60611
Website
Found
1631 Chicago Avenue, Evanston
(847) 868-8945
Website
Cafe Integral
19 E. Ohio Street, Chicago
(312) 940-3699
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Victory’s Banner
2100 W. Roscoe Street, Chicago
(773) 665-0227
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