From Our Editors
The first word in Culture Kitchen's name references not one, but two qualities of its cuisine. First, every dish has roots in a different heritage, or results from the thoughtful, dynamic fusion of different culinary traditions. Second, most dishes are based on a fermented ingredient. Though their probiotic benefits have been scientifically charted for just a few years, fermented foods enjoy centuries-long popularity in a variety of cultures, and Culture Kitchen seeks to celebrate this global unifier through a colorful bevy of meals. Starters include kimchi soup and sauerkraut soup, as well as a "culture plate" that highlights locally-brined The Real Dill pickles. Mullagatawny, sprout-spangled salads, and other entrees star on their own plates, while green smoothies and vegan key lime pie round out the menu with sweet, nutritious extras.