Creative condiments add zing to meals at Atlanta restaurants

April 12, 2018
  • By Henri Hollis
  • For the AJC
You can order the SMF Chicken Wings at Hampton + Hudson in a variety of flavors, including a Korean kimchi glaze. CONTRIBUTED BY HAMPTON + HUDSON

Around the world, people sprinkle, slather and squirt condiments on their food without a second thought. And while the idea is universal, the actual condiments themselves are anything but.

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).

Hampton + Hudson flavors its SMF Chicken Wings in many ways, including with gochujang sorghum sauce (pictured). CONTRIBUTED BY HAMPTON + HUDSON

Asian flavors make an appearance at Hampton + Hudson (299 N. Highland Ave. NE, Atlanta. 404-948-2123, hamptonandhudson.com), too: Order their wings tossed in gochujang sorghum sauce or a kimchi glaze. Or take a trip around the world with the wide range of pommes frites dipping sauces at Leon’s Full Service (131 E. Ponce de Leon Ave., Decatur. 404-687-0500, leonsfullservice.com): Massaman curry, chili-sorghum and mango-Peppadew ketchup are all on the menu.

The fun doesn’t stop with savory dishes. Amara (870 Inman Village Parkway NE, Atlanta. 470-305-7405, amaraatlanta.com) serves masala syrup alongside its brunch buffet. Or visit the Original Pancake House (multiple locations, pancakesalpharetta.com) for sweet cherry kijafa sauce, made with cherry brandy from Denmark.

For the 2018 AJC Spring Dining Guide, we sat down with some of the leaders in Atlanta’s new fusion revolution. (Erica A. Hernandez/AJC)

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