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Licorice is Invading America's Coffee Shops and Restaurants

Licorice Latte at Brooklyn’s Búdin

Licorice Latte at Brooklyn’s Búdin Photo © Daniel Krieger

Chefs’ growing addiction to bitter and burnt flavors has helped licorice infiltrate American menus in both sweet and savory dishes. The ultra-popular licorice latte at Brooklyn’s Búdin (pictured), made with Danish licorice powder, has a cult following as well as a controversial $10 price tag. In Cleveland, licorice syrup dresses bitter greens at Jonathon Sawyer’s new Italian restaurant, Trentina. And at The Bristol in Chicago, tri-tip steak is infused with smoked licorice root.

Related:
Nordic Food and Style
How to Make Bitters
How to Cook with Spices

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