Chefs’ growing addiction to bitter and burnt flavors has helped licorice infiltrate American menus in both sweet and savory dishes.

By F&W Editors
Updated May 23, 2017
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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.