"Food Critic Taps into City's Culinary Underground with Fermented Favorites. In a city where the food scene is constantly evolving, one critic is using his passion for fermented foods to uncover the latest trends and hidden gems. Luke Fortney's unique approach to reviewing restaurants involves sampling an assortment of dishes that have been allowed to ferment, from kimchi to sauerkraut, and even the occasional fermented tea. As he navigates the city's diverse culinary landscape, Fortney is on a mission to discover the most innovative and delicious fermented foods that are redefining the way we eat."
To cover the city’s evolving food scene, Luke Fortney relies on his curiosity, and an assortment of fermented dishes.
