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Food Trends

Missy Frederick is the Cities Director for Eater.

There's jerky and there's Vietnamese jerky. Tim Carman examines how local restaurants such as Present, as well as stores within the Vietnamese mecca Eden Center, put their own spin on the dried beef product. People used to flavors like teriyaki and barbecue may raise their eyebrows at options like "blackened beef-liver jerky" or fuzzy jerky, which Carman describes to be "as if someone made jerky out of Fozzie Bear." [WaPo]