A Dose of Culture
Kombucha finds its way onto the menu
Kombucha has come a long way since hippies brewed up jars of the fizzy, tea-based drink the ancient Chinese called an "immortal health elixir." With the help of modern culinary techniques, it has become a fixture in gourmet markets and--now--on restaurant menus.
At Prospect Heights newcomer Ortine, you can always find husband-and-wife owners Steve Guidi and Sarah Peck creating something from scratch, whether it's rustic mushroom lasagna, buttery croissants--or kombucha, made with top-notch leaves from Art of Tea.
Peck is the chef, but Guidi handles the kombucha, which is basically tea impregnated with a mushroom-like live culture and left to ferment (hence its slightly vinegary flavor). Sold in a Mason pint jar for $3, Guidi's recipe is more subtle than most kombucha, barely carbonated and slightly acidic--like a Flemish sour ale.
This bracing tartness is perfect as a digestif, and Guidi is working on a citrusy kombucha for spring. Like other foods with live cultures, a daily dose is said to ward off colds, soothe digestive systems and cure hangovers. Whether these claims are true or not, Guidi says, "there's something really satisfying about growing your own food."
Ortine Café, 622 Washington Ave. (at Pacific St.), Brooklyn; 718-622-0026 or ortine.com
