How chefs are handling the summer Sriracha shortage:
Condiments may be served on the side, but in reality, they’re the linchpin of a dish—take them away and the whole meal can fall apart.
For restaurants, especially those specializing in Southeast Asian cuisine, the issue was less of a laughing matter but rather yet another hurdle for their already pandemic-weary businesses.one user, a bartender and server at a Japanese restaurant in Washington. “It’s so embarrassing to tell people that we don’t give it out to customers when it’s an [A]sian restaurant.”
“I’ve considered taking the sriracha bottles off my dining room tables entirely and offering them to clients on a request-only basis,” said Mundy. “We haven’t gotten to this point yet, but it’s my backup plan. Worst-case scenario, I could also make a pretty decent chili oil sauce.”