The Seattle Times

BRENDAN SMIALOWSKI / NYT
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Friday, August 12, 2011

'Pass the ketchup' could bring surprises

A variety of ketchups at Jose Andres' restaurant, America Eats Tavern, in Washington, D.C. The restaurant and others across the country are putting a spin on what most people think of as ketchup. Left to right top row: blueberry, blackberry, oyster. Left to right middle row: mushroom, yellow tomato, gooseberry. Left to right bottom row: anchovies, spice berry and red currant.