Blame television for perverting our little brains into craving things once reserved for the ranks of high chefdom and exotic street-food carts. When big chains like Jack Astor’s start serving kimchi quesadillas and the word “umami” appears on the menu of a ByWard Market Irish pub, it’s clear that global foodie culture has reached saturation point. Now that everyone is a locavore, a foodie, a would-be food-truck owner, a craft brewer, or a small-batch whisky connoisseur, we’re seeing the quality of food served in pubs and watering holes rivalling what we used to eat in traditional restaurants.