We are a pro-MSG restaurant
We don't add it to every dish, but it's part of how we build flavor.
It's already in your food
MSG is in many of the seasonings and sauces we cook with: soy sauce, oyster sauce, chicken bouillon, even ketchup. Glutamate occurs naturally in garlic, cheese, mushrooms, beef and pizza too. We use MSG sparingly, for umami.
Where the scare came from
The stigma traces back to a single account from the 1960s, published in the New England Journal of Medicine, which gave us the phrase "Chinese Restaurant Syndrome". Decades of research since have found no real health risk, and the FDA considers MSG generally safe.
According to KNOW MSG, MSG has about two-thirds less sodium than table salt, and using it can cut a dish's sodium by up to 61% without losing flavor.
Why it matters to us
The myth about MSG in Chinese food is rooted in racism and xenophobia. Would anyone question an Italian or a Mexican restaurant the same way?
Read and watch more
- One Denver Restaurant Owner's Love Letter to MSG (5280)
- Our 9News segment about MSG
- KNOW MSG: the science
More coverage is on the press page.