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While it may upset some culinary historians, caviar is no longer reserved for only society's elite. anks to the creativity of modern- day chefs, caviar, the salt-cured roe of sturgeon and sometimes other fish, is showing up on menus, fancy and not-so-fancy alike. With enormous delight I am happy to share with you dishes currently on menus in and around our area. Some presentations are elevated, some are casual, but to be clear, all are wildly creative and delicious. One dish that attracted my attention immediately is Stephane Voitzwinkler's Caviar Tater Tots at Mister A's. is is one of their best-selling appetizers — after all, who wouldn't love an elegant play on the tater tot taken next level and topped with crème fraîche and briny caviar? While some go to Mister A's for the view, in my opinion the best view is staring down the barrel of one of these babies. At Le Coq in La Jolla, Tara Monsod, who also helms the kitchen at Animae, offers her house-baked baguette with a variety of options as an accompaniment to your meal. Get the caviar butter. I repeat, get the caviar butter. e Lion's Share, one of San Diego's sceniest restaurants after 10pm, does caviar casual. Chef Dante Romero's popular Chicken & Caviar is a basket of tempura-fried chicken tenders served with a house-made crème fraîche ranch dressing peppered with caviar. e Lion's Share serves dinner until 2am nightly, so you can often find your favorite chef bellied up to the bar having some Tito's with his tenders after their own kitchen is long closed. Caviar shows up frequently these days on brunch menus, because, well, it is an egg dish, right? I love Chef Eric Bost's playful-yet- elegant Croque Madame at Jeune et Jolie in Carlsbad. Here, Indulge dining LE COQ: PHOTO BY KIMBERLY MOTOS MISTER A'S: PHOTO BY KAELI HEARN Le Coq Mister A's << ranchandcoast.com