How Sacramento, California, Became America's Caviar Capital | Bon Appétit
"A cozy San Francisco omakase counter where the chef highlights local, sustainable fish and often finishes a piece of seared fatty white fish with a reserve dollop of the California farm’s caviar; the pairing—fat, brine and a hidden Cambodian peppercorn tingle—is presented with a bit of storytelling about the producer’s Sacramento origin, which frequently surprises diners." - ByBecky Duffett
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