How Sacramento, California, Became America's Caviar Capital | Bon Appétit
"A two-Michelin-star Mexican fine-dining restaurant in San Francisco whose chef has worked with the California caviar producer for years, sourcing custom roe and pairing it with inventive dishes—from a past gilded-reserve pairing on a grilled baby banana with date dulce de leche to current dollops on a chilapita (mini black masa tartlet); the restaurant collaborates on smoked salts and precise curing to get the right texture and flavor." - ByBecky Duffett
