What's Behind the Rise of Caviar Bars? | Bon Appétit
"In Chicago, restaurateur Guy Meikle personally guides diners through first caviar encounters by telling stories that transport them to the Uruguayan farm where he sources his product. The menu leans playful and approachable — notably featuring a homemade sour-cream-and-cheddar potato chip ice cream served with a scoop of caviar on top — and the overall intent is to make caviar feel fun and not intimidating." - ByDiana Spechler
