5
The Elizabeth Chicago
Apartment complex · West Town ·
@eater
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Restaurant Trend: Vegan Caviar | Eater
"The Chicago fine-dining restaurant adapted to sourcing challenges by developing an alternative vegan caviar made from fermented broccoli seeds, which are brined (colored with charcoal powder) and texturized with shio koji and xanthan gum, then finished with sea grapes for an oceanic note. The head chef framed the element as a luxury ingredient on the tasting menu aimed at meeting guest demand for vegan options, while acknowledging trade-offs in texture and unctuousness compared with traditional caviar." - Jaya Saxena
