"San Francisco is at peak caviar and, at least at Palm Court Restaurant, the avocado is the vessel of choice for the tiny, salty fish eggs. The restaurant revolves around a live-fire grill where several menu items are kissed by flame before being brought to your table, including this wood grilled avocado. After being scorched on the grill, the avocado half is then topped with a dollop of creme fraiche in the avocado’s belly button, and 10 grams of Petrossian Kaluga caviar draped artfully on its bed of dairy and hit with a smattering of chopped bits of chive. The dish costs $42." - Dianne de Guzman
