Skenes buys California white sturgeon roe from a purveyor that he’s relied on for more than a decade. It’s “from a specific farm that we’ve been working with for years to craft our specific taste balance,” says the chef. Before coming to the restaurant, the caviar is cured in a barbecue salt made from deep ocean water off the coast of Monterey.
Sounds like a lot of thought, detail and work went into that bite. Sorry I missed it!
All caviar is cured in salt tho…
The California white sturgeon roe, cured in barbecue salt, is $69 per ounce. We’re in the hedonism zone, though honestly that’s not an insane price for quality caviar. The server spoons a few inky, heaping tablespoons over the pancake and then instructs me to eat it by hand; butter seeps between my fingers as I lift it up. Smokiness winds among the sweet and salty flavors. The pancake squishes silkily; the caviar pops. This is a ridiculous thing to eat. I’m so happy.
Are you trying to torture me!
Like I said before, it’s still on the menu in SF.
Hmmm… someone is reading FTC.
“Now on the menu at Angler SF” my ass. That’s where they developed the dish. Were any new dishes developed at the LA branch?
And while many of the noteworthy dishes at the restaurant hail from his first location in San Francisco, this one is an L.A. original.
So much for my memory.
We have meds for that.