Tuesday, 27 May 2008

A new crowd cultivates a taste for caviar

A new crowd cultivates a taste for caviar
By Tina Dirmann,
Special for USA TODAY

At some of the USA's hottest and hippest restaurants, young chefs are rediscovering a food once revered by their grandparents but largely ignored by today's jet-set diners: It's those salty little fish eggs, better known as caviar. More ...
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