Mélisse, Los Angeles
Mélisse, the longtime home of chef Josiah Citrin, has always embraced seafood. The 17-year-old restaurant has aged gracefully, according to reviews, and still sports two Michelin stars. Citrin’s use of caviar on his current menu is limited but tasteful: a single dish called “egg caviar” that involves topping a soft-poached egg with lemon-chive crème fraiche and golden osetra caviar from Israel. The dish can be supplemented on the tasting menu for USD 25 (EUR 23.50), and the restaurant also offers high-end Le Prestige “Caviar Imperial De Sologne” for USD 200 (EUR 188) for a 28-gram portion.
