Cool Plates features dishes from across the country to help inspire chefs' creativity. Caviar service has long been an integral part of the offerings at this fine dining institution, but executive chef Anthony Martin shook things up in early September when he replaced the four-tiered caviar “staircase,” with this molded coral serving piece. Tru management said the introduction of the new services has resulted in a massive 1,000 percent increase in caviar sales. While the previous ...
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