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 ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres 

Already registered? here.