Flavor Trends, Strategies and Solutions for Menu Development
Crisp Yukon fries, Petrossian caviar, salmon roe, citrus crème fraîche, and nine-spice ranch

By Flavor & The Menu
April 19, 2019

Perry Pollaci

Think of Caviar Frites as fancy comfort food—loaded fries dressed to the nines. Perry Pollaci, Executive Chef of The Green Room, a speakeasy lounge tucked into Castaway, a California cuisine concept, attributes the huge success of this decadent shareable to its accessibility.

“If you’re on the fence about caviar, this dish is a great introduction,” he says. “It really does make caviar less scary. I think it’s a ‘best of’ because of how surprisingly delightful the flavors are when combined together.”

He starts with crisp Yukon fries, then adds a citrus crème fraîche spiked with Grey Goose vodka and cayenne. Petrossian caviar, along with salmon roe, are spooned over the top, while nine-spice ranch and fresh herbs finish the fries.

“The flavor experience is a combination of briny, which you get from the caviar, and brightness from the lemon and vodka,” he says. “It’s important to add cayenne to the citrus crème fraîche to bring a little heat, because, after all, everything tastes better with a little heat.” A best seller at The Green Room, the fries also appear on Castaway’s menu as an accompaniment to the Ora King Salmon BLT Burger.

Best of Flavor 2019 cover

About The Author