The Caviar Twinkie Is the New Blini at San Francisco’s Luce

Luce’s Chef to Cuisine Dennis Efthymiou loves caviar but hates the idea of offering it to guests only as a supplement. “I always said if we want to do a caviar supplement it has to tell its own story, not just be a $75 upsell,” says the San Francisco chef. It was most likely the word “fun” that struck Sous Chef Eric Anderson, who suggested they look to a Twinkie as...