4. Foie gras and caviar
Items typically associated with full-service fine dining—and assembled with all of the fixings—are being delivered to San Francisco diners’ doors, courtesy of new headless restaurant Young Fava. The concept focuses on a rotating menu of “new American classics,” which currently includes full caviar service and a foie gras torchon box on demand.
Customers can choose different types of caviar (with different price points); each option is equipped with crepes, tamago, kettle chips, creme fraiche, chives and dill. Similar, the foie gras torchons come packaged with fresh grilled bread, slow-roasted strawberries, arugula and three different salts.