Have we reached peak avocado toast? (Rather, #avocadotoast?) The oh-so-Instagrammable open-faced sandwich is so ubiquitous, it’s become something of a punchline — but every once in awhile, a version comes along that really deserves the attention. Such is chef Vinson Petrillo’s avo-toast at boutique Charleston hotel Zero George — with frozen shaved foie gras, Ossetra caviar, tuna belly, and charred grapefruit. Avocado never looked so good.
The bread: Rather than toast, Vinson uses brick pastry, a flaky Middle Eastern pastry, brushed with clarified butter and sea salt, and baked until crispy and golden.
The topping: First, the tuna belly, chopped tartare style, then seasoned with charred grapefruit bitters, fried garlic, egg yolk, salt, herbs and olive oil. There’s grapefruit, too, sprinkled with sugar and brûléed. There’s foie — cured, poached, then frozen, such that shavings of it melt and turn creamy as you eat. There’s ossetra caviar, some of the best in the world.
Oh, and thinly sliced avocado. Because that’s why we’re all here, right?