News From Caviar to Burgers: Reimagining Luxury A 30-second guide to 30 years in food history: trends in luxury foods. By Bryan Miller Updated on March 31, 2015 Share Tweet Pin Email 1980 Caviar Beggar's Purses By adding gold leaf to mini crêpes with caviar at Quilted Giraffe in Manhattan, chef Barry Wine created America's first profligate small plate. Photo Courtesy of Barry Wine 1982 Smoked Salmon Pizza While experimenting with pizza toppings at Spago, L.A. chef Wolfgang Puck hit on this opulent combination of sevruga caviar, smoked salmon and crème fraîche. Recipe: Pizza with Smoked Salmon, Crème Fraîche and Caviar Photo © John Ormond 1986 Maine Sea Scallops in Black Tie Daniel Boulud conceived this as a New Year's Eve special at NYC's Le Cirque: sliced scallops and black truffles in a puff pastry case, with truffle sauce. 1995 Oysters and Pearls For French Laundry's cleverly named starter, Napa chef Thomas Keller spooned osetra caviar and warm oysters on a cushion of creamy tapioca. Photo Courtesy of French Laundry/by Deborah Jones 2001 DB Burger Combining the best of French and American cuisine, Boulud hid over-the-top foie gras and short ribs inside his sirloin burger at NYC's DB Bistro Moderne. Photo © H. Amiard Was this page helpful? Thanks for your feedback! Tell us why! Other Submit