Much like the team at its sister venue, the Michelin-starred Soseki, the team at Bar Kada says its Chef de Cuisine Mike Vang “likes to do the high-low thing.” It has nothing to do with altitude, rather the art of pairing an elegant ingredient with one less refined for an unexpectedly delightful mash-up. Case in point: caviar and chicken wings.
It is all things sexy-savory under the sun. “Chicken skin and caviar ..
. ” he says. And his face spreads into a grin.
“It’s beautiful.” Crispy and fatty, buttery and briny, “It’s a great contrast,” he notes. And, he says, a brilliantly approachable way for new fans to discover the joys of caviar, which celebrates its national holiday on July 18.
With caviar, the “high-low” thing makes a lot of sense in particular because centuries ago, it wasn’t the Persian elite or the tsars of Russia scarfing it down on fancy little spoons. But the fisherman, who for ages had fed their families with, among other less-salable parts, the roe of the sturgeon so plentiful in their waters. Fast-forward a bit and these lovely little bubbles of brine are now highly prized due in part to overfishing (wild-caught sturgeon caviar is prized above that of farm-raised) and high demand for a luxe item often served alongside Champagne and oysters or as a crowning feature on top-tier nigiri.
2024 Orlando Sentinel Foodie Awards: Best Splurge At Bar Kada, says Vang, the primary intent is for guests to learn about sake in an intimate environmen.
