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Caviar in Miami has stopped being a supplement you add to a dish. Across the city, it has become the dish itself, built into everything from a rooftop millefeuille to a single perfectly cooked egg. A few years ago, the ingredient mostly showed up as an upsell, a small tin offered tableside, an optional add-on quietly tacked onto a tasting menu. That’s no longer how Miami’s best kitchens are treating it. Chefs are building entire signature dishes, and in some cases entire restaurant…
