Jason Halverson

Elevating everyday menu items with upscale ingredients is a tried-and-true method for providing customers with modern takes that are infused with both creativity and approachability. The Potato Pavé Tots appetizer, featured at upscale Cal-American concept The Vault Steakhouse, marries the classic pavé with a nostalgic item that has found itself at the center of flavor-forward innovation: tater tots.

Calling this dish “a decadent delight,” Executive Chef Jason Halverson starts by alternating layers of thinly-sliced potatoes, butter, salt and thyme, which are baked to a golden brown to create a traditional pavé. Halverson changes things up by cutting the pavé into bite-size cubes, which are fried until the exterior is shatteringly crisp, enveloping a creamy interior. Each tot is topped with tangy crème fraîche and sieved eggs mixed with minced chives and shallots. The grace note is a spoonful of luxurious, umami-rich Royal White Sturgeon caviar. “The overall flavor experience is a decadent and indulgent treat that will impress anyone who tries it,” says Halverson. “It’s a standout dish in a city built on standout dishes.”