We tried the Golden Glizzy, the Miami Open's $100 caviar-topped hot dog
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The last time I had a hot dog, it cost $1.50 and I was sitting in a Costco food court.
- Proof that life comes at you fast: Yesterday, I tried the $100 Golden Glizzy, the Australian Wagyu hot dog topped with an entire tin of Golden Goat Caviar and a sprinkling of gold flakes.
Why it matters: This thing costs $100! It's food made with actual gold. Rick Ross gave his stamp of approval! And the internet-famous specialty dog will be available only at the Miami Open's Piper-Heidsieck Champagne Garden.
- And yet!
State of plate: There's no doubt this is an elevated and yummy glizzy, but it tasted mostly like a regular dog to me — and those are my feelings without having paid the $100. (Golden Goat comped it for me. Much appreciated…and, I'm sorry.)
The intrigue: What makes this dog special (in my opinion) are the creative swaps.
- Instead of a soft bun, the hot dog is wrapped in a crunchy, shell-like croissant, made by locally-operated Ficelle Bakery, which offers a hint of sweetness. (Maybe my favorite element.)
- Instead of ketchup or mustard, bites are met with the creaminess of crème fraîche and mascarpone and topped with chives.
Then, there's the caviar: Each bite begins with a lovely saltiness, but with that much caviar (30g!), I expected it to be the standout flavor. By the end, the more notable flavor was the dog itself.
- I snuck a few bites of caviar from the tin and, well, it was delicious — and maybe that's the whole point.
- The luxury product is 100% sustainable, uses no preservatives and is never frozen.
What they're saying: "Caviar is having a moment," Golden Goat managing partner Keith Glickman told me. (Look up #CaviarBump anywhere on social media and you'll see he's right.)
- The brand emerged from a private, members-only caviar club two years ago and still caters to the more traditional caviar audience.
- But Golden Goat has also "really been about pushing boundaries overall, asking how we can showcase caviar in different and unique ways that are also thoughtful," Glickman said.
Behind the scenes: The team tried many iterations before landing on the final product. Think mini dogs, big dogs, using different crème fraîches.
- They even toyed with a caviar empanada, Glickman said. While it would've been "very Miami," they decided the hot dog format was "a little more universal" and would appeal to the global crowd at the Open.
Glickman hopes those who try the glizzy can start envisioning caviar being used in new, creative ways, to break the rules a bit.
The bottom line: Eating this dog is definitely an experience — and an enjoyable one at that! But Glickman has no plans to sell it after the Open outside of a few in-store, limited runs.
- Luckily, there's always Costco.