*A Southern California eatery is turning heads with a menu item that can run nearly $100, and it’s not a steak.
Daybird, the popular Silver Lake restaurant, is generating serious buzz with its Hot Cod Sando, a fish sandwich whose price tag is as bold as its flavor profile. According to the Tasting Table, the base sandwich is a substantial offering built around a chili oil-dipped cod filet on a freshly baked bun with melted cheese — and at roughly $20, it holds its own against comparable menu items around town. But it’s the optional upgrade that sends the price into luxury territory.
A yuzu tartar sauce finished with Astrea caviar can push the total north of $80 before tax, transforming an already impressive sandwich into a high-end dining event.
Daybird prepares limited quantities of the indulgent creation each day. That scarcity factor has only added to the appeal, with fans showing up early to secure one before they sell out.
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The caviar-crowned sandwich represents a growing food culture moment where the spectacle of a dish, its scale, its novelty, its sheer audacity of price, is part of the draw. And while the Hot Cod Sando is clearly commanding attention, it’s a bit of a departure from the dish that put Daybird on the map. The restaurant, which opened in 2021, made its name on Szechuan-style fried chicken.
Chef Mei Lin was instrumental in getting Daybird off the ground, steering the business through the difficult landscape of a pandemic-era launch. She has since moved on from the restaurant, though the brand she helped build continues to make noise — one very expensive fish sandwich at a time.
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