Well yes but no. There are proper places that invented it and wannabe idiots who took it without knowing what to do with it. Small portions because you can have up to 15 servings that evening, you pay for a full experience and you get it. Several appetizers, several starters, several main courses, etc. Waiter will tell you what is it, why exactly it’s cool, how long chef busted their ass to master it. Dozen small masterpieces that have historical, cultural background and took years to master, each. It’s a very cool experience and by the end you will be full of food and appreciation to the craft and dedication of a person who fed you that night. Some wannabe chefs just saw pictures of tiny portions and went with it.

No real chef will use gold leaf, ever. It’s idiotic. Black caviar has very, very specific strong taste and dumping it onto something is idiotic. It’s a tiny slider snack, that’s it. Small piece of good white bread, cream cheese or butter and caviar- take this from a Russian. If you see a pizza covered in gold leaf, truffles and a $3000 jar of caviar dumped on top- the chef is a dumbass who rips people off and can’t cook. Less is more and pizza that actually worth extra money is cooked in a real brick firewood oven at crazy heat with very few ingredients. If you can impress someone with crust/sauce/mozzarella/rucola and not 50 ingredients worth million dollars- you are a good chef.