The head chef once found onion repulsive, but then—by chance—discovered his love for the pungent bulb and went on to be obsessed with it. The allium is hard-wired in Euphoria’s DNA – from the décor and tableware to the sauces and dishes. His oignon jamboree, which makes an appearance in the lunch and dinner prix-fixe, elevates the onion from a supporting role to a leading cast—different varieties of onions cooked five ways are topped with caviar.