Article body copy I am sitting at a slick Manhattan waterfront restaurant on the banks of the East River, New York City, trying to decide why I find the caviar pizza on the menu so disturbing. Jonathan Haffmans, the executive chef of Industry Kitchen, is telling me how their extremely expensive signature “24K” pie is made. “First of all,” Haffmans says, “if you want it, you have to book it at least 48 hours in advance. It takes us that long to assemble all the ingredients.” When an order comes..