Traditional service
A chilled bowl over ice. Mother-of-pearl or bone spoon, never metal, which reacts with the roe. Warm blinis, room-temperature crème fraîche, chives. Nothing else — a good caviar does not need building on.
Fish · Special order
Caviar, held at the counter.
A small caviar cellar in partnership with Caviar Russe. Osetra, Kaluga hybrid and American hackleback — held on ice at 28 to 32°F, ready for pickup.
I From the counter
About the caviar.
Caviar Russe supplies our tin cellar, the same source that has been at the top of Manhattan and Miami dining rooms for two decades. We keep Osetra Classic and Kaluga Hybrid on ice at 28 to 32°F. American hackleback and Golden Osetra rotate seasonally.
Sold by the tin — 30g, 50g and 125g standard. Special orders in 250g and 1kg for events, with 48 hours’ notice. Every tin comes with mother-of-pearl service spoons, and blinis if you ask at pickup.
This is a stocked-shelf partnership, so the 30g and 50g Osetra need no advance order. Everything else, call ahead.
At a glance
PartnerCaviar Russe, New York
Standard tins30g · 50g · 125g
Special orders250g · 1kg — 48 hours’ notice
SelectionsOsetra Classic · Kaluga Hybrid · Hackleback · Golden Osetra
ServiceMother-of-pearl spoons and blinis on request
Cooking notes
How we’d cook it.
The one dish
Toasted brioche, warm scrambled egg, a spoonful of Osetra across the top. A two-minute course and a five-star opener.
More from the case
While you are here.
Hold one for me
Call the counter.
24 hours’ notice for special cuts and dry-aged whole loins, 48 for whole-animal items and holiday standing orders. We hold the case for the order with your name on it — that is the counter conversation behind every cut.