1. Dining Experience at Caviar Russe
2. The Rise of Caviar Bars
3. Caviar Trends Across the Country
During a recent dinner at the Bar & Lounge at Caviar Russe, I indulged in a delightful selection of dishes that I ate mostly with my hands, including tiny, pebble-shaped, twice-baked potatoes, cones of nori filled with scoops of fatty tuna, and crispy crackers filled with smooth uni custard—all topped generously with luscious, salty caviar.
Caviar Russe, established in New York, sources its caviar from sustainable sturgeon farms in Germany. For 25 years, it has operated from its midtown Manhattan location, with the fine-dining restaurant upstairs receiving a Michelin star for its exquisitely presented tasting menus over the past nine years. Consequently, the more casual vibe of the ground-floor lounge offers a refreshing alternative. Guests can relax on banquettes or enjoy people-watching from the 14-seat bar where various drinks, including martinis and fine vodka, complement the caviar dishes.
Chef Edgar Panchernikov highlights the growing interest in caviar within bars and restaurants post-pandemic, noting, “We wanted to offer the same elevated experience but in a more relaxed setting.” Traditional caviar service is available upon request, complete with garnishes and condiments, but the approachable bar menu also features more affordable small plates to entice newcomers. The response has been overwhelmingly positive, with regulars appreciating the casual stop and novices eager to explore.
This increased interest in caviar reflects a broader trend across Manhattan. For example, the newly opened Champagne & Caviar Bar at RH Guesthouse in the Meatpacking District and the upcoming outpost of Caviar Kaspia at The Mark Hotel signals that caviar is becoming increasingly accessible. Additionally, Marky’s Caviar on the Upper East Side offers its own café, Huso, offering a unique dining experience under the guidance of notable chef Buddha Lo, who recently gained fame from “Top Chef.”
Even during the pandemic, Air’s Champagne Parlor in Greenwich Village adapted by sharing take-home caviar kits. Now, patrons can enjoy a caviar sandwich, a dish that generated buzz since its debut in 2017, if they manage to secure a table.
Caviar is not just a New York phenomenon; it has also gained popularity across the nation. For instance, Australian chef Shaun Hergatt opened Caviar Bar at Resorts World Las Vegas last year, providing an informal way to enjoy high-quality caviar. In Washington, D.C., the wine-and-cocktail bar Apéro features an enticing caviar experience alongside gourmet pairings. At Zero Restaurant in Charleston, guests can indulge in a variety of dishes including oysters and Wagyu-katsu sandwiches, complemented by top-quality caviar from Vinson Petrillo.
The Zero restaurant proudly serves Regiis Ova, a sustainable caviar producer founded by renowned chef Thomas Keller, who established a permanent location for the Regiis Ova Caviar & Champagne Lounge in Yountville, California. This lounge encourages a relaxed atmosphere where guests can enjoy caviar-topped dishes and unique snacks, departing from the stiff traditions of formal dining.
This is indeed the resurgence of caviar as a trendy and enjoyable culinary option, breaking away from its formerly fusty reputation.
