New York has no shortage of restaurants willing to put caviar on your plate. The question is whether that caviar is worth eating.
Walk into the wrong spot and you'll get a decorative smear of roe on a $45 appetizer, more photo opportunity than actual indulgence. The good news is that NYC also has some of the finest premium caviar in the country, if you know where to look.
This guide covers the restaurants that take caviar seriously, the retail sources worth trusting, and why delivery might actually be your best option for experiencing ossetra at home.
What Makes Caviar Premium
Not all sturgeon eggs are created equal, and the differences matter more than marketing would have you believe.
Ossetra
Ossetra comes from the Russian sturgeon (Acipenser gueldenstaedtii) and ranges from golden amber to dark brown depending on the fish's age.
The flavor profile leans nutty and briny with a firm pop. It's the workhorse of premium caviar for good reason:
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Complex enough to appreciate on its own
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Versatile enough to pair with champagne or vodka without getting lost.
Kaluga
Kaluga is sometimes called "river beluga" because its large, glossy pearls and buttery texture recall the banned Caspian beluga. Kaluga hybrid (crossed with Amur sturgeon) has become the go-to for those seeking that old-world beluga experience through legal, sustainable sourcing.
Expect a creamier, more delicate flavor than ossetra.
Sevruga
Sevruga offers smaller pearls with an intense, briny punch. It's the boldest of the three and not for everyone, but devotees swear by it.
The word "Malossol" on a tin means "lightly salted" in Russian and indicates the highest grade. Premium caviar needs minimal salt because the eggs are fresh enough to not require heavy preservation. If a vendor doesn't specify Malossol, ask why.
Sourcing has shifted dramatically over the past two decades. Wild Caspian caviar is effectively unavailable due to overfishing and trade restrictions.
Today's premium caviar comes from sustainable aquaculture operations in places like China, Italy, Israel, and California. This isn't a compromise. The best farms now produce caviar that rivals or exceeds historical wild-caught quality because they control every variable from water temperature to diet.
NYC's Top Restaurants for Premium Caviar
These aren't just restaurants that serve caviar. They're the spots where caviar is treated with the respect it deserves.
Caviar Russe
The only Michelin-starred restaurant in America with caviar as its focus. The ground-floor lounge on Madison Avenue extends caviar service into a proper tasting experience, layering it across dishes from oysters to beef tartare.
This is where you go if you want to understand caviar as a central ingredient rather than a garnish. Their Sunday brunch offers a more accessible entry point with caviar omelets, dutch pancakes, and a caviar-topped baguette.
Le Bernardin
Eric Ripert's three-Michelin-star institution needs no introduction, but its caviar service deserves specific mention. You'll choose from Royal Osetra, Golden Imperial, or Imperial Golden Osetra.
The warm scallop tartare with caviar demonstrates how a kitchen at this level handles the ingredient. This isn't caviar as decoration. It's caviar integrated into a dish by someone who understands texture and temperature.
Per Se
Thomas Keller's New York flagship incorporates caviar into its tasting menu format. The famous "Oysters and Pearls" dish (sabayon of pearl tapioca with oysters and caviar) has been on the menu for over two decades for good reason.
Reservations are notoriously difficult, but if you're already navigating that process, the caviar course is non-negotiable.
Cote Korean Steakhouse
An unexpected addition, but hear me out. Cote serves Regiis Ova Kaluga Royal ($120/oz) atop Korean milk toast, and the combination works remarkably well.
The subtle sweetness of the toast against the briny caviar creates something you won't find at traditional caviar spots. If you're already there for the A5 wagyu, the caviar service is worth adding.
Premium Retail Sources
Restaurant markup on caviar typically runs 100-200% over retail. If you're comfortable with home service, buying direct makes financial sense.
Petrossian NYC
The Petrossian family has been in the caviar business since 1920, and their Meatpacking District boutique (419 W 13th Street) remains a benchmark.
Staff can guide you through their selection from entry-level to reserve tins.
Fair warning: the brand commands a premium, and you're partially paying for the name.
That said, the quality is consistent, and for a first retail purchase, consistency matters.
Russ & Daughters
The Lower East Side institution has been selling caviar since 1914. They carry only Malossol grade and offer a range from American Hackleback to Osetra Gueldenstaedtii.
The staff knows their product, and there's something to be said for buying caviar from a place with over a century of reputation on the line.
The limitation with retail, whether Petrossian or Russ & Daughters, is that you're working around their inventory and their schedule. You get what's in stock when you can get there.
A Better Option: Premium Caviar Delivered
Here's the reality that most guides won't tell you: the caviar you eat at a restaurant and the caviar you can buy from a quality purveyor is the same product.
Le Bernardin isn't curing their own sturgeon eggs in the back. They're sourcing from suppliers, just like you can.
The difference is markup, environment, and convenience. Restaurant service makes sense for special occasions when you want the full experience.
But for a dinner party at home, a quiet evening with good champagne, or building an ongoing relationship with quality caviar, direct delivery is the smarter play.
Imperia Caviar offers same-day delivery throughout Manhattan and overnight shipping across the tri-state area. The selection includes:
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Classic Ossetra: Firm pearls, nutty and briny, the benchmark variety
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Kaluga Hybrid: Large pearls with that buttery, beluga-adjacent character
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Imperial Reserve: Top-tier selection for when quality is the only consideration
The cold chain matters more than most people realize. Caviar should be stored at 26-34°F, which is colder than a typical refrigerator.
Imperia ships in insulated packaging with gel packs calibrated for the transit time to your address. By the time it reaches your door, it's been handled correctly from source to service.
Serving Premium Caviar at Home
Proper service isn't complicated, but the details matter.
Temperature: Keep the tin on ice until service. A small bowl nested in crushed ice works well. The caviar should be cold but not frozen.
Utensils: Mother of pearl, bone, or gold spoons only. Metal reacts with caviar and imparts an off taste. If you don't have proper spoons, use a small wooden or plastic one before reaching for silverware.
Accompaniments: Traditional service includes blini, crème fraîche, and perhaps minced egg or chives. Quality caviar honestly needs nothing, but if you want accoutrements, keep them minimal. The caviar is the point.
Pairings: Brut champagne (Blanc de Blancs pairs particularly well) or chilled vodka. The acidity of champagne cuts through the richness while vodka provides a clean, neutral backdrop. Skip oaked wines entirely.
Quantity: Plan for roughly one ounce per person as a starter course, more if caviar is the centerpiece.
What to Expect to Pay
NYC caviar pricing spans a wide range depending on where and how you buy.
Restaurant service: $120-300+ per ounce depending on the establishment and variety. Add 20%+ for tax and tip. A 30-gram service at a Michelin-starred restaurant with champagne pairing can easily exceed $400 for two people.
Retail (in-store): $90-260 per 50 grams at quality retailers like Russ & Daughters or Petrossian. Selection depends on current inventory.
Direct delivery (Imperia): Competitive with retail pricing, broader selection, and the convenience of same-day Manhattan delivery. For regular caviar consumption or hosting, this is where the math works best.
The bottom line: restaurant experiences have their place, especially for first-timers who want guidance and atmosphere. But once you know what you like, buying premium caviar direct and serving it at home delivers better product for less money.
Check out our premium caviar selection to order for same-day NYC delivery!
