Caviarteria

Caviarteria Restaurant Review:

This subterranean caviar and Champagne bar adjacent to a contemporary church is classically elegant right down to the gleaming grand piano and twinkling chandeliers overhead. Pearly white banquettes line either side of the lounge. Domestic sturgeon, salmon and trout caviar, tiny translucent bubbles on beds of blinis, are complemented by glasses of bubbly, namely, a Laurent Perrier Brut Rosé and a Piper Heidsieck Brut. On the highest tier are imports like Kaluga prime that succeeds the prized Beluga and yields a buttery and balanced flavor, and the osetra (both Golden and Bulgarian) with pronounced sea and toasted nut notes. For more substantial fare, post-tasting, opt for one of the platters with choices like smoked trout, smoked sturgeon, foie gras and scallop.