06/06/07

Treat yourself to a yummy lunch

by agentred

I was very skeptical about trying their new food menu because I'm not a huge fan of their caviar. Yesterday, I had a wonderful and filling Parisien sandwich with ahi tuna, caviar, quail egg, on toasted roll. Next time, I will try the truffled egg next and the cauliflower panna cotta (copied from the French Laundry cookbook?). I am very excited about this find!

• Pros: Yummy
• Cons: Small space

03/08/07

Amazing experience, excellent food.

by strep78

When invited to the caviar cafe, I was skeptical at first. I love caviar but I assumed it would be a ton of money and I would still leave hungry. I was pleasantly surprised by the extensive menu. There is something for everyone here. I had a caviar sampler which gave me a generous tasting of all of the domestic caviars that are getting so much press these days. I then had a tasty ahi tuna sandwich as well as one of their signature dishes, a decadent truffled egg- a softly scrambled egg infused with white truffles served in its shell and topped with creme fraiche and California Osetra Caviar. There is a great wine list featuring California sparklings as well as some of the best French champagnes. We were lucky to come during happy hour when they have great deals on their domestic bubbly. And if you really want to spoil your taste buds, you can get two different wine flights that are paired perfectly with different caviars. The cafe also does weekend brunch specials- a caviar omelet and smoked salmon eggs benedict. I thoroughly enjoyed my dinner and since I work in the financial district I will definitely come back for lunch. The staff was super knowledgeable and service was great. The space is small, bar seating for only 12, so the vibe is intimate. They close fairly early (7pm Mon-Fri) so go straight form work. It was a caviar experience I would highly recommend.

• Pros: Food, service, ambiance
• Cons: small space, a little pricey- but worth it

Splash out on caviar at lunchtime at this family-owned cafe.

by Kim Cooper

In Short
At this shop and cafe, exquisite caviar from its Central Valley sturgeon farm is offered, as well as Russian and Iranian imports. A few diners cluster around the central serving bar at lunchtime, underneath hanging blue cone lamps. The menu includes osetra, sevruga and other caviars on buckwheat blini pancakes, smoked salmon and whipped mascarpone cheese on a bagel, or house-made sturgeon sausages.