Caviar might be having a moment, but Caviar Russe is not concerned with trends. For more than two decades, the Midtown Manhattan restaurant from the United States' largest caviar distributor has steadfastly focused on what it does best — delivering premium products.
When Caviar Russe first opened its doors in 1997, diners had to buzz for entry into the primary dining room on the second floor, which helped to create the feeling of an intimate, yet undeniably upscale gathering place for caviar connoisseurs.
The 2021 opening of the first-floor lounge and raw bar offered the same quality experience with a slightly more modern flavor. Still, Caviar Russe continues to be unwavering in its commitment to the quality of its central export, which is sourced exclusively from a single German sturgeon farm.
- That Caviar Russe sources its products from a German sturgeon farm immediately sets it apart from the industry's more common practice of getting caviar from Chinese farms. This commitment ensures its sterling reputation as the U.S.’s premier caviar importer.
- Caviar Russe's moody downstairs lounge's Martini Hour is perfect for after-work drinks. Manhattanites adore this elevated happy hour, which offers bite-sized caviar cones and stiff martinis to unwind.
- The design of the Midtown restaurant's two spaces contrasts delightfully. The downstairs lounge is dark and atmospheric, with royal blue velvet bar seats and intimate banquettes. The main restaurant upstairs feels like a lavish townhouse, with crown moldings, hand-painted wallpaper and Hollywood-style bench seating.
- A caviar boutique downstairs offers the supplies necessary to re-create the Caviar Russe experience at home: mother-of-pearl caviar spoons and serving plates, sterling silver Christofle caviar servers and tins of to-go caviar stamped with the company’s seal.
- Prepare to indulge in the finest of bubbles at Caviar Russe. But instead of prosecco, this French-leaning roster features champagne from prestigious houses such as Dom Pérignon, Moët & Chandon and Ruinart.
- The Golden Egg, Caviar Russe's signature dish, arrives as a breaded, soft-boiled egg nestled in Parmesan foam and crowned with a generous scoop of golden osetra caviar.
- The downstairs lounge menu's format encourages diners to share dishes like hamachi ceviche, duck croquettes served with apricot mustard, and deceivingly decadent caviar baked potatoes. Caviar service is available a standalone course.
- The dining room offers a three-, six- and ultra-indulgent 11-course tasting menu. If that proves too overwhelming, dishes can also be ordered à la carte. Subtle Japanese flavors and haute-French cuisine techniques shine in dishes such as king crab in a tangy lemongrass consommé. The six- and 11-course menus feature caviar, and it can be added to the three-course offering upon request. Or you can just enjoy caviar service as a standalone course.
- The 11-course tasting menu is not just a meal; it's an over-the-top odyssey. Diners begin their Grand Tasting Menu experience in the downstairs lounge, indulging in caviar and champagne flights. They then ascend to the open kitchen for courses personally curated by executive chef Edgar Panchernikov.
- The menu at the NYC restaurant feels elegant and playful due to its star ingredient's sometimes-unexpected appearance on seemingly humble dishes such as baked potato, artichoke or the already rarified sea urchin and scallops.
Bar
Brunch
Dinner
Gluten-free options
Kid friendly
Lunch
Private dining
Reservations recommended 
Self-parking
Vegetarian options
