Ilya J. Panchernikov, managing director of Caviar Russe, says that the company considered various states for its second outpost but that Miami made the most sense because many of its New York City clients have homes in Miami. Panchernikov says they chose Brickell because it's more of a year-round area than Miami Beach. He says his family has been in the caviar business since the 1980s and sells only sustainably harvested roe.
Like the New York Caviar Russe, the Brickell restaurant doesn't have an oven and offers raw, caviar-inspired cuisine. The upscale eatery also prides itself on the smoked fish and fois gras selections — items, along with champagne, that are available for sale in the boutique. At the restaurant, caviar accompanies bluefin tuna sourced from Japan's famous Tsukiji market ($75), steak tartare with caviar ($65), oysters ($38), and about two dozen other upscale dishes.
Caviar, after all, is a delicacy, and 1.1 pounds of Almas Osetra caviar from the Caspian Sea retails for $10,445 at Caviar Russe. Authentic caviar comes from three species of sturgeon — Beluga, Oscierte, and Sevruga — which inhabit the Caspian Sea, the Sea of Azov, and the Black Sea, respectively. At the Caviar Russe boutique, you can sample before you buy, and the staff is well-versed in all things caviar-related.
At the Caviar Russe Miami opening party, which New Times was invited to attend, a DJ played, and canapés featuring caviar, fois gras, and smoked salmon were served. There was bottomless champagne too. The foyer of the Four Seasons teemed with beautiful people dressed in the latest designer styles. It was a lavish affair for a luxe restaurant. Indeed, caviar can't be served out of just any space, and Caviar Russe's dining room is adorned with ornate chandeliers, gold accents, and plush chairs fit for tzars.
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