Updated: October 24, 2023
There’s nothing fishy about why caviar has emerged as the year’s hottest food trend. Whether eaten on a blini or straight off a mother-of-pearl spoon, these little eggs add elegance to even the most casual dishes
What is Caviar?
In 1984, the American operatic soprano Beverly Sills told the New York Times, “I lived through the garbage. I might as well dine on the caviar." She was referring to her role with the New York City Opera, which finally seemed to be on the verge of an upswing. But while we may not have been fighting the harsh judgment of Manhattan theater critics, we too have lived through challenging moments these past two years. Does that mean we should indulge in caviar on a whim any night of the week? The answer is yes.
As fate would have it, the same illustrious newspaper would recently spotlight a deliciously lavish new trend on the New York dining scene: the caviar bump. In an often-reposted article posted this month, the New York Times touts the wonders of the addictive extra being requested at many restaurants across the city. “Caviar bumps — in which a dollop of the fish roe is eaten (not snorted) off the back of one’s hand — have become a decadent and naughty way to consume the pricey delicacy at certain restaurants, fashionable bars, art festivals and other showy gatherings,” writer Alyson Krueger reported, ““People used to get high off drugs Now, we’re getting high off the food.”
TASTY TREASURES
Before the pandemic, many South Florida diners had become accustomed to seeing caviar paired with other rich products, such as lobster and oysters at restaurants and private events alike. Post pandemic, a wave of interest in incorporating the expensive treat on to a variety of appetizers and main dishes has only expanded. In fact, caviar-topped dishes became one of the most requested this past year by clients who have hired Thierry’s to cater their exclusive gatherings, being served at well family events like weddings and luncheons, as well as cocktails and dinners organized by top names in luxury like Gucci and La Prairie, whose Art Basel week gala dinner featured several tempting menu items topped with scoops of fish eggs for added flavor. This rise in popularity is largely in response to a younger clientele that is becoming increasingly more interested in exploring and learning about the finer things in life, including caviar. It’s decadence but not unapproachable, as caviar can be added to anything from omelets and potato chips to filets of Branzino.
And at Thierry’s, we’re happy to oblige our trend savvy clients with any request — decadent or otherwise.
