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Caviar service has long been an integral part of the offerings at this fine dining institution, but executive chef Anthony Martin shook things up in early September when he replaced the four-tiered caviar “staircase,” with this molded coral serving piece.
Tru management said the introduction of the new services has resulted in a massive 1,000 percent increase in caviar sales.
While the previous presentation featured a set amount of caviar with four different garnishes, the coral piece, fitted with abalone shells in which the caviar is served, allows diners to mix and match from nine varieties of fish roe. Customers can taste wild ossetra from the Caspian Sea at $380 for 25 grams, or 10 grams of wasabi tobiko, trout roe, or eggs from the keta salmon for $12 each.
Priced in between are Kaluga caviar, from a farm-raised sturgeon in China, and farm-raised ossetra from Russia, Italy and California.
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