New York Times, Aug. 20, 2019

Keep this French butter with genuine osetra caviar on hand for deluxe baked potatoes.

Your baked potato will never be the same: Just let some French butter with osetra caviar from Israel melt over its craggy terrain. Caviar butter is the latest product from Marky’s, a Florida-based caviar and fancy food company that recently opened a shop at 1067 Madison Avenue on the Upper East Side. Keep some of the caviar butter in the freezer, or refrigerator, to spread on toast for quick hors d’oeuvres or to dress seared sea scallops.

Marky’s Caviar butter, $45 for 3.5 ounces,


An earlier version of this article misstated the address for Marky’s Upper East Side shop. It is 1067 Madison Avenue.

Florence Fabricant is a food and wine writer. She writes the weekly Front Burner and Off the Menu columns, as well as the Pairings column, which appears alongside the monthly wine reviews. She has also written 12 cookbooks.

A version of this article appears in print on , Section D, Page 3 of the New York edition with the headline: To Slather: A Delectable Splurge: Caviar Butter. Order Reprints | Today’s Paper | Subscribe