Marky’s Caviar, a Florida company, opens a New York branch.
A Caviar Shop With a Tasting Menu, on the Upper East Side.

By Florence Fabricant, The New York Times.

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The chef Buddha Lo, who worked at Eleven Madison Park, is preparing a number of small plates at Huso, a restaurant inside Marky's Caviar on the Upper East Side.
Credit: Emon Hassan for The New York Times

Marky’s Caviar

This Florida company has set up shop in New York. Its gilded new boutique and restaurant offers more than a dozen fish-roe products, mostly farm-raised but a few wild, like American hackleback. Russian osetra from sturgeon broodstock raised in Israel is the top of the line. In addition to caviar, there are smoked fish, Ibérico ham, foie gras and other luxury items. Toward the rear of the shop is Huso, a 12-seat restaurant named for beluga (in Latin, huso huso), where the chef, Buddha Lo, an Australian who worked at Eleven Madison Park, prepares an all-day menu of small plates, like king crab with caviar in a lobster bun, Wagyu tartare with caviar, and caviar samplers with blini and buttery madeleines. In the evenings, starting next week, a multicourse tasting menu, $200, will be available. Marky’s is the work of Mark Zaslavsky and Mark Gelman, who started selling seafood, caviar and other imported specialties wholesale and retail, and opened a shop in Miami in 1983. By the late 1990s, they anticipated the restrictions on caviar from wild sturgeon that are now in place and set up an aquaculture operation dedicated to several species of sturgeon, including beluga, in northern Florida. This fall at their Sturgeon Aquafarms, they expect to be able to start producing beluga, for which they hold a government license and international certification. Their farming operation is also working with countries along the Caspian Sea to help restore the sturgeon population, especially for beluga. (Opens Wednesday)

1067 Madison Avenue (81st Street), 212-288-0850, markysonmadison.com.

Source: The New York Times