Caviar Russe

The story

Crafted with passion, served with love

The Standard for Caviar in New York City

At 538 Madison Avenue in Midtown, Caviar Russe has built a reputation as the United States' premier caviar destination — a claim backed by a Michelin star held continuously since 2014 and a Forbes Travel Guide Four-Star rating. What sets it apart begins at the source: while much of the industry draws from Chinese farms, Caviar Russe sources its sturgeon caviar from a German farm, a distinction that underpins the quality of everything on the menu.

Two Spaces, Two Moods

The New York flagship occupies a Midtown townhouse with two distinctly different atmospheres. Upstairs, the Dining Room feels like a private residence — crown moldings, hand-painted wallpaper, and Hollywood-style bench seating set the scene for the award-winning tasting menus, which rotate seasonally and are built around the restaurant's namesake ingredient. Downstairs, the Bar & Lounge shifts the register entirely: royal blue velvet bar seats, intimate banquettes, and a darker, more atmospheric mood. Here, an extensive raw bar, signature rolls, and caviar bites share the menu alongside shared plates.

Martini Hour and the Art of the Celebration

The downstairs lounge is also home to Martini Hour, Caviar Russe's elevated take on after-work drinks. Bite-sized caviar cones and stiff martinis draw a loyal Midtown crowd looking to unwind without sacrificing quality. The champagne list leans French and prestigious — Dom Pérignon, Moët & Chandon, and Ruinart among them — making it a natural fit for marking milestones as much as ordinary Tuesdays.

For more formal occasions, a private dining room tucked within the townhouse offers an intimate setting for celebrations and special events.

Take the Experience Home

A caviar boutique on the ground floor extends the Caviar Russe experience beyond the table. Mother-of-pearl spoons, sterling silver Christofle servers, and tins of caviar stamped with the house seal are available for those who want to recreate the ritual at home — a rare touch that reflects how seriously the restaurant takes its role as both importer and educator.