Black River Caviar, a Colorado company, offers the first “wild-raised” caviar on the market—the term refers to the mingling of sustainable fishing practices with ideal “birthing” environments for the eggs of Siberian sturgeon. We love its intense salinity and rich, creamy texture, and so do the chefs at Minibar, Restaurant Eve, Bourbon Steak, and Palena.
The caviar is $102 for 30 grams; delivery within 24 hours via FedEx; blackrivercaviar.com.
This appears in the December, 2009 issue of The Washingtonian.
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Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
