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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