If there is a sturgeon on the doorstep, you know good things will follow.

 

Seattle Caviar holds caviar of Beluga, Paddlefish and Salmon plus black truffles, duck confit, foie gras, olive oil, vinegars, salts and condiments plus Champagne to wash it all down. Sampling is encouraged but one way to enjoy a Saturday afternoon might be the $20 tasting (reservations required, Champagne included) to explore the wonderful world of fish eggs. Seattle Caviar’s staff approach newbies and experts with a sense passion for education. Savor the flavors. Stuck on uses outside “naked” or topping Sunday’s omelet? Seattle Caviar has a raft of recipes…including Chef Thierry Rautureau’s (Rovers, Seattle) famous eggs.

 

Seattle Caviar, for us old Northwesterners, has relocated across the street to 2922 Eastlake Ave. E.