I N V I T E D T A S T I N G
When you order caviar, chances are you'll be served blinis (small pancakes), sour cream and chives to eat it with. However, at "28 Wilkie Bar & Restaurant", I was introduced to a completely different experience of indulging in this luxurious food.
What co-owner Benjamin did was scoop the luscious black fish roe from the tin and placed them in a neat pile on the outside of my hand, on the flattish triangular area of skin where the bases of thumb and index finger meet. Following his instructions, I picked them up using my mouth, and pressed the roe spread across my tongue against the roof of my mouth (such sensuousness!) to extract the goodness from each little pearl. Ambrosial doesn't even begin to describe the taste! What's more, we started with the Amur River Caviar which was the least expensive at $180++. As we progressed to the even more premium variety of the Hybrid ($220++) and the Kaluga ($400++), the levels of pleasure soared even higher.
I never thought there would be that much difference between caviars but this opportunity to try three types at one go, opened my eyes.
The Hybrid was the most complex and creamiest. And as much as I loved that, it was the Kaluga that blew me away. There was a pristineness to this most expensive one that gave it an unrivaled edge.