Because in case you haven’t heard, fancy fish roe is all the rage right now.
Caviar is in vogue these days.
According to The New York Times, “caviar bumps” — that is, the act of taking a small spoonful of this delicious delicacy and slurping it straight into the palm of your hand — has become so in vogue that restaurants and bars in Manhattan selling micro-hits of these fanciful fish eggs for $20 a pop.
While caviar has long served as a luxury fixture in high-end restaurants and hotels around the world, a new caviar bar dedicated to all-pearl fish roe opened in Charleston recently and quickly and quietly established itself as one of the go-to reservations. coolest in City.
“We have regulars coming in once a week now, which is great, but also a very pleasant surprise,” Zero George general manager Simon Stilwell told Forbes. “Another surprise was the high demand.”
Set in the square of a restored 19th-century mansion in Charleston’s historic Ansonborough district, The Caviar Bar at Zero George’s intimate tasting experience begins with a caviar presentation of Regiis Ova caviar, along with classic side dishes such as crème fraîche, homemade brioche, six perfect soft eggs, lemon and french fries.
The tasting, which is expertly curated by Zero’s executive chef Vinson Petrillo and beverage director Megan Mina, can be paired with a limited selection of champagnes and wines just for the occasion. Of course, as Charleston is a spirit-heavy city, craft cocktails from the restaurant’s bar downstairs are always on offer.
“Our experienced team adequately guides everyone from beginners to caviar aficionados through experience,” said Simon Stilwell. “Additionally, the à la carte menu offers something for everyone, and guests can enjoy caviar-free dishes such as our Wagyu Beef Sandwich or oysters.”
Serving as one of Charleston’s most stylish boutique hotels, Zero George’s restaurant has long been a foodie favorite for locals and travelers alike. After a renovation that saw the expansion of five new “extended-stay” residences on the property in 2021, the decision was born to expand its culinary offerings, including the Caviar Bar.
“Following the pandemic and with the addition of The Residences at Zero George, we have noticed an increase in the length of stays at Zero George,” Zero George general manager Simon Stilwell told Forbes. “Hotel guests were staying longer, and with that, requests for an à la carte addition to the acclaimed cuisine at Zero Restaurante + Bar also increased.”
Offering two separate booking times, 6:00 pm and 6:30 pm, Tuesday through Sunday, The Caviar Bar can only accommodate up to eight guests per seat. Reservations can be made at RESY and start at $65 per person.
“If you’ve had a bad experience with caviar, it will change your mind. If you’ve had good experiences, it’s only going to get better,” Simon Stilwell told Forbes. “We knew this would be a niche offering, but we are happy to see that the love and pleasure of caviar is out there!”