Small glistening spheres of fish roe and a sparkling glass of French bubbly—few pairings are so classic and delicious. In a day when phony luxury is exemplified by gold-encrusted doughnuts and fried chicken coated in the same precious metal (yes, those menu items exist), the caviar and Champagne combination remains the pinnacle of effortless, true elegance. Here are some Chicago
restaurants that provide caviar and Champagne experiences that rise above the rest.
Vol. 39 {39 South LaSalle, Suite 200, 312.604.9909}
In a low-lit room, lined with law books (it’s LaSalle Street, after all), Vol. 39 serves an elegant presentation of the fish egg and the sparkler. Their elaborate table-side cart service features small batch Champagne and caviar sourced from the only 100-percent sustainable caviar program in America. The menu includes Royal Belgian Gold Siberian, Galilee Prime Osetra, Imperial Gold Beluga Hybrid, and Russian Snake River White Sturgeon.
Maple & Ash {8 West Maple, 312.944.8888}
In a restaurant that defines Gold Coast luxury, Maple & Ash’s chef Danny Grant cooks up outstanding wood-fired steak and seafood. To kick off the meal, wine director Amy Mundwiler serves caviar and Champagne tailored to the individual customer’s taste. “Some guests love to layer flavors regardless of quality, while others will eat their caviar with a mother of pearl spoon and call it a good day,” says Mundwiler.
Del Frisco’s Double Eagle Steak House {58 East Oak, 312.846.6575}
Del Frisco’s is probably best known as a steakhouse, offering some of the finest USDA Prime red meat in the city. At the Esquire Champagne Room on the third floor, however, it’s all about the Champagne and caviar. “We offer three different selections of caviar served by the ounce: Classic White Sturgeon, Galilee Prime Osetra, and Royal Belgium. The accoutrements served with our caviar include homemade potato gaufrettes, crème fraîche, and minced egg whites and yolk,” says director and sommelier Mandy Sparacino.
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BLVD {817 West Lake, 312.526.3116}
Evoking the grandeur and romanticism of the classic movie “Sunset Boulevard,” BLVD ups the allure with this ultimate pairing. Executive chef Johnny Besch explains his strategy for pairing these two ultra-luxe comestibles: “Our caviar is served on a BLVD-branded lazy Susan with ten different accoutrements, including brioche toast points, crème fraîche, egg white, and yolk. This ‘build-your-own’ approach is essential to quality caviar service because it makes the experience interactive and customizable.”
Heritage Restaurant and Caviar Bar {2700 West Chicago, 773.661.9577}
When caviar is in the name of your restaurant, you’ve very publicly set the bar appropriately high for the roe you serve. With about a dozen different caviars to choose from, diners at Heritage Restaurant and Caviar Bar can make individual selections à la carte or can enjoy several on the Grand Caviar Platter, which includes Tobiko and Golden Whitefish roe. Though vodka—a traditional accompaniment to caviar, especially in Russia—is a notable pairing at Heritage, chef Meikle offers a well-curated selection of sparkling wines, including some from Austria and Israel.
NoMI Kitchen {800 North Michigan, 312.239.4030}
In the Park Hyatt’s NoMI Kitchen, executive chef Eric Damidot pushes the culinary boundaries with “liquid caviar,” which he uses because “not everyone likes the texture or the visual of caviar, so liquid caviar allows us to add that distinct flavor into a dish in a subtle way.” Damidot uses Petrossian Talisman Liquid Caviar in dishes like his Red Alaskan King Crab, which he says “is very rich and fatty, so I wanted to bring some additional saltiness to the dish.”
Marchesa {535 North Wells, 312.527.9535}
The ultimate pairing at Marchesa lies with the three-tiered stand with caviar on ice, filled with housemade blinis and crème fraîche, chopped egg, and chives. To pair, managing partner Jason Clark assures, “We have a full selection of grower and Grand Marque Champagnes on our list, including half bottles and large format bottles so guests can have a different experience on each visit and at every price point.”
Pops for Champagne {601 North State, 312.266.7677}
Pops for Champagne offers one of the best selections of Champagne in the nation, with over 150 bottles of bubbly ready to be paired with many delectable dishes, including caviar. “Caviar’s high oil, fat, and salt content is delightfully pacified with a chilled, crisp, dry Champagne; the effervescence freshens the palate after the robust flavor of the caviar,” says co-founder/co-owner Tom Verhey.
Truluck’s {41 East Chestnut, 312.982.0050}
Opening for business just last year, Truluck’s has established itself as a Gold Coast destination for exceptional steak and seafood, and, of course, caviar and Champagne service. “The yeasty, toasty, almost spicy brioche flavors of this Champagne makes the perfect counterpoint with the intense flavors of the caviar, and the result is a fabulous pairing. Champagne also has acid, which leaves your palate refreshed after every sip,” says Truluck’s beverage director Dave Mattern. Like all natural products, different caviars have different seasons, and Truluck’s rotates their selection accordingly.
Contributed by David Hammond
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