Readers: Which came first, the caviar haters or the egg?

Categories: Cafe Society

Frank Bonanno
We now take a break from the controversy over the closing of Gabor's to egg on a discussion at the other end of the culinary spectrum. Restaurateur Frank Bonanno wants to know if diners would pay a hefty amount for a caviar tasting at Mizuna, his fine-dining restaurant.

The estimated cost? Between $400 and $600 per person. But it wasn't just the money that prompted carping.

Says Heychefgetreal:

Given the fact that Denver is a long distance to any ocean and the depleted stocks and contentious harvesting of caviar, the price is the least concern.

If chefs want to have a culinary circle-jerk they need to leave the fish out of it.

Remember, cooking for people is a huge responsibility with profound implications.

And once again, Mantonat to the factual rescue:

Caviar is a preserved food item, so distance from an ocean is not a concern. Additionally, caviar comes from fresh-water (not marine) fish. The question of over-fishing of sturgeon in Russia is certainly a valid one, but there are also domestic producers who are dedicated to sustainable practices. A brief conversation with the organizers of the dinner combined with a little research on your part would be enough to determine if the dinner will be in line with your ethical standards.

Now, given these facts, how much would you pay for a caviar tasting?

Location Info


225 E. 7th Ave., Denver, CO

Category: Restaurant

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Considering that you could get the full caviar tasting at Petrossian for less than even the lower end of that estimate, or a plane ticket plus a fantastic caviar lunch at Tsar Nicouai in San Francisco, someone might need to rethink their pricing model.

Also, speaking of "not entirely accurate," most species of sturgeon are anadromous, which means they migrate between fresh and saltwater, usually between rivers and estuaries, but also to the open sea.


Maybe not entirely accurate, but pretty close. I guess the best caviar does require proper handling and refrigeration, but it's not like we live in the dark ages. But it is a fact that the control of the production and sale of caviar is much more heavily regulated, even around the Black and Caspian Seas, where environmental damage and over-fishing threatened the species that produce the most sought after caviar varieties. The truth of the matter is that the cost alone will keep an event like this small. Needless name calling and smugness will not change anything. 

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