By day, this elegant space in the back of Marky's Caviar Shop features wine and bites, but by night it's all about the eight-course tasting menu with caviar punctuating each dish. Meals begin boldly with that crispy chicken oyster topped with beluga caviar, then meander between traditional (Wagyu short rib with celery root sour cream, caviar and truffle potato) to downright daring (honey cake, topped with vanilla ice cream and Siberian sturgeon caviar). Served in a blue caviar tin, the chocolate and coffee dessert is a delightful ruse when lifted to reveal the espresso-soaked ladyfinger topped with a coffee panna cotta and a layer of small chocolate pearls. Though wine pairings make sipping a snap, the well-versed staff is always delighted to advise.
- MICHELIN guide inspectors
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