The Best Caviar to Buy (Without Going Broke) and How to Eat It

As caviar becomes increasingly sustainable and accessible, we’re thrilled to ditch the Champagne, stuffy white tablecloths, and mother-of-pearl spoons. Instead, we’re following the guidance of our favorite restaurant pros for how to embrace caviar as a choose-your-own-adventure that’s as fancy or quotidian as you want it to be.

Choose caviar from farmed sturgeon, which Monterey Bay Aquarium’sSeafood Watchdeems the best choice for sustainability. Not sure where to start? We’re big fans ofPearl Street Caviar’sOssetra Caviar($77 for 30 grams)andIsland Creek Oysters’Sterling Two Color White Sturgeon Caviar($150 for 50 grams).

“A pocketknife works just fine [to serve caviar], as does a bag of chips,” says Michael Passmore ofPassmore Caviar. Most people already have perfect utensils at home that are unlikely to impact the taste of caviar: Stainless steel, glass, wooden, and even plastic spoons will get the job done.

Caviar’s briny flavor plays beautifully against other foods, adding a saline pop. Chefs are putting it on hot dogs, egg salad sandwiches, and even pancakes. New York City–based restaurateur and owner of newly launchedCaviAIRAriel Arce likes to keep a tin in the fridge and scoop it onto roast chicken or crispy potatoes.

Arce suggests exploring caviar with dry, crisp white wines like Trebbiano. She’s also fond of pairing it with sparkling teas that capture the essence of flavor without much sugar, likeMinna’sCitrus Black Tea($28 for 12 cans).

Gramercy Tavern pastry chefMiro Uskokovicgarnishes desserts with caviar: “I finish almost every dish with a salty component, and caviar offsets sweetness well.” He suggests trying it on vanilla ice cream or with white chocolate.

Call the CaviAIR hotline to chat with Federico Guillermo Arce Jr., Ariel’s dad and a caviar aficionado: 844-4-CAVIAIR.