This Is Living Your Best Life: Caviar at Marky’s on Madison

Marky’s on Madison
1067 Madison Ave.
New York, NY 10028
212-288-0850
Monday – Sunday: 10 AM – 8 PM
markysonmadison.com

Sophistication has a flavor, and it is salty, briny, rich and com-plex. For centuries, caviar has been considered a delicacy held in reserve only for those with the most discerning of tastes. One Ukrainian had an affinity so strong for these glistening little orbs that it led him to the United States with dreams to make a difference in the food industry.

In 1983, Mark Zaslavsky and Mark Gelman launched a small shop on 79th Street in Miami that sold imported caviar and smoked salmon. More than 35 years later, the cofounders stand out among the industry’s leading providers of sturgeon caviar. Formerly only available online, New Yorkers no longer have to wait for high-end noshes to be delivered to their doors. Marky’s on Madison now brings the world’s best caviars to the Upper East Side with an in-house cafe to boot.

“Madison Avenue was the perfect place for us to open our first brick-and-mortar [spot] due to the affluence, elegance and culture of this area,” says Danielle Zaslavskaya, granddaughter to Mark Zaslavsky and General Manager of Marky’s and eatery HUSO. “Caviar is really refined and special, and it’s important for us to maintain its authenticity.”

Caviar enthusiasts will appreciate the many varieties Marky’s on Madison provides, including a Sevruga Classic Gray and Sterlit which is sourced from their sister outlet, Sturgeon Aqua Farms. Visitors can also sample complementary bites like foie gras and Leonidas chocolates. Still, the most compelling reason to visit Marky’s on Madison is to experience HUSO, the city’s first speakeasy caviar bar, tucked at the back of the house. Here, peckish shoppers can settle in for either a light lunch or an eight-course dinner tasting menu. The bill of fare is positively swimming in  caviar, and it’s crafted by Executive Chef Buddha Lo of Eleven Madison Park Fame.

“We’ve always liked the idea of our clientele knowing that they eat everything we sell in house,” Zaslavskaya shares. “We change our dishes and our chef constantly comes up with daily specials. He’s extremely creative, passionate about his craft and pushes the envelope with all of the dishes he executes.”

So head uptown to experience all that’s new in the world of “farm-to-spoon,” and buy yourself a little something special for later, too.

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