On the week of March 23, The Four Seasons Hotel will open a caviar lounge serving (and, for the first time in the States, selling tins of) Calvisius Caviar, an Italian sustainable-farm brand making inroads here (it has long been served at restaurants like Le Bernardin and was recently added to the menu at Da Silvano). Designer James DAuria is installing an onyx bar thatll dole out Calvisiuss relatively large, mild, and minimally cured White Sturgeon caviar (and also a newer Oscietra variety), plus smoked sturgeon, and of course Champagne, Italian sparkling wine, and vodka.
Solamente (seven grams of Calvisius with blini or toasted bread) - $25
The Italian Way (warmed potato pure topped with ten grams Calvisius) - $35
The Italian Way (warmed potato pure topped with ten grams Calvisius) - $55
Calvisius Caviar Lounge, Four Seasons Hotel, 58 E. 58th St., nr. Park Ave.; 212-207-8222