TIME TO BUZZ THE CAVIAR KING OF NEW YORK

No one in New York City has a better nose or more refined taste buds for the art of caviar

than the pedigreed caviar connoisseur Arty Dozortsev.

 

He knows his caviar eggs like no one’s business—it’s been a long-standing family business, after all. His father, Eugene Dozortsev, singlehandedly propelled the first NYC caviar boom from the ’70s through the  ’90s.  “My dad was the real caviar king. The real legend.  He was the sole importer of the best beluga to the best restaurants, hotels, and clubs all over the East Coast.”

Dozortsev & Sons Enterprises, with roots of a family is fleeing USSR Jewish repression from Odesa, Ukraine, in the 1970s and settling in Brooklyn, NYC.

 

“Caviar Arty,” as friends now dub him, has decided to reinvent the concept of caviar with a door-to-delivery service of the best aqua-farmed Osetra Imperia and Golden Osetra imported to the United States.  One is hardly surprised to learn that www.ikraacaviar.com is already on speed dial for the likes of Leo (DiCaprio) and Irina (Shayk).

 

“Jay-Z just got the best present.  A friend ordered 1.8 kilos of our rarest Golden Osetra ($4,500)) delivered for his birthday the other day.”  And Jay-Z and Beyonce are true caviar heads. #gwsays.  Those lucky enough, for instance, to have been invited to one of their epic Oscar/LA  parties, especially the one almost five years ago, when they ensured Chef Daniel Humm served up “caviar by the gallon,” one guest exalted. “Business is booming!” Caviar Arty gushes once more, “and it’s mostly been word of mouth and having friends who I know appreciate only the very best.”

 

And there is no denying the caviar boom in foodie havens across New York City. After the sturgeon fish joined the endangered species and caviar imports were nonexistent over the past 17 years, the production and market for caviar are exploding.  Aquafarming innovations have led the boom.

 

Which country is now leading the production of the best caviar in the world and showing the new caviar model?

 

“The best caviar these days come from a man-made lake in China!” Caviar Arty shrieked again as we dined over Vongole at Serafina in the Manhattan Meatpacking District a few weeks ago. “China is producing the best sustainable caviar in the world! It’s a fact! Qiandao Lake in the Zhejiang Province is the epicenter of high-end caviar production in the world right now,” informed the studied caviar head, who still visits the fish markets himself to source his IKRAA caviar fresh off the boat.

“You don’t understand, Georgie.  I am talking about the very best produced caviar in the world, and I get first dibs.”

 

Truly fascinating stuff here, Caviar Arty. Please, tell us more.  “Sturgeon fish went on the endangered species list, and China led the pivot to first-rate aquafarming.  They produce the best and rarest Golden Osetra in the world, and that’s my specialty. And that’s four hours door-to-door right now on www.ikraacaviar.com.”

 

Caviar, these days, is more than a holiday indulgence. Caviar, in fact, is in the midst of its second American boom.  The arbiter cannot help but notice of late that in his neighborhood, caviar is on every menu at every foodie hot spot in the West Village.  And we all know that Greenwich Village come Spring 2023 will well and truly exert its realm as North America’s hippest (again) foodie mecca.  More than ever, you can eat well—very well—at virtually every corner and on nearly every bucolic block of Greenwich Village.  It is indeed the new foodie mecca, and leading the caviar boom to boot. All the buzziest of the current foodie hot spots in the

West Village—9 Jones St, Nat’s on Bank, Holiday Bar (three current IT spots)—regale in the caviar boom of late.

 

The genuinely high net-worth caviar heads, however, tap into www.ikraacaviar.com.

“Every order is hand selected as to what we serve. This is truly a one-of-a-kind service I’m talking about, Georgie!” Caviar Arty shrieks again. “We now have 200 private clients worldwide, and they keep coming back because they appreciate the quality of our one-of-a-kind service.”  Indeed, there is no chicer gift to take along when next hitching a ride on your friend’s G5 out of Teterboro than the half-kilo order of IKRAA Caviar.  Hello, Drake, GW is talking to you! The chic blue caviar VIP packages come with mother-of-pearl spoons, Vermont creme fraiche, truffle butter, and homemade blinis to go with its finest Golden Osetra.  “That’s a classy act, Georgie.  You fly private on your buddy’s jet, take along some IKRAA and make the magic happen.”

 

GW recommends the www.ikraacaviar.com VIP Package ($1,600).

And kudos @artydozortsev @ikraacaviar

 

GEORGE WAYNE CONTENT

ALL RIGHTS RESERVED

JANUARY 2023