Train travel isn’t as glamorous as it once was, but that could change – at least from a culinary perspective.
Marky’s Caviar, a longtime purveyor of the delicacy in Florida and New York, recently opened its shop at Grand Central Terminal, serving travelers and Midtown fans of the good stuff. Located in Grand Central Market, the business offers a wide selection of premium caviar — like beluga, osetra and sevruga — as well as more affordable options like domestic hackleback and paddlefish.
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In addition to caviar, you can also buy a whole host of other gourmet favorites. Marky’s offers specialties such as foie gras (which has not yet been banned in New York), truffles, blinis and smoked salmon. They also sell their own Private Stock collection: caviar that has been rated the best of the best by Marky’s own caviar specialists.
Marky’s, which first opened in Florida in the 1980s, has had a presence in New York for several years. In 2019, it opened HŪSO, a caviar speakeasy, on the Upper East Side, next to a retail store similar to the one it now has in Grand Central. At HŪSO, the former Top chef Winner Buddha Lo serves a $225 tasting menu that includes caviar in almost every dish.
And in 2020, Marky’s reintroduced beluga caviar to the country, offering the delicacy for $11,488 per pound. Today, a kilogram of beluga costs $24,000 on Marky’s website. “We are very excited to finally introduce beluga caviar exclusively to the U.S. market,” said Mark Zaslavsky, founder and owner of the company, at the time. “We have been supplying high-quality delicacies for over 30 years and look forward to offering consumers unique beluga caviar products while contributing to the reintroduction of the endangered species worldwide.”
Now you have even more options for getting your hands on the good stuff – but don’t annoy your fellow passengers by opening your caviar on the train. And if you do, try not to make them too jealous.
Marky’s Caviar Grand Central is open seven days a week, Monday through Friday from 8 a.m. to 7 p.m. and Saturday and Sunday from 11 a.m. to 5 p.m.
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