Caviar and More at Top of the Tower

At Top of the Tower, guests of the Tower Suite Collection can enjoy an exclusive caviar menu curated by Caviar Russe, whose New York City location has been honored with a Michelin star.

The celebrated brand features a focused selection of the finest first-quality caviar, including osetra, beluga, sevruga, and others. We sat down with Caviar Russe Executive Chef and Owner Edward Panchernikov, who delved into just why the delicacy is so distinct.

What is the Caviar Russe difference?

Our number one differentiator is the source of our caviar. Unlike other caviar purveyors, all our caviar is single sourced from our exclusive farm in Germany, with whom we have partnered for almost 20 years. In addition, the caviar is derived from pure Caspian Sea lineage, forming a direct line between wild caviar of old and today’s farmed alternative.

Why branch into hospitality?

We believe that when you sell such a premium product as caviar or serve it in our restaurants, it needs to measure up to that old idea of caviar as a true luxury. This means providing amazing packaging as well as white-glove service for at-home enjoyment or in-person pairing with exceptional cuisine and equally grand service from the front-of-the-house team, something that has been reflected in our award of a Michelin star for the past 10 years in a row.

What is a new way to enjoy caviar?

Honestly, I think with caviar, what was once old is new again. For most people, the way they have enjoyed caviar, especially in recent years, is if it is presented as a garnish on a food or a topper—on, say, chips. But really, what we take great pride in is presenting caviar classically, where the caviar is the star, and that allows the consumer to really indulge in the product and enjoy it on its own, similar to a fine wine or spirit.

What are some must-have menu items at The Boca Raton?

The caviar service at The Boca Raton is similar to how we present our caviar at our restaurants, with really playful garnishes and traditional accompaniments, like blinis and Yukon gold potatoes. This gives the guest a fun way to enjoy the caviars and mix and match what to put them on.