Photo by Daniel Ortiz
The caviar is available at B&B Butchers & Restaurant at The Shops at Clearfork.
A new line of fancy fish eggs is making its way to a popular steakhouse at The Shops at Clearfork.
Berg Hospitality Group — the company behind B&B Butchers & Restaurant — has announced the launch of its custom reserve Royal White Sturgeon caviar. Starting July 17, the caviar will become a permanent offering at B&B as well as other select Berg Hospitality restaurants.
“We are extremely proud of the quality of this product,” Benjamin Berg, founder of Berg Hospitality Group, said in a statement. “We can’t wait for it to hit our dining rooms and have guests experience it themselves.”
Berg himself harvested the caviar at a farm in Idaho, in partnership with California Caviar Company (CCC) and its owner, Deborah Keane. Dubbed the "Caviar Queen," Keane is the first female fish farm owner in state of California, making CCC the first female-owned and operated caviar enterprise in the world and the first company in the country to only sell sustainably-produced caviar.
Berg and Sean Mohammed, vice president of concept development at Berg Hospitality, traveled to Idaho in May to harvest their first supply. After selecting the sturgeon, Keane helped perform an "in-water biopsy," extracting the eggs before separating and cleansing them. The group then organized the eggs based on the fish they came from, and Keane measured out the salt according to Berg and Mohammed's preferences.
The 1-ounce tin of caviar will be available for purchase at B&B and Berg's other restaurants for $95, along with a caviar presentation and pairing that ranges from $95 – $195.
“Caviar has been on my radar as a possible lane to further develop for years,” Berg said in a statement. “Having the opportunity to work with California Caviar Company has been incredible, and experiencing the caviar harvesting process firsthand gave me a whole new appreciation for this delicacy.”
