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Caviar Bumps | NYC’s Latest Luxury Food Trend

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Caviar’ bumps’ are the latest food trend taking NYC by storm, the New York Times reports.

Caviar Bumps

The bumps — small drops of caviar licked off the back of your hand — are a quirky and affordable way to taste a usually expensive delicacy. They’re the traditional way to sample caviar.

“When you would go to the fishermen and try 100 different cans of caviar to select which ones you wanted, you wanted a quick way to taste the caviar without muddling your palate,” explains Edward Panchernikov, director of operations for Caviar Russe, a Michelin-starred restaurant on Madison Avenue. 

Many bars in NYC have added caviar bumps in the menu for a fairly cheaper price. This is how they sample their favorite foods and increase the demand.

This could be slightly new and refreshing for the customers who enter the bar and find caviar bumps for a cheaper combination.

Let us read and get the facts about the growing popularity of caviar bumps across the city and the restaurants which have sampled them. We would also come to know about the different dimensional aspects of caviar bumps and why it is so hailed.

A Growing Trend

caviar bump

Many bars and restaurants across the city are increasingly adding caviar bumps to their menu and offering inviting packages for people to try out.

This is slightly setting the ground for making the item staple and one that is more demanded. Let us slowly go over the big bars incorporating caviar bumps in their menus.

  1. The Tokyo Record Bar, a trendy Japanese spot in Greenwich Village, sells bumps for $20. Since the restaurant already serves several dishes with caviar, the fun addition of bumps is also a natural progression.
  2. Temple Bar in Manhattan’s NoHo neighborhood, a sophisticated cocktail lounge, also serves caviar bumps alongside Martinis. Bar owner Sam Ross says caviar bumps are popular as they offer patrons a taste of luxury at an affordable price. So far, adding caviar bumps to the menu has been a resounding success — Temple sells around ten bumps every night. 
  3. Gage and Tollner, for example, is a beloved chophouse that opened in Brooklyn in 1879. Here, you can buy a delicious caviar dish with Kaluga, buckwheat blini, and cultured cream. It’s also available as a side dish alongside butter-roasted hash brown.
  4. Delmonico’s, a fine dining restaurant, first opened in 1837 in Manhattan’s Financial District. Delmonico’s is considered the first fine-dining restaurant in the country. Here, you can order the classic lobster Newburg with American sturgeon caviar, sauce a la Wenberg, and black truffle as a delicious starter, or opt for the main course of Lobster Newberg brandy, cream, and caviar.

Above are some popular restaurants that seem to have included caviar bumps in the mainstream items. The guests who drop by these bars and restaurants have received the items well.

Why Is Caviar So Expensive?

caviar bump

Caviar has long been an expensive delicacy, keeping it off most people’s menus. In fact, caviar’s one of the most expensive food items in the world, with Grade A caviar (the rarest type of caviar) priced at a staggering $25,000 per kilogram.

Caviar is essentially fish eggs, which specifically come from farmed sturgeon. Cheaper caviar, in contrast, typically comes from lumpfish, capelin, and salmon.

Sturgeon, found naturally in places like the Southern Atlantic, Pacific Northwest, the Black Sea, the Caspian Sea, and large European lakes, is unfortunately extremely endangered.

Caviar’s high price range results from its scarcity, high demand, and the associated lengthy breeding and harvesting processes (caviar eggs can take as long as fourteen years for the female sturgeon to lay).

In fact, in 2005, overfishing triggered a global ban on most harvesting of wild caviar, and sturgeon farms were quickly set up as a result.

Caviar Bumps | An Affordable Treat

affordable treat

The newfound popularity of caviar in the form of bumps can be attributed to its recent affordability, which in turn, is the result of better farming methods employed across countries like the United States, Netherlands, Uruguay, China, and France.

Chinese caviar producers, in particular, account for one-third of the global market, and, as such, caviar prices have dropped significantly around the world.

Therefore, one does not have to spend around $200 for an ounce of caviar bump anymore. The affordability has finally opened doors for people to pick on it anytime and anywhere they want.

Perfect For Special Moments

perfect moment

Many prominent people have endorsed the leverage of caviar bumps in get-togethers and parties. They have become the simple and easy alternative for expensive cheese boards or charcuterie plates.

The caviar bumps also come across as special for the uniqueness it brings to the dinner table.

Caviar tastes very good as a standalone item rather than being paired alongside chips, blinis, onions, or chives. The pairing also works better; people like it to be tasted with many combinations.

However, there are many takers in its purest form, which also seems to have impressed many guests worldwide.

Many celebrities have recently voiced their love for caviar bumps indicating the item’s popularity. It has come to a point where this dish is considered to be the official serving at social events rather than alcohol.

This trend seems to be a healthier option and definitely something that people will adapt to faster. 

Some celebrities who have shown interest in propagating the flavor of caviar bumps are Kristen Shirley, the founder of the luxury lifestyle website La Patiala, and Mr. Blum, the famous television producer.

Mr. Blum regularly caters to celebrities and even recently served caviar bumps at this year’s Formula One, where none other than Diplo sampled and fell in love with the delicacy.

Making Caviar Sustainable  

caviar sustainable

Caviar could be set to become even more affordable thanks to the recent invention of lab-grown caviar by scientists at University College London.

This lab-grown caviar uses replicated cells from a fish’s egg sac paired with biochemical liquid. The lab can produce more caviar than it is currently produced worldwide in a year from within the small room’s confines.

Lab-grown caviar also costs far less to produce than regular caviar (although it’s still a fairly expensive undertaking). In turn, the price of caviar will drop even further and will hopefully be available to purchase in Europe by at least 2025.

Caviar Biotec, A famous chemical company, claims to have a cell that turns into caviar. The lab-grown caviar is touted to have many medical benefits as they are revolutionary. It eliminates the need for antibiotics, and you no longer need to kill a fish to supply nutrients.

The heightened demand for caviar and seafood, in general, is driving humans to plunder the oceans, and, as a result, there’ll soon be no fish left at all.

Fortunately, lab-grown caviar can provide diners with a sustainable way to enjoy this delicacy. Although an exact price point has yet to be determined, lab-grown caviar will be far cheaper than expensive Beluga caviar. 

Conclusion

Although caviar will undoubtedly continue to be enjoyed by those who enjoy the finer things in life, how mainstream caviar is set to become is yet to be determined.

At least, thanks to the growing trend of caviar bumps, diners in New York City and beyond now have the chance to decide whether it’s a delicacy that lives up to the hype. 

Frequently Asked Questions (FAQs)

How popular is caviar bumps?

Many bars in NYC have added caviar bumps in the menu for a fairly cheaper price. This is how they sample their favorite foods and increase the demand. This could be slightly new and refreshing for the customers who enter the bar and find caviar bumps for a cheaper combination.

What is caviar bumps?

Caviar bumps is a dollop of the fish roe which is eaten off the back of one’s hand. It has become a decadent and naughty way to consume the pricey delicacy at certain restaurants, fashionable bars, art festivals and other showy gatherings.

Why Is Caviar So Expensive?

Caviar has long been an expensive delicacy, keeping it off most people’s menus. In fact, caviar’s one of the most expensive food items in the world, with Grade A caviar (the rarest type of caviar) priced at a staggering $25,000 per kilogram.

Why is caviar bump popular?

The newfound popularity of caviar in the form of bumps can be attributed to its recent affordability, which in turn, is the result of better farming methods employed across countries like the United States, Netherlands, Uruguay, China, and France. 

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