Fine caviar is a year-round indulgence, but especially so at holiday time. At Hancock St. restaurant in the West Village, which opened earlier this year, John McDonald, the owner, and his chef, Ryan Schmidtberger, offer an uncommonly affordable caviar service. For $165 at dinner and brunch, a rock-bottom price even compared with what retailers are charging, a four-ounce tin of nice Russian osetra, enough for four or even six people, is presented on ice in a cut glass dish with homemade potato chips, brioche toast and crème fraîche. “I was able to negotiate a good price so I’m passing it along,” Mr. McDonald said.
Hancock St., 257 Avenue of the Americas (Bedford Street), 212-645-0193, hancockst.com.
Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.
