Calvisius Caviar: A Royal Experience Made Sustainable and Good Enough For Singapore Airline and NY’s Top Chefs

There is no question that Italy’s traditions surrounding food and wine are countless—but historically, caviar has been left to the Russians. Little do most people know that Italy is rich with “black gold,” with stories of its discovery dating back to the late 1400’s, when Leonardo da Vinci happened upon a magnificent sturgeon in the Ticino river—a tributary of the Po. As the legend goes, he harvested its roe as a long-fabled gift to the young princess, Beatrice d’Este, whose “treasure chest of small black pearls” were comically much-hyped and never seen. The Ticino river has remained, ever since, a secret source of top-grade sturgeon caviar—the kind that, like Beatrice’s, is quickly gobbled up and savored bite for bite. But the secret is spreading as Europe’s most recognized and voluminous producer, Calvisius, proves that Italy’s sustainably farmed caviar is, more than ever, a true royal experience.

Most easily found at their ultra-chic lounge in the ground floor of New York City’s Four Seasons hotel, Calvisius is the top choice caviar for Gordon Ramsay in NYC’s London Hotel. It’s also served on the first class flights of Lufthansa Airline, Thai Airline, and Singapore Airline. Its taste and quality are unlike any other, as Calvisus is both farmer and producer—not like your typical merchant who must go through several middlemen. With a sustainable aquaculture farm located in the Brescian lowlands of Calvisano, Italy, Calvisius has direct control over every aspect of its fish and their eventual product.

To experience these ocean gems, there’s nothing quite like the swanky year-old Calvisius lounge at the Four Seasons—the first and only of its kind. The space, designed by renown architect James D’Auria, is anchored by a beautiful backlit display of Calvisius’ signature items—any of which can be enjoyed at the white onyx bar with a glass of champagne or, just as easily, taken to go. Service is paramount, in keeping with the luxury digs and product. Caviar is most typically enjoyed by the tin, served atop a custom-designed glass dome filled with ice and presented with mother of pearl spoons, blinis, toast points, crème fraiche and French butter. It’s also served “The Italian Way,” in a martini glass atop creamy mashed potatoes—the perfect textural foil to the caviar’s snappy texture and robust flavor.

For novices developing their caviar palates, Calvisius offers tasting flights called “solamente,” ten-gram portions with all the necessary accoutrements for extensive tasting. The beverage list—a comprehensive menu with the most high-end names in Champagne and vodka—gives ample choices for diners to find the perfect pairing for their chic culinary experience.

Should a visit to the lounge be too far a ride for the fix, Calvisius sells their caviar through their e-commerce site, Its direct-to-farmer relationship not only ensures freshness and quality control, but allows Calvisius to pursue the most affordable price point for their gem-like product.

If caviar’s consumption has traditionally been seen as a culinary pinnacle and a celebration of life, there’s no question that Calvisius, with its ecologically sound practices, pristine standards, and top recognitions, is at the threshold of caviar’s new era: one that preserves the flavors and textures that make the pearls so very fit for a king, but with the sustainable practices and accessibility that continue to broaden the delicacy’s unique appeal.

Calvisius Caviar Lounge is located at 58 East 58 Street, in the ground level of the Four Seasons Hotel. It is open from 12-9 PM daily, with availability for private gatherings and parties. To purchase online or learn more about Calvisius Caviar, please visit Caviar

Copyright 2012 By Punchin International. All Rights Reserved.


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G-50 Bar & Grill Brings A Downtown Scene To The East 50s

208 East 50th Street
New York, NY 10022

Mon – Fri: 12pm – 5pm

Mon – Wed: 5pm – 11pm

Thur – Sat: 5pm – 2am

Sat: 11am – 4pm

Happy Hour:
Mon – Fr

Click Here To Make a Reservation

Vincent DeGrezia, restaurateur

Practically born into the restaurant industry, the charming Vincent DeGrezia (Above) spent years working under the guidance of his Italian father, restaurateur Joseph DeGrezia. When Joseph was presented with a business opportunity in Midtown East, Vincent  jumped on board and partnered with his father so they could combine his “nightlife” experience  with the family’s expertise in flavorful cuisine and stellar hospitality. Dedicated to providing diners with a complete dining experience, the father son team built G-50 on the foundation of exciting gastronomic offerings, delivered with exquisite service, in a stylish and modern atmosphere. Taking their vision of a contemporary, Americanized bistro with a dash of nightlife attitude, G-50 exemplifies the new breed of venue for the Midtown area.

The final defining moment for G-50 was finding the chef that could construct their culinary vision; clearly there was no one better to fill those shoes than long-time collaborator Executive Chef Vincent Vigliotti.. With years of skillful cooking experience under his belt, Chef Vigliotti has created a menu that will offer flavorful plates with an inventive twist. The chef-driven menu is a compilation of mix-and-match plates, featuring both smaller snacks perfect for nibbling and sharing, as well as seasonal entrées that make for a satisfying meal

Creative starters include Grilled Wild Boar Sausage with a warm spicy bean salad, Poached Portuguese Octopus with fingerling potatoes and black olives, and their signature Baby Meatball plates (Lamb, Beef, Veal, Sausage, Chicken and a Meatless Meatball).The menu also features a Raw Bar complete with East and West Coast Oysters, Shrimp, Lobster, Crab Cocktails and Little Neck Clams and “perfect for sharing” Cheese, Meat, and Wild Game Platters.

Buttermilk Fried Chicken prepared with mashed potato and baby carrots and Grilled Rib Eye Steak with fabulous housemade French fries. as well as a fine Lamb Shank Ossobucco in Port wine sauce exemplify several of the menu’s seasonal entrées. Don’t miss the chef’s Eggplant Parmigiana. It’s a family recipe and the lightest you will ever taste. Desserts, whether a Chocolate Bomb or knockout Tiramisu are awesome.

The beverage program features a first-class wine list, where diners have the option to pair dishes with a remarkable 70 wines by the glass. With an elegant, handcrafted cocktail list, the impressive bar area serves as a leisurely alternative to dine and scope out the scene. As night takes over the city, G-50 takes on a different vibe with delicious drinks, bar snacks and a playful nightlife scene just as fun and delicious as its dinner crowd. When the lights go down and the partygoers filter in, the restaurant cranks up its soundtrack of funky retro tracks.

Decorated with steel and glass fixtures, G-50 invites their clientele to wine and dine in a sleek, industrial ambiance. The modern-day café is surrounded by white-tiled walls and enhanced by large windowed walls that open up the room. The restaurant’s unique layout has made it possible to truly make this a family affair with a new outpost of Vincent’s grandfather’s legendary J&V Pizzeria, of Bensonhurst, Brooklyn, where Manhattanites will finally get the chance to weigh in on their infamous secret recipe.

With an attractive clientele, hopping bar scene and not-to-be missed cuisine, the restaurant that rarely sleeps will serve a stylish taste to the sophisticated Midtown neighborhood.

Copyright 2012 By Punchin International. All Rights Reserved


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