Caviar, Redefined

Photo courtesy of Diggy Lloyd

A California company wants you to rethink how you eat one of the world's finest luxuries.

Though just three years old, Pointy Snout caviar is attempting to redefine one of the culinary world’s most beloved luxuries. After enjoying roe one evening on a beach in Kenya, husband-and-wife team Michael Kline and Alexandra Du Cane were inspired to disprove caviar’s reputation as a purely formal indulgence. “[We want our customers to experience] it in unexpected places,” says Kline. “At the beach, in a bar with an artisanal cocktail, a special midnight feast!”

In June, Pointy Snout expanded its presence with three new lines—and three different price points—of sturgeon caviar that is farmed sustainably in northern California. Its most inexpensive offering, Caviar de Table, starts at $50 for a 20-gram tin, and the brand seeks to access a demographic that has never considered the delicacy an attainable luxury. “We want to reintroduce it to a new audience, a more youthful one, curious, engaged, thoughtful,” explains Du Cane. “We want them to experience these amazing flavors, so sensual, and have fun with them.”

We had a chance to taste Caviar de Table alongside the two higher-priced lines—Caviar Avant-Garde (a 90-day aged ossetra caviar) and Caviar Nouveau—and its bright, salty flavor complemented light bites and a sparkling glass of Champagne perfectly.

In short: Nobody will know it doesn't break the bank. Though at $450 for a 200-gram tin—the size we would reach for when wanting to share with a few friends—it's hard not to think of this as a splurge, especially with a younger crowd in mind. But when the same-sized tin of Caviar Avant-Garde rings in at $1,100, Caviar de Table seems like a delicious steal. store.pointysnout.com.