If you are one of those people that can’t get enough caviar, then this is the place is for you.

Newly opened Marky’s Caviar on Madison Avenue in the Upper East Side is a 35-year-old specialty retail and caviar business founded in Florida, and has expanded just blocks away from the Metropolitan Museum of Art.

The caviar bar experience, HŪSO (named for the beluga sturgeon species) will offer the world’s first-ever “farm-to-spoon” caviar concept, Marky’s concept of serving the freshest caviar within days of harvest delivered directly from its own U.S. aquafarm. A “caviar dreams” bar menu will be available in the daytime from 12-5pm, and a 7-course tasting menu is available for evening service.

Caviar flights will highlight domestically-raised American caviar, purebred Russian and Siberian Osetra, Sterlet and Sevruga. By the fall of 2019, Marky’s will also be the only cafe in New York and U.S. to offer purebred beluga caviar via its own aquafarm.

One of the signature dishes is the BEC- Beluga Bacon, Egg & Caviar. The dish is made up of a caviar-topped egg with “bacon” from Marky’s beluga meat, which has been domestically raised and sustainably grown on their U.S. aquafarm. Other dishes include Stracciatella with ramp oil, chili and Marky’s Alaskan Salmon Keta Roe as well as a beef tartare with Marky’s Russian Royal Osetra.

Besides brunch, the retail grocery store sells domestic and imported caviar, along with truffle salami (white and black), jamon Iberico, white truffle honey, foie gras, artisanal Italian cheeses and several more luxury items.

For more information: markysonmadison.com