Tucked away on Commerce St., just off Van Brunt St., a discreet black door marked “Pearl Street Caviar” hints at a world of culinary delight. Like many, I had often walked past, oblivious to the treasures within. However, a conversation with Pearl Street Caviar’s product specialist, Monica Olivares, and founder, Craig Page, opened my eyes to their unique business and passion. They graciously offered a tour, unveiling the story behind this intriguing local company.
Monica Olivares, now a knowledgeable advocate for Pearl Street Caviar, admitted her own initial unfamiliarity with caviar. “I actually met Craig, our founder, at my other job, while volunteering at a fundraiser,” Olivares recounted. “I was assigned to the caviar station, and it seems Craig liked my way of connecting with people. He offered me a job, and I’ve been here ever since.” This unexpected career path highlights the approachable and welcoming nature of Pearl Street Caviar, a stark contrast to the often-intimidating perception of caviar.
Pearl Street Caviar tasting with potato chips, a surprising and delicious pairing recommended by caviar experts.
Olivares provided a glimpse into the daily operations at Pearl Street Caviar, emphasizing both routine and surprise. “We start by reviewing and processing our orders,” she explained. “But beyond that, I constantly meet new people and find myself at events I never imagined attending. Being in the caviar business is truly a different world, sometimes bizarre, but always exciting and rewarding.” This dynamic environment underscores the growing appeal and diverse applications of Pearl Street Caviar products.
During the tour, I witnessed firsthand the meticulous care Pearl Street Caviar takes with their product. I saw their caviar storage and learned about their commitment to quality control, including tasting every batch before shipment. Despite operating in what is often perceived as a high-end industry, Pearl Street Caviar maintains the warm, personal feel of a homegrown, local enterprise. This blend of quality and approachability is central to their brand identity.
Pearl Street Caviar’s mission is clear and compelling: “to make quality, sustainably-sourced caviar accessible to anyone who wants an experience that is indulgent and healthy, new and timeless, elevated and affordable.” This mission statement reflects their dedication to democratizing caviar, moving it away from exclusive circles and into everyday enjoyment.
Furthermore, Olivares and Page are deeply committed to the nutritional value of their caviar. Olivares proudly stated that Pearl Street Caviar boasts six times the Vitamin D content and twice the zinc content compared to USDA averages for caviar. This focus on health benefits adds another layer to their appeal, positioning Pearl Street Caviar as not just a luxury, but a nutritious indulgence. Sustainability is also a core value. The Pearl Street Caviar website elaborates, “For every domestic sturgeon we use, eggs are fertilized to revive the wild sturgeon population. From farming to transportation to packaging we focus on minimal impact.”
Craig Page highlighted their eco-conscious packaging choices. “We use Woolcool for our orders,” Page noted, referring to the insulated packaging that keeps caviar cold during shipping. “They’re made from wool from sheep’s coats that would otherwise be wasted.” This dedication to minimizing waste and utilizing sustainable materials further reinforces their commitment to environmental responsibility.
Looking to broaden caviar’s appeal, Pearl Street Caviar has strategically partnered with NBALAB. Page expressed his enthusiasm, “It was really exciting having our caviar in Scotia Bank Arena during the NBA playoffs. They were available to fans in any seat during the NBA Finals, which represents one of our larger goals. We want caviar to be something that younger people are excited about. We want it to be for everyone, from the bleachers to the suites.” This innovative partnership aims to break down traditional perceptions of caviar and introduce it to a wider, more diverse audience.
One of the most enjoyable parts of the Pearl Street Caviar tour was the tasting experience. To my surprise, the caviar was served with potato chips – a revelation!
“It’s not a combination I expected at first, but now it’s one of my favorites,” Olivares laughed. “We want to show people that caviar isn’t just for formal events. It’s also perfect at home as a treat, and goes wonderfully with crackers or potato chips. We’re working to change perceptions, and I’m excited about the future of Pearl Street Caviar.” This approachable and unexpected pairing perfectly encapsulates Pearl Street Caviar’s mission: to make high-quality caviar accessible, enjoyable, and surprisingly versatile for everyone.
