Gourmet Parisian institution Caviar Kaspia has expanded its global footprint with not only the reopening of its London members-club style destination but also its first New York restaurant.
Caviar Kaspia’s NYC debut can be found inside Upper East Side icon The Mark Hotel and promises to uphold the elegance of the Parisian original, which dates back to the 1920s while injecting some New York cool.
Interiors come courtesy of French designer Jacques Grange, who also worked on the rest of the hotel. Grange’s signature fusion between modern and contemporary comes to life at Caviar Kaspia at The Mark, with the brand’s signature blue tablecloths, wood-paneled walls and a Belgian black marble bar combining to create a sleek, luxurious space, befitting of the brand’s reputation.
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The menu will be equally as opulent, with eight different types of farm-raised caviar on offer, with Caviar Kaspia favorites such as twice-baked potato topped with caviar, blinis with smoked salmon, vegetarian caviar made from liquified and spherized truffle, and caviar pasta all available.
Complementing the gourmet dishes will be a selection of fine champagnes and vodkas, each perfectly paired with the caviar.
As well as the restaurant space, Caviar Kaspia at The Mark will also feature an exclusive boutique, offering a range of premium caviars to enjoy at home.
“We are excited to bring the Parisian staple, Caviar Kaspia, to The Mark Hotel. With its unique menu and timeless design by Jacques Grange, it will become an instant New York classic,” said Izak Senbahar, co-owner of The Mark Hotel.
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Across the Atlantic, Caviar Kaspa London is set to be more akin to visiting a friend’s home than a traditional restaurant. Set across three floors in an unassuming Mayfair townhouse, the space will include not only a signature restaurant but also a cocktail bar and boutique, all designed by Portuguese firm, Oitoemponto.
The new London location is visited by invitation only, with membership subject to an impressive annual fee – this is redeemable on caviar, though.
The London members club is an adaptation of our brand, that has remained loyal to our codes, values and history,” says Caviar Kaspa CEO Ramon Mac Crohon.
“The atmosphere combined with the perfect mix of characters will create an energy and magic that will result in an exuberant table-hopping of guests that has become the trademark of Caviar Kaspia worldwide.”
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