Like its signature dish, a twice-baked potato heaped with the good things, Caviar Kaspia feels without delay cozy and decadent. Since 1953, sophisticates and gastronomes have been flocking to this establishment’s Parisian mom ship, a clubby, wood-paneled second-story area above the Place de la Madeleine, not removed from the place Russian émigré Arcady Fixon started the enterprise in 1927.
The style world’s excessive rollers have specifically embraced Caviar Kaspia. It’s the place to entertain tastefully however lavishly. (A spud runs between 98 and 1,083 euros, relying on the caviar. The remainder of the menu options a lot of smoked fishes, with an emphasis on salmon, and different seafood.)
Throughout couture or ready-to-wear weeks, the place heaves with the likes of Giambattista Valli, Tom Ford, Betty Catroux, Naomi Campbell, Valentino, and Carine Roitfeld, ensconced on aquamarine mohair banquettes when they aren’t table-hopping, a Kaspia customized. Jay-Z and Beyoncé have been identified to duck in after they’re on the town. So did one actor presently within the information for his courtroom travails. On a sultry evening final summer time, the star and 30 members of his entourage arrived at 11:30 and sailed on until 3 a.m., based on a spy.
Alas, Caviar Kaspia CEO Ramon Mac-Crohon isn’t blabbing. “What occurs at Caviar Kaspia stays at Caviar Kaspia. Discretion is our primary asset,” he says.
“We by no means say no, or no less than we at all times attempt to discover a option to please the client.
“There are numerous, many tales,” he continues, teasingly. “If these partitions may discuss, they’d have an countless quantity of tales. Thank God they’ll’t.”
Kaspia’s signature dish: a loaded baked potato with crème fraîche and roe.Illustration by Jaya Properly.
This month, the enchantment is coming to Manhattan, when the model opens its first everlasting New York location, within the Mark Lodge. Earlier this yr, when a ground-floor area within the Higher East Aspect landmark (and Met Gala staging floor) grew to become obtainable, Izak Senbahar, a co-owner of the property, acted shortly. “Caviar Kaspia has at all times been considered one of my favourite eating places in Paris,” he says. “So, I known as Ramon.”
“That nook—77th and Madison—is the proper location,” agrees Mac-Crohon, who has been spearheading a worldwide enlargement of the model. This week, Caviar Kaspia Los Angeles opens in an open-air backyard on Melrose Place. Doorways are quickly to open in Dubai, São Paolo, London, and St. Tropez.
“We hold the DNA, however we adapt the vibe and menu to each location. Madison Avenue shall be very Kaspia however tailored for New York,” the CEO says.
As on the model’s different areas, the invoice of fare will embody eggs with caviar, pasta with caviar, blinis with caviar, salmon, and extra. (You too can dine with a transparent conscience. Not one of the home staple comes from Russia or from endangered species; all Kaspia caviar is farm-raised.)
For the New York outpost’s interiors, Mac-Crohon and Senbahar have tapped French design titan Jacques Granges. Like the unique, the ambiance in New York shall be gentle and old-world, with blue tablecloths, these mohair banquettes, and a copper bar. “It is going to be the sexiest Kaspia we’ve ever made,” Mac-Crohon guarantees.
“My objective is so as to add to the vitality and vibrancy of higher Madison Avenue,” says Senbahar. “Caviar Kaspia shall be a terrific addition. I’m certain our friends and neighbors will embrace it and marvel, ‘Why didn’t we’ve this earlier than?’ ”
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