Paris' Popular Caviar Kaspia Restaurant May Be Coming To Your City

Good news for caviar fans: According to the Robb Report, famed Parisian restaurant Caviar Kaspia is set to open its first permanent stateside location later this year. Beloved among celebrities and known for its high-end clientele, Caviar Kaspia's new outpost is slated to open in Manhattan's Upper East Side in Fall 2022. The restaurant, situated inside The Mark Hotel, will serve its iconic twice-baked potato topped with caviar, along with several other dishes spotlighting its namesake specialty.

The Mark Hotel location of Caviar Kaspia in New York will be its fourth permanent restaurant, with others in Sao Paulo, Dubai, and its hometown, Paris. The brand also has a history of hosting temporary pop-ups, including a successful New York run in 2016, per Architectural Digest's coverage at the time.

While this next location will be in New York, don't fret if that isn't in your vicinity. Per the Robb Report, Caviar Kaspia is working on expanding even further, with plans for Los Angeles and London outposts currently underway.

Why Caviar Kaspia's NYC location is a big deal

Caviar Kaspia first opened in 1927 on the Place de la Madeleine, in Paris's eighth arrondissement, noted Food & Wine. And ever since it opened, the restaurant has attracted notable clientele, including celebrities, designers, and members of the fashion elite. In recent years, Caviar Kaspia has served the likes of Jennifer Lawrence, Beyoncé, Jay Z, and Rihanna, reported W Magazine.

According to the Robb Report, the New York location of Caviar Kaspia will be located on street level, on the corner of 77th Street and Madison Avenue. French designer Jacques Grange is overseeing the restaurant's design. Alongside the eatery will be a boutique, offering visitors the chance to take gifts and some of Caviar Kaspia's famed delicacies home with them.

The outlet also reports that Caviar Kaspia's NYC outpost will serve favorites like pasta with caviar, eggs with caviar, and blinis topped with salmon and bottarga.