Thomas Keller and Ken Fulk Team Up for a Caviar Pop-Up in Napa Valley

Here, a remarkable array of decadent caviars, including a delectable tasting menu of Ossetra, Hybrid, Supreme, Siberian, and Royal varieties, are served alongside a mouthwatering selection of gourmet bites. At the newly opened location, epicureans can enjoy deviled eggs topped with Royal caviar, an avocado mousseline made with pistachio oil and Siberian caviar, or Snake River Farms gold label wagyu tartare. Snack bites like Daniel Boulud’s smoked salmon served with a Meyer lemon “schmear” and bagel wafers or a crispy Berkshire pork belly paired with yuzu ravigote and pickles shallots are also available. Rounding out the menu is a pristine selection of desserts, like bon-bons and bars made with award-winning Chef Keller’s sweet and savory chocolate.

Of course, no caviar menu would be complete without a well-planned champagne and wine list. At Regiis Ova, beverage director Michel Couvreux, an alum of renowned restaurants Per Se and the Surf Club, and Andrew Adelson, head sommelier at the French Laundry, have cultivated a thoughtful list that includes Krug, Dom Perignon, Ruinart, and Veuve Clicquot champagne and sparkling wines, and varietals sourced from Napa Valley to Alsace.

Adding to the dining destination’s allure is the Ken Fulk–crafted interior. Known around the globe for his playful and sophisticated hospitality spaces, Fulk has here created an upscale sanctuary of artisan leather, Belgian linen, handwoven seagrass, marble, teak, and iron, punctuated with RH furniture and accessories.

Open through the end of the year, the pop-up lounge is sure to be a must-visit destination on an any culinary connoisseurs list.

See more of the inspired interior below.