The landmark Parisian restaurant Caviar Kaspia has spoilt Manhattan’s with a pop up restaurant over the last three months, with its finale encompassing New York Fashion Week in February.
Renowned fashion-show and event designer Alexandre de Betak recreated fashion and French aristocracy’s favourite haunt in New York to mark the Parisian eatery’s 90th anniversary. Known for his creation of elaborate show sets for the likes of Roberto Cavalli and Dior, de Betak applied the same precision to Caviar Kaspia’s State side replication.
The original pre-revolutionary interiors have been faithfully replicated, from wallpaper and curtains down to the cutlery. The space is true to the timeless, traditional feeling of Kaspia with the added twist of a mirrored ceiling ‘to double the experience’ as de Betak puts it.
The pop-up establishment, which occupies a converted space in the Tribeca members-only club Spring Place, appears effortlessly chic with it’s deep blue accents and sturgeon crests dotted throughout. de Betak painstakingly sourced materials that were reminiscent of the 1927 establishment including motif carpets, silk striped curtains, wood panelling, and suede upholstery, encompassing a colour palette of tan, blues with touches of yellow.
Most fittingly and importantly the menu features signature dishes; pommes caviar (an indulgently creamy baked potato topped with silky caviar), carpaccio of Norwegian salmon, crab salad and duets and trilogies of royal and imperial caviars. All washed down with a choice of 24 vodkas and more than 30 types of champagne.