Located in Yountville, California, Regiis Ova Caviar & Champagne Lounge is a new pop-up destination from caviar authority Shaoching Bishop and Chef Thomas Keller, co-founders of Regiis Ova caviar. The Lounge is a celebration with bubbles, classic dishes with a contemporary approach, and, of course, caviar.
About the space
Consulting with AD100 designer and fellow Northern California native, Ken Fulk, Chef Thomas Keller’s team designed the space with a curated assortment of RH furnishings. The lounge is a romantic feast for the senses. RH collections bring the vision to life. Including Italian artisan leather, Libeco Belgian linen and handwoven seagrass to Grey Marquina marble, hand-forged iron and premium sustainable teak.
A whimsical approach to caviar, Regiis Ova Caviar & Champagne Lounge’s menu emphasizes snacks to be enjoyed with pre-or post-dinner drinks, or as a dining destination. Caviar and roe are served by the gram or tin. You can enjoy them solo or add it to your dish. Servers help to curate the experience, suggesting caviar pairings based on flavor, texture, and value. Menu highlights include Daniel Boulud Smoked Salmon with Meyer lemon schmear and bagel wafers, and Hass Avocado Mousseline, with a Hass avocado purée served with heirloom corn tortilla chips.
Champagne & Wine
The beverage program is curated by longtime Beverage Director for Per Se and The Surf Club Restaurant Michel Couvreux and Andrew Adelson, Head Sommelier at The French Laundry. The list spotlights bubbles through a variety of prestige offerings including Dom Pérignon, Krug, and Ruinart champagnes. For example, the list also includes wines from select California and European vintners.