Where caviar meets champagne in Napa Valley's most exclusive setting, Regiis Ova Caviar Champagne Lounge + Napa elevates luxury dining to an art form through Thomas Keller's masterful collaboration with caviar connoisseur Shaoching Bishop. This intimate sanctuary transforms the ancient ritual of caviar service into a contemporary celebration of gastronomy's finest pleasures.

Born from Keller's legendary pursuit of perfection, Regiis Ova—meaning "Royal Egg" in Latin—represents the culmination of decades spent mastering French technique at The French Laundry and Per Se. Bishop's expertise in sourcing directly from the world's premier sturgeon farms ensures each pearl meets Keller's exacting standards. What began as a coveted pop-up in 2021 has evolved into RO Restaurant and Lounge, now helmed by Chef Jeffery Hayashi, whose Hawaiian heritage and Michelin-starred pedigree bring fresh dimension to this caviar temple. The venue's transformation reflects Keller's commitment to innovation while honoring the timeless luxury of caviar service.

The cuisine centers on pristine caviar presentations that showcase each variety's distinct terroir—from buttery Royal Siberian to the mineral complexity of Imperial Ossetra. Traditional service with mother-of-pearl spoons, warm blinis, and crème fraîche allows the caviar's nuanced flavors to shine, while innovative preparations like the Tsar Nicoulai Caviar Tart demonstrate Keller's creative vision. Hayashi's Asian-inspired additions include Hokkaido uni toast and almond wood-smoked pork belly with artichoke custard, creating unexpected harmonies with the champagne program. Daniel Boulud's smoked salmon with Meyer lemon schmear and the signature "Oysters and Pearls" cocktail—featuring Beluga vodka and royal caviar garnish—exemplify the menu's sophisticated playfulness.

AD100 designer Ken Fulk's interior marries contemporary elegance with organic warmth, featuring deep-sea green palettes and luxurious textures that create an intimate backdrop for indulgence. The lush outdoor garden extends the experience into Napa's natural beauty, while plush seating encourages lingering over rare champagne selections. Beverage Director Michel Couvreux and Head Sommelier Andrew Adelson curate an extraordinary program featuring Dom Pérignon, Krug, and exclusive small-lot producers, each chosen to complement caviar's delicate salinity. Service transcends traditional hospitality through personalized pairing guidance and caviar education that transforms novices into connoisseurs.

Regiis Ova Caviar Champagne Lounge + Napa demands advance reservations for its limited seating, where each visit becomes a masterclass in luxury. This is Napa fine dining at its most refined—a destination where Keller's perfectionist vision meets the world's finest caviar in an experience that defines contemporary American gastronomy.