The experience starts when guests descend the floor-to-ceiling European white oak staircase, where Champagne-lined walls and handblown amber glass ceilings await. The entire space is dripping in opulence, from the Calacatta gold marble tables to the mosaic floors and camel mohair velvet banquettes. A true jewel box beneath Manhattan, the experience is entirely immersive, reminding guests of the luxurious speakeasies of NYC’s past.
With plans to expand the concept to Paris, London and Aspen, the bar represents a new age of hospitality for RH. Years in the making, the menu is personally overseen by RH chairman and CEO Gary Friedman alongside his global culinary team. The caviar plates are each topped with Petrossian Imperial Kaluga Caviar, with the caviar cones filled with toro and salmon and finished with crème fraîche being a crowd favorite. We also love the caviar chips and dip and the caviar potatoes. For those with a sweet tooth, simple desserts such as grapefruit granita and strawberries with Chantilly cream are also available.
You can’t have caviar without Champagne, and the concept’s distinguished list of bubbly does not disappoint. From rare finds such as vintage 1975 Dom Pérignon Oenothèque to eclectic bottles, Champagne lovers will not be disappointed. A curated selection of vodkas and classic cocktails are available as well. Reservations can be made here.