4 New Spots in O.C. Offering Caviar Service

These restaurants are getting creative in highlighting the luxe ingredient.
Photograph by Wonho Frank Lee, Courtesy of Petrossian at Tiffany

Petrossian at Tiffany unites the world’s most renowned purveyor of caviar and its most renowned jeweler; together they offer nearly a dozen types of the coveted roe. Chef Carlos Cabrera lavishes the prized eggs on six small plates, each as beautiful as a Tiffany jewel. You’ll find the dreamy Egg Royale, the 50-layer potato mille feuille, and an edible-gold-topped beef tartare. An ideal start: the Tsar Imperial tasting, presenting Baika, Shassetra, Ossetra, and Kaluga caviars on mother-of-pearl spoons. Enjoy your flight! 3333 BRISTOL ST., COSTA MESA, 714-540-5330

A Crystal Cove made a splash with its magenta booths, spectacular central bar, and greatest-hits dishes; then chef Elvis Morales added caviar service for the holidays. Now it tops every menu, “be it bubbles at brunch or live music late,” says General Manager Ryan Murray. Ars Italica Oscietra Royal caviar arrives with traditional accoutrements in contemporary square bowls—chopped egg whites, egg yolks, capers, chives, parsley, and crème fraîche—alongside sweet white-corn blinis, and toast for good measure. 7864 E. COAST HIGHWAY, NEWPORT BEACH, 949-715-1140

Paragon recently morphed from a pop-up in a space shared with Shuck Oyster Bar to a breakfast and lunch destination in stylish digs of its own. Weekend brunch brings chef and co-owner Dean Isom’s smoked salmon mousse, a trio topped with Royal Ossetra caviar and fresh dill, plated with fried salmon skin and crème fraîche, and served on buckwheat blinis. Caviar-and-blini service with Ossetra or Kaluga caviar is also available—as well as a surprisingly pretty plate of chicken and waffles and superb cocktails. Isom adds an evening seafood menu. 3321 HYLAND AVE., COSTA MESA, 657-247-0101

Hip high rollers and whiskey aficionados head for CIR Lounge, supercool and intimate, where half of chef Steven Dyas’ menu features roe, be it California white sturgeon or trout. The practically obligatory starter: caviar cones, miniature masterpieces filled with caviar, spicy tuna, and yuzu crème fraîche and finished with edible gold leaf—three for $12. There’s traditional caviar service, too. Trout roe options include cones, oysters Rockefeller, and a steak tataki. Half of the nearly 100 whiskeys are Japanese; Artichoke Pandan Tea tops the creative cocktail list. 18120 BROOKHURST ST., FOUNTAIN VALLEY, 714-698-8929