RO Restaurant & Lounge
Lounge · Yountville
6480 Washington St, Yountville, CA 94599
Highlights
Caviar, champagne, jazz, and exquisite dishes await you
Caviar, champagne, jazz, and exquisite dishes await you
"If you haven’t felt like you’ve indulged enough, head to RO. With a menu by chef Thomas Keller and a list of bubbles spanning the world, RO may not seem like the place to go for happy hour — then again, Napa does happy hour a little differently than most. Head here on Thursday through Sunday, between 4 and 6 p.m., for twelve-dollar glasses of wine, ten-dollar cocktails, and caviar bumps for ten dollars a pop. Add a discounted bar snack to your order, like the black truffle egg salad sandwich, American wagyu tartlet, and traditional blinis. But if you’d like the full RO experience, order off the dinner menu. The hamachi with barbecue tomato oil is best paired with a glass of the Scribe Pinot Noir Rose, and the Hokkaido uni and caviar brioche toast goes well with a bottle of the lush Schramsberg Blanc de Noir." - Lee Musho
"Chef Thomas Keller has transformed his Yountville caviar and Champagne lounge into a full-service restaurant. The menu, developed by chef de cuisine Jeffery Hayashi, incorporates Asian influences with dishes like black truffle egg salad sandos, bigeye tuna and king salmon chirashi bowls, and warm butter mochi for dessert. The restaurant also includes Regiis Ova caviar, served with oysters or atop barbecued white asparagus." - Justine Jones
"At prolific MICHELIN-star Chef Thomas Keller’s Regiis Ova Bar & Lounge in Yountville, California, live music is a priority." - Jillian Dara
"A Thomas Keller venture in Yountville that evolved from a pop-up into a permanent caviar-and-champagne lounge; the menu focuses almost exclusively on caviar and caviar-accented dishes plus French desserts (macarons, palmiers), backed by an extravagant champagne list featuring houses like Krug, Salon and Egly-Ouriet alongside select high-end whites, reds and rosés, marrying ultra-fancy offerings with a surprisingly approachable vibe." - J’nai Gaither
"This new addition to Thomas Keller’s Yountville portfolio grew out of a 2021 pop-up and channels a make-every-day-a-celebration spirit to demystify caviar and make it more approachable. Founded by Keller with caviar expert Shaoching Bishop in 2017, the caviar company behind the lounge aims to support sustainable sturgeon farming and provide chefs and guests with high-quality caviar at more affordable prices, emphasizing traceability, CITES-compliant sourcing, and volume-driven consistency while acknowledging limits due to sturgeon scarcity. Bishop stresses long-term relationships with farms across Europe, Asia, and the Americas—highlighting practices such as releasing juveniles and using local krill feed to promote healthy wild populations and sustainability. San Francisco designer Ken Fulk furnished a relaxed, dark-yet-regal space with a biophilic terrace shaded by olive trees, jade-walled interiors, sleek settees, and overflowing ceramic planters. The menu spotlights small plates that center caviar—like French onion dip topped with caviar and kettle-fried potato chips—and educational caviar flights that showcase four sturgeon species (Ossetra; a kaluga–Amur hybrid; Siberian; and white sturgeon), each offering distinct flavor, texture, firmness, and color; staff encourage guests to engage, ask questions, and sample broadly to better appreciate the nuances of the product." - Jillian Dara
