Seasonal plates, timeless technique

Cherry gastrique, roasted root vegetables, duck fat potato confit. A study in sweet and savory balance.

Hand-cut prime Wagyu, caper remoulade, quail egg yolk, grilled sourdough soldiers. Sourced and crafted with intention.

Whole Mediterranean branzino, preserved lemon, Castelvetrano olives, herb oil. Light, bright, and deeply satisfying.
"Caspian is the rare restaurant where nothing feels accidental. Every element on the plate has purpose, and the dining room strikes exactly the right balance between refined and genuinely comfortable."— Sophia R.
"We've celebrated four anniversaries here. The team remembers us every time — the quiet booth, the wine we like, the little amuse-bouche that started it all. This is what a neighborhood fine-dining restaurant should be."— James & Priya M.
"Their sommelier team is exceptional. The by-the-glass program alone is worth the visit — I'd put it up against restaurants twice the price point."— Oliver T.
"I was nervous about dining solo at a place like this, but the staff made me feel like the most important person in the room. The duck breast is, simply put, the best I've had in this city."— Chioma A.
