You wouldn’t expect to find a caviar-drenched pasta at Charleston’s Xiao Bao Biscuit, the soulful Asian restaurant that’s housed in a former gas station. But amid the okonomiyaki (a Japanese pancake) and mapo tofu is the creamy, yuzu-infused uni pasta served with Kentucky wild sturgeon caviar. It’s a fun and unconventional mix of ingredients whose punch of flavor feels like butter noodles gone wonderfully awry.

Beef Tartare & Caviar. Pineapple & Pearls, Washington, DC 

Pineapple & Pearls is the fine dining spot from acclaimed Rose’s Luxury chef Aaron Silverman. Silverman has a knack for making already good dishes remarkable: For his take on tartare, he rolls the chopped raw beef in cured strip loin, dusts it with an earthy, rich ash of thyme, lemon, garlic, and shiitake mushrooms, and finally, cloaks the beef with a puddle of buttery paddlefish caviar.

Blue Crab & Caviar Nachos. Brennan’s of Houston, Houston

Brennan’s of Houston prides itself on its mix of southern hospitality, fine dining, and Creole cuisine—which brings us to the restaurant’s most celebrated dish, Blue Crab & Caviar Nachos. The dish combines classic nacho toppings—fire-roasted corn, queso, pico de gallo, and alligator pear (the Texas term for avocado). As a finale, there are two indulgent garnishes: a full pound of Louisiana jumbo lump crab and an entire ounce of Petrossian caviar.

Omelette with Hackleback and Trout Roe. Flora Bar, New York

The team behind New York hotspots Estela and Café Altro Paradiso just set up shop on the Upper East Side at Flora Bar, the new, upscale café located inside the Met Breuer museum. In addition to fresh, young wines, the focus is on seafood, notably oysters, lobsters, and scallops. The most luxurious dish of all is something of an inception omelet—eggs, cooked into a flat omelet, then topped with more eggs, both glistening osetra and trout roe, plus a dollop of crème fraîche. It’s a beauty to behold, the epitome of simplicity at its best.

Truffle Sashimi. Catch, Los Angeles

At Los Angeles’s hottest new rooftop restaurant (with some stunning views of the Hollywood Hills), you’ll find one of the more eclectic caviar dishes around. A Catch signature dish, it combines chunks of tuna and hamachi with chili oil, ponzu, a neat stack of black truffle slices, and a mound of osetra. The dish happens to be chef Andrew Carroll’s favorite on the menu, as it’s a flavorful and playful elevation of a Japanese staple, and at $24, it's a relative bargain.

Caviar with Coconut Dashi and Lychee. Oriole, Chicago