35 Delectable Ways To Embrace Luxury While Dining Out On National Caviar Day

National Caviar Day, observed on July 18, is a day when we celebrate the briny richness of this incredible delicacy.

We always enjoy traditional caviar presentations or caviar bumps with our martinis…but National Caviar Day is an excuse to take it to the next level. These spots are finding some really unique and exciting ways to enjoy the delicacy.

Dirty Tots

Found at Stanton Social Prime in Las Vegas, these are crispy tater tots topped with lobster crème fraîche and caviar. “Our Dirty Tots offer a playful take on a classic tater tot. For Stanton Social Prime we made them oversized and then topped them with a lobster crème fraiche and caviar, which elevates a traditionally basic dish,” said celebrity chef Chris Santos, Executive Chef.

Martha’s Smashed Baked Potato

This tableside smashed baked potato presentation at Martha Stewart’s The Bedford at Paris Las Vegas is quite the experience. While this potato is available with traditional toppings like bacon lardons and chives, there’s an upgrade to Golden Osetra caviar and crème fraîche available — and it’s a must-try.

Birdcage à Caviar

Served at Vanderpump à Paris in Las Vegas, this dish includes 30g Ossetra caviar, smoked salmon, housemade potato chips, and more — and it’s all served in a birdcage! Presentation doesn’t get much more impressive than that.

Ibericos Toast

Found at Miss Ricky’s at Virgin Hotels Chicago, this is buttery brioche toast, Cinco Jotas ham, burrata cheese, black garlic sauce, and trout caviar. “This bite sized appetizer is the perfect start to any meal. The smoked trout caviar complements the rich flavors of the Cinco Jotas Ham and fresh burrata cheese. The caviar is the highlight of the dish, bursting with flavor and adding a unique saltiness that can only be found in this type of caviar. We import it from Denmark because they have the best climate for this type of fish,” said Mike Alaridi, Executive Chef.

Caviar Canelle

Found at Caviar Russe, this is a balance of salty and sweet with Osetra Caviar and a traditional French canelle with flavors of caramelized brown sugar that is then finished with creme anglaise and homemade buttermilk gelato. “When I first tasted this dish, I was wowed by the flavor combination. Desserts are always my favorite and the cannelle with the caviar is the perfect salty and sweet treat,” said John Gergeos, GM.

Ebi Tartare

At Trust Bae in New York, Botan Ebi aka sweet shrimp, is seasoned with yuzu, uni puree, layered with a sheet of housemade Calamansi jelly, topped with cruelty-free Kaluga caviar plated inside 3D Printed Hands served with a cracker made of sago (tapioca balls) dusted with togarashi. “For me, caviar elevates the dish bc of it adds texture and flavor, it’s like a premium finishing oil and salt from the sea,” siad Chef Frances Tariga.

Caviar Oyster

In New York City at Oceana, this is a local NYC oyster with cucumber foam and bursts of citrus pearls. “The Caviar Oyster is an exciting addition to Oceana’s Caviar Menu, blending the best of our raw bar with the indulgence of caviar. With each bite, the experience is a perfect balance of flavors and textures. Join us at Oceana’s Cafe and treat yourself to our exciting Caviar Menu full of dishes that take bar bites to new heights,” said Chef Tim Jocz, Executive Chef.

Tuna Tartare

At 9 Jones in New York, this dish is made with avocado, tuna, Santorini black lava salt, 24k gold leaf, tuxedo sesame seeds topped with caviar. “We love caviar at 9 Jones, we have everything from (caviar) bumps and bubbles to garnishes on top dishes like our tuna tartare. As an upscale Greek restaurant, we think caviar adds to that luxury-destination experience and aspirational lifestyle that’s becomes attainable when served in a more approachable way,” said co-owner Richard Wheeler.

Caviar Nachos

Found at the bar at Carriage House, this fun dish is made with caviar, crème fraîche, and sweet potato chips. “I cut my teeth in some of NYC’s best bars as the executive chef. Now that I”m able to refine my own food, I created this dish to ensure that bar food was done properly, elevated, and with a fun flare of affluence,” said chef/owner Jordan Andino.

The Quaternary

This cocktail at Cathédrale Las Vegas, is made with Ketel One Vodka, Plymouth Gin, Dolin Dry Vermouth, orange bitters, Castelvetrano Ooives, and Kaluga caviar. “The Quaternary, is a cocktail crafted to be the center of attention. Served in a branded ice block, this drink embodies a sophisticated experience. The Quaternary base starts with refined Ketel One Vodka and is blended with the botanical notes and complexity of Plymouth Gin. The Kaluga caviar, served on a pearl spoon, masterfully pairs with the crispness of the vodka and is complemented with the salinity of the Italian Castelvetrano olives,” said Jan Padiernos, Tao Group Hospitality Director of Beverage.

Mozzarella Stix & Caviar

In Austin, Texas at Bill’s Oyster, two mozzarella sticks topped with caviar, freshly grated horseradish and vodka creme fraiche dipping sauce. “I love the idea of pairing something that is seemingly low brow, like mozzarella sticks, with caviar, which is on the high-end side of the culinary spectrum. The dish works really well because of the balance between the richness of the fried mozzarella and the salt and brine of the caviar. Adding freshly-grated horseradish and lemon zest really brightens up everything and the Vodka Creme fraiche adds the necessary acids and creaminess,” said Daniel Berg, Cofounder and Executive Chef of Bill’s Oyster.

Bougie Chips and Dip

A delicious sharable app, this elevated spin on chips and dip at The Aster in Los Angeles involves smoked trout roe, dill, potato, whipped ricotta, and caviar, This classic smoked trout dip contains three types of roe, smoked trout, tobiko and caviar, as well as creme fraiche and whipped ricotta. “What I love most about this dish is that it makes caviar approachable. We have taken it off its pedestal and served it with chips, which is a great way for newcomers to be introduced and those intimidated to give it a try. This delicious dish is so versatile that we actually run it on our menus all day. It is great as a breakfast item or even as an appetizer before dinner,” said celebrity chef Marcel Vigneron.

After School Onion Dip

Found at Blue Jay Bistro in Littleton, North Carolina, this dish is made with golden Sterlet caviar, black garlic purée, caramelized onion purée, sour cream, and housemade potato chips.

Golden Egg

Found at Nat’s on Bank in New York City, this dish is served in a colorful and adorable ceramic pig, and features a soft-boiled egg adorned with caviar, accompanied by crispy brioche soldiers and a finishing touch of gold flakes. “The Golden Egg is my absolute favorite dish on the menu and was one of the first conceived. It was born out of finding these adorable little ceramic pigs to serve soft boiled eggs in and then went haywire from there! We LOVE caviar and like to put it on pretty much everything but there is nothing more perfect that a soft gooey egg. Once we got there, gold flakes were a natural decision. It’s so fun making such a simple dish feel colorful and fancy,” said Natalie Freihon, Founder of Strange Bird Hospitality.

Fried Chicken + Caviar

Found at Sixty Vines, Chicken + Caviar, involves crispy fried chicken, brined in buttermilk, paired with zesty lemon crème fraiche and decadent caviar. Micah Willix, Senior Director of Culinary at Sixty Vines, says: “At Sixty Vines, we’re all about embracing the laid-back vibes of California wine country and our Chicken + Caviar captures that spirit perfectly. With this shareable, we created a dish that’s both approachable, decadent and fun to eat.”

Chili Garlic Prawn Potato Gratin with Black Tobiko Caviar

Found at Silver Apricot in New York City, potato gratin is infused with flavors of a common dish from Singapore – chili crab. The chili crab (tomato, fermented chili and garlic, crab paste, salted duck egg) is cooked with cream, and then in that cream they cook thinly sliced potatoes that are topped with chopped prawns and cheese curd and baked until bubbly and golden brown. It’s then garnished with black tobiko caviar and chives.

Gnocchi with Lobster & Caviar

At Hunt & Fish Club in New York City, potato gnocchi is seared for texture and added into a creamy sauce of garlic, shallots, and tarragon, and diced chunks of Maine lobster. It’s finished with fried crispy potatoes and a spoonful of caviar. “Our gnocchi with lobster and caviar is the perfect combination for a luxurious and comforting meal,” said Executive Chef Chad Brown, Hunt & Fish Club.

Caviar Donuts

At Miller & Lux in San Francisco, creme fraiche custard and Kaluga caviar balance atop a fluffy, golden brown donut hole. “This secret off-menu item is a luxurious spin on your classic caviar presentation. It’s a play on salty-sweet, with a variety of pleasing textures. There’s a symbiotic flow between the pillowy donut, the briny punch of caviar, and the creamy, tangy notes from the creme fraiche custard,” said Chef Omri Aflalo, Executive Chef at Miller & Lux.

Potato Chip Omelette

Found at Cathedrale New York at the Moxy East Village, this potato chip omelette is paired with Kaluga Caviar and Crème Fraîche. “The chips add a crunchy texture to balance the fluffiness of the eggs, while the caviar adds a level of refinement and bold flavor to the dish that is unlike any omelette you’ve ever tried,” said Chef Jason Hall.

Caviar Fries

Found in Scottsdale, Arizona at The Americano, this restaurant helmed by celebrity chef and Food Network star Scott Conant, offers inventive caviar fries for an elevated spin on a classic. One of the restaurant’s most popular dishes, the caviar fries combine traditional caviar with crème fraîche, shallot, scallions and cured egg yolk. “The Americano’s caviar fries were an instant classic, it’s a delicious twist for both caviar connoisseurs and those looking for an approachable introduction to this delicacy. We aimed to highlight the juxtaposition between the flavors and textures by creating a luxurious treat that can be enjoyed by all,” said celebrity chef Scott Conant.

Caviar Slider

In New York City at Quality Bistro and Quality Meats, these caviar sliders are a buttered potato bun filled with Golden Osetra caviar and avocado creme fraiche. At Quality Bistro, it’s served with a “champagne bump,” which is a little sidecar of champagne. The caviar sliders are a fun way to present a very high-end ingredient in an accessible, casual way. The potato roll is soft and perfectly complements the delicate nature of the caviar itself. Our guests have really responded to the fun of the dish!” said Craig Koketsu.

Ice Cream & Caviar

At Townsend EPX in Philadelphia, duck fat potato pavé butter basted with thyme, vanilla ice cream with crème fraîche and maldon, cured egg yolk, and Baerii caviar. “Perfection is just many layers of done right. Working for Chef Townsend Wentz for the past seven years has taught me to know when a dish is not complete. It needs intention and balance, and that is what this dish has,” said Chef Alex Nissley, Executive Chef at Townsend EPX.

Buñuelos de Bacalao

At Oloroso in Philadelphia, salted cod and potato fritter, citrus aioli, and Baerii Caviar. “This simple tapas is a crowd favorite here at Oloroso, and in the spirit of National Caviar Day, we decided to elevate it some more by adding a few dollops of caviar,” said Chef Jason Peabody, Executive Chef at Oloroso.

Caviar Oyster Shooters

At Royal Boucherie in Philadelphia, sparkling rosé, with west coast oysters and American sturgeon caviar. “Our caviar shooters are launching ahead of National Caviar Day, and they were designed to give guests an elaborate, over-the-top experience while still staying true to our ethos. The caviar combined with the west coast oysters and sparkling rosé pair perfectly and provide for a very smooth, refreshing elixir and treat,” said Chef Waldemar Stryjewski, Executive Chef at Royal Boucherie.

Beef Tartare

Found at Oiji Mi in New York City, this dish involves golden kaluga caviar, oiji cucumber, and brioche. “Yukhwe is a popular Korean raw beef dish. Our beef tartare is a blend of yukhwe and the classic steak tartare in one bite – we use filet mignon (aka tenderloin), oiji pickle, mustard crème fraîche all layered on brioche – golden kaluga caviar’s flavor profile is buttery and briney which compliments the meatiness and adds complexity,” said Ahra Ko, Director of Operations at Oiji Mi.

Caviar Jelly Doughnuts

Found at StripSteak by Michael Mina at Mandalay Bay in Las Vegas, this dish involves freshly prepared doughnuts filled with a bright yuzu curd then generously topped with caviar and chive for a decadent bite to start the meal. “I love playfulness with recognizable food and the Caviar Jelly Doughnuts are a fun twist on a classic jelly doughnut. The traditional sweet lemon filling is replaced with Yuzu citrus, which brings a savory element to the dish that complements the caviar in a traditional Japanese style. The yeasty flavor of the doughnut also pairs perfectly with champagne so don’t forget the bubbles with your caviar!” said Kyle Johnson, Executive Chef, StripSteak at Mandalay Bay.

Wagyu & Caviar Hand Roll

Found at The Mayfair Supper Club at Bellagio Resort & Casino in Las Vegas, The Wagyu & Caviar Hand Roll layers the two delicacies within a fine seaweed wrap topped with freshly grated wasabi, soy glaze and a golf leaf. “It all begins with our exceptionally sourced ingredients, starting with our Petrossian Daurenki caviar that’s paired with our Mishima Reserve American wagyu beef prime rib. The slow cooked wagyu beef is dressed with kabayaki sauce then charred, giving it a delectable sweetness that highlights the rich, creamy flavor of the caviar. In addition, we add savory components such as wasabi, scallions, sushi rice and nori, which helps balance the overall flavors of this dish. This takes a luxury dish to a fun and playful experience which emulates The Mayfair Supper Club,” said Matthew Alba, Executive Chef, The Mayfair Supper Club.

Caviar Croquette

At Astra at The St. Regis San Francisco, crispy potato paired with crème fraiche, smoked preserved egg yolk, paddlefish, and salmon caviar. “This dish will have you experience caviar in a format that is simple, elegant and pleasing to the palate,” said Joseph Tiano, Executive Chef.

Pearls & Champagne

At Le Bilboquet in Atlanta, Georgia, you get 28 grams of Le Bilboquet’s own Siberian caviar, blini, eggs, chive and crème fraîche served alongside a half bottle of Champagne Lanson. “Our elegant new Pearls & Champagne is a fresh and eye-catching presentation for our guests, boasting an exquisite pairing that celebrates the harmonious union of salty caviar and crisp Champagne,” said Ashley Tidman Noriega, Brand Director.

Caviar Sope

At elNico in the Penny Williamsburg, thick massa disc topped with osetra caviar, homemade salsa cruda and creme fraiche. “Sopes are a recipe that I enjoyed throughout my childhood. I wanted to elevate what is traditionally street food by incorporating caviar making my own take on a Blini. My caviar sope is a thick massa disc topped with osetra caviar, homemade salsa cruda and creme fraiche adding a mixture of flavors and textures in a single bite,” said Maria Fernanda Serrano (Chef Fer), Executive Chef, elNico.

Caviar Hotline

Found at Park Lane New York, The Caviar Hotline menu includes small and large tins of Petrossian Royal Ossetra Caviar, Champagne, an ice-cold vodka shooter, and selected food items including smoked salmon blinis with caviar and crème fraiche, and decadent caviar nachos. “A balance of accessibility and luxury is what we try to perfect in our offerings at Park Lane New York – this 24/7 caviar experience for all in-room guests strikes that perfect blend,” said Jeff Toscano, Executive Vice President – Luxury & Lifestyle Hotels at Highgate.

Caviar Omelette

This French-style omelette with 30 grams of Island Creek caviar, crème fraîche, and chives can be found at Little Whale Oyster Bar in Boston. “This omelette is a luxurious version of a simple, French classic. A French omelette should be blonde with a creamy center and the addition of Island Creek Sturgeon Caviar takes it over the top. A full 30 grams of caviar, a touch of crème fraîche and chives all pair perfectly with the rich buttery omelette. Champagne is also a must when indulging in this, a caviar omelette and a half bottle of Pierre Gerbais we offer on the bottle list makes for a perfect lunch,” said Chef/Owner Michael Serpa.

Caviar Cone

This Japanese-style egg salad with a sesame cone and creme fraiche is at Puritan Oyster Bar in Cambridge, Massachusetts. “Caviar has a reputation for being a special occasion, luxury food item that can feel intimidating to order. We wanted to offer caviar in a fun, playful way that would feel more approachable and hopefully encourage guests to give it a try. We serve our caviar atop a Japanese-style egg salad with a dollop of creme fraiche- all wrapped up in a bite-sized cone. They are as fun to look at as they are to eat and have quickly become a guest favorite at Puritan Oyster Bar!” said Chef/Owner Will Gilson, Puritan Oyster Bar.

Maine Lobster French Toast

At DRIFT Seafood & Raw Bar in Rehoboth Beach, Delaware, Maine Lobster, house brioche, creme fraiche, braised leeks, tarragon, lemon whey beurre monté, caviar. DRIFT executive chef Tom Wiswell says: “The French toast is our way of presenting something familiar in a unique and indulgent way. Most people associate french toast with sweet accompaniments, which is why I first thought of pairing it with the semi-sweet flavor and delicate texture of lobster. In place of a syrup or something along those lines, we keep on savory tones by dressing it with a decadent lemon butter sauce that utilizes whey, a byproduct of other production items in our kitchen. The whey gives the sauce body and creaminess that cannot be matched. The high salinity and umami that caviar provides cuts through the brightness of the sauce, all while contributing to the luxury and decadence of the dish as a whole. “

Billionaire’s Eggs

Served at Top of the World at The STRAT Hotel, Casino & Tower in Las Vegas, boiled egg whites filled with crème fraîche whipped yolks and topped with Iberico ham and Ossetra caviar. “There’s something about the simplicity of a deviled egg that has made them a crowd-pleasing appetizer, but we’ve elevated the classic dish with over-the-top Las Vegas inspired ingredients to create Billionarie’s Eggs. This delectable dish is perfectly layered to set the tone for an incredible dining experience – egg whites are filled with luxurious and creamy crème fraîche, truffles and whipped egg yolks, then topped with Iberico ham and a generous garnish of exquisite Ossetra caviar,” said Chad Castanino, chef de cuisine at Top of the World.