Caviar Craze

Discerning dishes that celebrate the world’s most indulgent ingredient

By Alison Bailin Batz

Long associated with white tablecloth occasions, caviar is recently having a modern renaissance across the Valley. Once reserved for formal service and special celebrations, the prized roe is now being folded into everything from brunch classics to bar bites and composed entrees. Chefs are embracing caviar not just for its opulence, but for its ability to elevate a dish through texture, salinity and depth, adding nuance rather than excess. Here are some local dishes that showcase exceptional, creative uses of several varieties of the world’s most coveted caviars.

Prime Filet with Caviar
Geordie’s at Wrigley Mansion

At Geordie’s, caviar becomes a refined seasoning rather than a flourish. An 8-ounce cut of Brandt beef is seared to highlight its natural marbling, then paired with silky pommes puree, savory hypha mushroom conserva, and a deeply savory bordelaise. Crowned with caviar, each briny pop cuts through the richness of the meat, balancing fat with finesse. For an added layer of decadence, winter truffles may be shaved tableside for an additional charge. $108. www.geordiesrestaurant.com.

Steak & Eggs with Kaluga Caviar
Pyro

Brunch takes a lavish turn with this elevated take on steak and eggs. A 6-ounce teres major steak is flamed to order and finished with Pyro jus, while a classic French omelet delivers a buttery, custard-like texture. Truffle compound butter melts tableside, infusing the dish with soil-kissed warmth. Kaluga caviar – known for its rich, buttery, nutty flavor with a hint of the sea – is delicately placed atop the omelet, adding a glossy, umami finish that balances the steak’s savory depth. Simply plated and restrained, the dish lets premium ingredients speak for themselves while redefining what brunch indulgence can truly be. $56. www.pyroscottsdale.com.

Animal Fries
Course

This playful yet polished spin on a cult favorite comfort dish showcases twice-fried potatoes as the base of the dish, delivering a crisp exterior and fluffy center. They are layered with an egg yolk emulsion, housemade creme fraiche, and pickled shallots that add brightness and acidity. Fresh chives and dill bring an herbaceous lift before a generous topping of Kaluga caviar adds richness and texture. Always available on the bar menu, the dish strikes a balance between nostalgic comfort and elevated execution, making it a go-to for those seeking luxury without pretense. $35. www.courseaz.com.

Osetra Caviar “Twinkiee”
Bourbon Steak

This signature bite at Bourbon Steak turns childhood nostalgia into a high-end indulgence. Designed as a luxe reimagining of the iconic snack cake, the “Twinkiee” begins with a rectangular piece of cornbread. It is paired with bright yuzu creme fraiche, in which the citrusy tang cuts through the richness of the base. A generous layer of premium Osetra caviar – complex, nutty and buttery in its flavor with a firm, juicy texture – crowns the top, and it is finished with finely minced red onion, chives, and egg. $39. www.scottsdaleprincess.com/bourbonsteak.

Kauboi Caviar
Kauboi

Designed as a composed tasting rather than a singular bite, this dish is served with koji cream, chives, pickled ginger, grated tofu, fried yuba, and shallot, each flavor profile thoughtfully chosen to complement the delicate roe. The interplay of creamy, crunchy, savory, and lightly acidic elements allows the caviar to shine while offering contrast in every spoonful. Elegant yet restrained, the presentation reflects Kauboi’s modern approach to luxury, encouraging diners to explore flavor and texture at their own pace. $75. www.kauboiscottsdale.com.

Caviar Kettle Chips
Humble Oysters and Bubbles

Playful presentation meets elevated indulgence with this sumptuous snack. Crisp kettle chips are topped with caviar and capers, then transformed into a vibrant, artful plate. Thin slices of red onion and green onion add bite, while lime crema is drizzled in neat rows for brightness. Chili aioli provides gentle heat, accented by bursts of tobiko and a dusting of furikake. The result is salty, creamy, crunchy, and visually striking, turning a familiar bar bite into something worthy of lingering over Champagne. $19. www.humbleoysterbar.com.

Wagyu Beef Carpaccio
Maple & Ash

Decadence defines this signature dish, which is composed of thinly sliced wagyu beef layered with succulent king crab. Truffles lend earthy depth, while Kaluga caviar adds an umami brininess in each bite. Served alongside warm brown butter brioche, the dish invites diners to build perfect mouthfuls that showcase richness, texture and contrast, embodying the restaurant’s bold approach to fine dining. $48. www.mapleandash.com.

Caviar Cones
Ocean 44

Here, the ultimate in fine dining is presented in a whimsical, handheld format. Four crisp mini, hand-rolled cones are filled with horseradish creme fraiche and topped with sustainably and ethically raised Siberian Osetra caviar, sourced from Poland and Italy, prized for its clean, briny finish, medium-firm texture, and dark, shimmering pearls. A touch of gold leaf adds visual drama, while the horseradish provides subtle heat that enhances the roe’s natural salinity. $150. www.ocean44.com.

Truffle Sashimi
Catch Scottsdale

In this sashimi, coveted ingredients are layered with restraint for a delicious Japanese delicacy. Silken slices of tuna and hamachi are paired with chili ponzu, introducing brightness and gentle heat. Black truffle puree adds depth, while Kaluga caviar delivers a mind-bendingly lavish finish that ties the dish together. The interplay of textures and flavors creates a refined, balanced bite that feels classic and rich without excess. Designed as a shared starter, the dish reflects Catch’s flair for blending over-the-top ingredients with contemporary, chic presentation. $35. www.catchrestaurants.com.

Caviar Toast
Élephante Scottsdale

Crisp toast serves as the foundation of an elevated yet simplistic dish, layered with rich egg butter that melts into every crevice. Golden Osetra caviar crowns the top, delivering a clean contrast to the butter’s richness. Finished with fresh chives, the dish, much like the rest of the menu, feels coastal, refined, and effortlessly elegant. $65. www.elephanterestaurants.com.