Count on Michael Mina to have a clever story to go with his signature Caviar Parfait found at his namesake restaurant and on special occasion menus at some of his other locations. Mina came up with the Caviar Parfait while he was on his Hawaiian honeymoon. He wanted to create a special breakfast for his new bride that featured all her favorite foods. A call to room service and soon he had hash browns, egg salad, smoked salmon, whipped lemon crème fraîche and caviar. Mina used hash browns as a base for a caviar tower creation now known as Michael’s Signature Caviar Parfait. Makes you want to order two. Michael Mina also has one of the best caviar carts in the city, a great way to sample different types.

Pierre Gagnaire’s only restaurant in the United States Twist takes unexpected approaches to pairing flavors and textures. The Taste of Karat tasting menu uses Karat Caviar, produced by Caviar Galilee, Israel, located at the main source of the Jordan and presents caviar the way your expect Gagnaire to. The menu includes Karat “Pure Gold” Ossetra caviar paired with sun chokes gelee and Paris mushrooms; Karat “Amber” Ossetra caviar with stuffed lettuce, egg paste, potato soup and Ketel One and Karat “Russian” Ossetra caviar served with wild sea bass carpaccio, horseradish Pate a Choux cake, trevicchio salad, green apple and pressed caviar leaf.

One of the most popular dishes on Joël Robuchon’s menu? Le Caviar – caviar on a fennel cream served as a surprise. And what a divine surprise this is. The dish is served on a black plaque engraved for Joël Robuchon. In the center, a small silver tin that when opened, reveals the “surprise” of delicious fine caviar. And what must you have with your caviar? Champagne, natch. This amuse bouche comes with Robuchon’s signature champagne.

Andre’s at Monte Carlo uses a Spanish caviar on its tasting menu called Almas Ara from the Naccarii sturgeon that is farmed within fresh running spring water. This farming process yields a clean identifiable flavor that pairs perfectly with their house made crème fraîche, asparagus granite and toasted cumin blinis.

When it comes to sustainable seafood, Rick Moonen has been one of the leaders for the past 20 years. He treats his caviar the same, offering farm-raised Spanish Oscetra caviar with a traditional garnish.