Caviar isn’t just back—it’s the star of the moment. It’s popping up everywhere, from local menus and casual snacks with potato chips and fried chicken to glamorous martinis crowned with a caviar ‘bump.’ Even your neighborhood grocery stores are stocking it almost year-round.
Thirty years ago, caviar stood as a symbol of opulence, less celebrated for culinary creativity and more for its status, evoking scenes of black-tie events, delicate crystal flutes, and exclusive cocktail parties. When featured in a 00s movie, it often signaled a character’s wealth or villainy. Think of Meg Ryan scolding Billy Crystal in When Harry Met Sally, her tone brimming with disapproval: “What is that? What are you doing? You’re taking all the caviar. That caviar is a garnish.”
Caviar is anything but a garnish. It is a culinary powerhouse. Salty little pearls of brine that pop and mellow out to a buttery, almost creamy mouthfeel. Different varieties of caviar have distinct flavors, from nutty, grassy, mushroomy, earthy and anything but fishy. The word umami is tossed around all the time these days, but caviar is the epitome of that extra-sensory savory dash that just makes things taste “extra.”
Here are some local spots that highlight caviar in creative ways on their menus.
Puffy Potatoes with Truffle & Caviar + Parmesan Infused Ice Cream with Caviar at Bambara
Puffy tater tot-esque potatoes are just the vehicle—it’s the caviar that steals the show. Perched atop crisp, cheesy stacks with a hint of truffle, the pearls add a luxe pop that takes bar food into indulgent territory. Dunk it all in Chef JV’s fried egg aioli and you’ve got a bite worth obsessing over.
Competing for the best bite I’ve had this year is a playfully inventive sweet-and-savory dessert that appears on the menu sporadically. Parmesan ice cream topped with caviar is a finale of pure decadence. What began as a clever use of leftover cheese rinds has evolved into a fusion of silky, salty, and unexpected flavors—think the pop of sea salt on caramel, but with swagger.
NOLA-style Fried Oysters with Caviar at Adelaide
Buttermilk-fried oysters served on the half shell set the stage for a playful contrast—crisp, briny seafood, plush horseradish hollandaise, a hint of sweet smokiness from candied bacon and, crowning each bite, a spoonful of caviar. The caviar blends seamlessly with the buttery hollandaise, creating a layered, luxurious mouthful—an ideal one-bite indulgence.
Go all out at The Après Lounge at the Montage Deer Valley
If you want the champagne and caviar experience, there is no better place than Deer Valley. After hitting the slopes, pop into the cozy lounge for a post-ski snack of local wagyu tartare served with Siberian caviar, truffle vinaigrette, quail egg, potato crisps, smoked pine nuts and shaved black truffle. Or get the gold-plated hamachi with caviar, gold leaf and whipped crème fraîche.
Want to really kick back like an ’80s Wall Street mogul? Get the 1876 Burger (with a $1,876 price tag). The description reads, “A true homage to our Utah roots. This is more than a meal, but rather a complete culinary and cultural experience. Begin with an elevated burger unlike any other including: a5 wagyu steak, golden osetra caviar, tempura king crab & asparagus.” Sounds amazing, right? Then, comes the second part of the experience which “will take you to Burns Saddlery established in 1876, the oldest, family-owned western retailer in the world, where you will create your own custom hat.”
Caviar and a hat. How can you go wrong?
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