The holiday season calls for extravagance. From caviar and foie gras to buttery seafood and perfectly seared meats, these dishes are made for those who believe in making December a month for the taste buds to remember.
Caviar Dreams
Luxury begins at Café Monarchwith its Caviar Service ($125 to $395 per ounce). Presented ice-chilled with mother-of-pearl spoons, each Sasanian Caviar offers nutty, creamy richness with a clean finish. Served with blinis and potato pavés, it honors timeless culinary elegance.
Élephante Scottsdale elevates simplicity with its Caviar Toast ($65). Golden Osetra caviar crowns crisp toast layered with rich egg butter and bright chives, a balance of briny and buttery flavor that captures coastal-inspired refinement.
Catch Scottsdale adds another twist with its Truffle Sashimi ($35). Tuna, Hamachi, caviar, and black truffle purée combine in a luxurious study of texture and taste.
Foie Gras Goodness and Truffle Treats
COURSE's Cory Oppold turns decadence into art with his Foie Gras Torchon ($40). Grade A foie gras from La Belle Farms is cured, whipped, and dusted with cherry powder for a velvety finish, then paired with cherry jam, pickled and fresh cherries, miso brown butter crumble, and Japanese milk bread—a masterclass in sweet, savory, and rich balance.
ZuZu chef Russell LaCasce brings similar opulence to the pasta course with his Tableside Parm Wheel Black Truffle Alfredo ($65). A garlic and thyme-infused cream sauce with black winter truffles is poured over Sonoran Pasta Company gnocchi and tossed inside a wheel of 24-month aged Parmigiano Reggiano. A truffle-kissed cream cloud and final flourish of shaved truffles and chives complete the presentation.
Seafood Seduction
Lobster lovers find bliss at Uchi Scottsdale with the Lobster Maki ($22), where sweet lobster meets brown butter, capers, asparagus, and lemon. Wrapped in sushi rice, it delivers creamy, tangy, and crunchy perfection.
Bourbon Steak takes indulgence to new heights with its Maine Lobster Pot Pie (MP). Golden pastry dough covers tender lobster in brandied cream with market vegetables, potatoes, and black truffles. Presented tableside and dramatically unveiled, it transforms dinner into a show.
European elegance shines through in J&G Steakhouse’s Sautéed Dover Sole ($70). The delicate fish is pan-fried and basted in butter until golden, then filleted tableside and finished with brown butter, capers, shallots, lemon, and parsley.
The Living Room delivers refined comfort with its Grilled Norwegian Salmon ($34), featuring crisp-skinned fillet atop vegetable couscous with lemon caper butter.
Showmanship takes center stage with KAUBOI’s Smoking Tuna ($32). Golden tart shells cradle avocado mash and bluefin tuna marinated in miso, topped with yuzu kosho aioli, wasabi, and crispy leeks. Presented with dry ice drama, it is a feast for both eyes and palate.
Masterful Meat
Luna by Giada celebrates shared pleasure with Bistecca alla Fiorentina for Two ($129). The 32-ounce bone-in Prime Porterhouse is grilled to perfection and paired with cacio e pepe raviolo and a velvety cream sauce.
The Americano’s Wagyu Beef Cheek Tortellini ($38) is filled with slow-braised beef and served with horseradish garlic sauce, crispy shallots, black truffle jus, and chives, balancing savory richness with bright herbal warmth.
Sexy Roman reimagines a classic with Bone In Veal Milanese ($82), a crisp, golden cutlet topped with tomatoes, arugula, lemon, and sea salt, while Mastro’s City Hall indulges the senses with Roasted Bone Marrow ($30), which is cooked to a molten finish with buttery texture and savory depth.
Show-Stopping Indulgence
Faro & Brag’s Tablas for Two ($175) stuns with seared A5 Miyazaki Wagyu, scallops, lamb loin, and shrimp on a hot stone, interactive luxury at its finest.
Finally, Elements closes the curtain with its 48-ounce Smoked Tomahawk ($255). Cold-smoked over mesquite and finished on a wood grill, the K4 Ranch ribeye is carved tableside beside roasted mushrooms and seasonal sides. Bold, smoky, and unforgettable, it defines indulgence.
This season, moderation can wait, because being a little naughty has never tasted so nice.
This season, moderation can wait, because being a little naughty has never tasted so nice.