Caviar is the new condiment.
From tacos and flatbread to pasta and burgers, caviar - those shiny little balls usually passed on a small spoon by a white-gloved waiter - is shedding its stuffy image and lending a highbrow take to a regular meal.
"It's about sharing in that little taste of luxury," said Wesley Holton, executive chef of "Rose. Rabbit. Lie." at The Cosmopolitan of Las Vegas.
His menu offers both tacos and flatbread with caviar. A taco with Hackleback caviar costs $15; one with Russian Osetra caviar, a more expensive variety, is $78. The flatbread, which has egg, bacon and a large dollop of caviar, is $19.
Flatbread with caviar is also served at Petrossian, an upscale restaurant in West Hollywood, Calif. It's a small dish and costs $28. The restaurant also offers pasta made with a caviar powder, which is created from dried caviar in a process the restaurant says is secret.
"You can grind it right on top of an omelet or pasta, as we do," said Rori Flynn, a Petrossian employee. She said it adds a nice crunch.