The most luxurious dishes and drinks in Chicago

The new addition to the rum-focused bar’s menu is made with rum and curacao from the 1940s, the same spirits ingredients used by the cocktail’s creator Victor J. Bergeron at Trader Vic’s, plus lime juice, cane sugar and almond orgeat ($800). The ingredients are very limited, so only a few people will be able to take their taste buds back in time.

Heritage offers a wide variety of caviar starting at $70 for 15 grams, but if you want to go all out you should order the Baller Caviar Tasting which serves up to four people for $500. It includes a full tin of Black Label and a flight of four Polanco Caviar varieties from Uruguay accompanied by Cool Ranch beignets, housemade bread, pickles and potato chips, plus a bottle of Laurent Benard Champagne.

Sepia was built in an 1890 print shop and you can try brandy that’s even older as part of special Bhaktra Armagnac flight. Sip half-ounce pours of the spirit from 1888, 1992 and 2001 for $275 or get a full ounce of drinks spanning three centuries for $400.

The happy hour special offers everything needed to make two martinis served on ice atop a tower of Alaskan king crab legs, lobster, oysters and prawns ($120). It’s a perfect way to celebrate a bonus or business deal.

Big enough for two, the tomahawk is two crusted with taleggio cheese and coated with black truffles ($155), and offered Friday and Saturday. Equally decadent is the dry-aged bone-in ribeye topped with gold-flecked black truffle butter and fontina cheese fondue and served with a side of layered potatoes ($89).

Start your meal at the steakhouse with an opulent spin on the classic cocktail made with 21-year-old Glenfiddich single malt scotch, bruleed Thai banana, chocolate truffle bitters and maplewood smoke and garnished with 24k gold leaf ($75). Pair it with Maple & Ash’s most impressive seafood tower, which features Alaskan king crab, half a Maine lobster and oysters seasoned with garlic butter and chili oil ($259).

The restaurant within the Four Seasons Hotel Chicago prepares dishes as luxurious as its surroundings, such as caviar served with egg white and yolk, brioche puree and pickled mustard seeds ($24), and a 20-ounce American wagyu rib eye accompanied by rutabaga, crispy brussels sprouts and cured tomatoes ($165). Complete your meal with a glass of Dom Perignon ($69) or Ruinart Champagne ($47).

The elegant Italian restaurant offers the best of the land and sea with a 40-ounce porterhouse served with fried brussels sprouts and ricotta-whipped potatoes ($175), and a shellfish tower with East and West Coast oysters, Maine lobster, caviar and Sea of Cortez shrimp ($165).

Roti prata serves as the base for a decadent dish topped with black truffle, foie gras aioli, truffle vinaigrette and red onion ($24). You can also ask for the secret special, a Lux Roll featuring negi toro topped with wagyu beef, truffle vinaigrette, shaved truffles, white wasabi cream and tobiko ($65).

Doug Psaltis and Hsing Chen revived the historic Flair House in River North, which dates back to 1883, to open their Basque-influenced chophouse. Mixologist Paul McGee pays tribute to that transformation with the Flairhouse Revival martini made with 1960s Gibson gin, dry vermouth and aged yellow Chartreuse ($78). Sip it while snacking on a pair of bite-sized savory churros topped with caviar ($28).

Chef José Andrés’ luxurious spin on a taco uses a slice of jamón ibérico de bellota as the shell for Osetra caviar topped with gold leaf. Two pieces are $16.

The rich taste of uni means it always feels luxurious, but TAO Chicago makes it even more indulgent by adding caviar ($14 per piece). Order it as a starter before sharing a free-range heritage duck marinated and dried for 48 hours, cooked Peking-style and served with cucumber, scallions, hoisin sauce and bao buns ($95).

The Tuscan dish is prepared traditionally on a 550-degree griddle for just four-to-six minutes per side so the bone-in steak is rare but still bloody ($130). Pair it with a $270 bottle of Brunello di Montalcino Tuscan wine for the full experience.

The restaurant within the 21c Museum Hotel Chicago serves a rotating selection of seafood to share including oysters, shrimp, clams, crab, lobster, tuna tartar and mussels ($210). Get extra indulgent with caviar ($90-$180 per ounce) served with shallots, chives, whipped creme fraiche, pickled chilies and your choice of chips or baguette toast points.

A favorite since the steakhouse opened in 2015, the Beef Wellington is made with a 10-ounce center cut filet mignon seared and rubbed with Dijon mustard, then topped with creamed spinach, mushroom duxelles and a slice of seared foie gras, and wrapped in puff pastry. The meal for two is cut tableside and served with bordelaise sauce ($115).

Feel like royalty when you drink the Queen for a Day Shooter featuring king crab in a glass of Veuve Clicquot Yellow Label ($25).