Provisions I'm borderline obsessed with foie gras, but I doubt even my ability to vanquish the $125 whole roasted lobe of foie gras at Provisions. It's an entire goose liver served with bread and "accompaniments." I've never ordered this, and I can't find a photo online, but I'm told the accompaniments change depending on what's in the kitchen. If you need an idea of the size, just do an image search for "whole foie gras." You won't be disappointed.

Tony's Like Wagyu, Mishima beef has excellent marbling, which makes it highly sought after. At Tony's a Mishima filet of what the menu describes as "The Finest of American Beef" costs $125. Tony's also has truffles seasonally, and prices vary, but you can expect to pay quite a bit for the truffles, which Tony himself ensures are the best in town, either in pasta or a soufflé. For a real monetary setback, check out the wine list, which features bottles in the five-figure range.

Vic & Anthony's The caviar service at Vic & Anthony's is swoon-worthy. Few restaurants still do a traditional caviar service with grated hard-boiled eggs, minced capers, red onions and sour cream, but this steakhouse does, and it does it right. The particular variety of caviar changed based on availability, but it will generally set you back $260.

60 Degrees Mastercrafted What's better than a $10 burger? How 'bout a $200 burger topped with chopped ribeye steak, shaved white truffles and seared foie gras (among other accoutrements). The Bistro Burger at 60 Degrees Mastercrafted is a sight to behold, the tower of meat stacked high and the bun glistening from gold leaf spread across the top. Yes, that's right. Edible gold leaf. On your burger bun. Extravagant. Hell yes. Tasty? It's metal...so not really.