Caviar is everywhere. Here’s where to get it around Baltimore.

Once reserved for special occasions and elaborate presentations, caviar is becoming much more approachable. McDonald’s sent the internet into a frenzy in February with limited McNugget Caviar kits that sold out in minutes, while sustainable farms are helping make the fish roe more widely available.

Around Baltimore, chefs are spooning the salty, briny pearls onto oysters, folding them into dumplings, adding them to pasta and piling them on Tater Tots. You can even take a caviar bump — a spoonful eaten off the back of your hand — with champagne. Here are some local places serving the decadent dish.

Peter’s Inn

• 504 S. Ann St.

Behind the red door at Peter’s Inn is a tiny 19th-century rowhouse dining room with a vintage bar, tin ceilings and a giant blue marlin watching over the tables. The Fells Point favorite has been around for decades, with a handwritten menu that changes almost weekly and longtime staples like garlic bread and smoked trout pâté alongside steaks, seafood and seasonal dishes. Caviar is an add-on to the raw bar, where you can order a pinch or bump with oysters or shrimp cocktail. It works especially well with the cold seafood, adding a little extra richness while making the experience feel far less pretentious. The dining room has limited seating, so make a reservation before you go.

Josefina

• 1409 Point St.

Deep red accents, a marble bar and two stories of dining set the scene at Josefina, chef David Zamudio’s Spanish restaurant in Harbor Point. The menu mixes Spanish tapas with modern and Latin American influences, but the rabo de toro dumplings are the dish to know here. They are filled with oxtail and served with creamy mushroom sauce, sous vide yolk and truffle caviar, bringing savory beef, mushroom and egg together with a salty finish. Our order disappeared quickly, so make sure you plan with your group accordingly.

Marta Fine Food and Spirits

• 2127 E. Pratt St.

Chef Matthew Oetting spent more than 20 years cooking in New York before opening Marta in Butchers Hill. That experience comes through in the polished, buzzy dining room and menu of house-made pastas, seafood and Italian dishes from Oetting, who was named a 2026 James Beard Award semifinalist for Best Chef: Mid-Atlantic. Caviar is available as an optional topping, and I like adding it to the Campanelle Zafferano pasta that comes with poached Maine lobster, cherry tomato, melted leeks, white wine, lobster butter, lemon, lobster zabaglione and fine herbs. There is already plenty happening on the plate, but the caviar cuts through the lobster and butter with a clean hit of salinity.

The Ruxton

• 720 Aliceanna St.

Dark green velvet booths, warm walnut accents and low table lamps give The Ruxton inside the Baltimore Marriott Waterfront a moody, old-school steakhouse look. Black Angus steaks and classic seafood anchor the menu, but one of the more unexpected combinations starts with house-made Tater Tots topped with Kkaluga caviar, chives, dill, aged provolone and crème fraîche. The crisp potatoes and creamy toppings make an easy match for the caviar without much ceremony. For the full experience, order the Fine & Dandy, which pairs the Tots with a Chopin potato vodka martini. The Tater tTots are also available at Order of the Ace, the cocktail bar inside the restaurant.

Bunny’s Buckets & Bubbles

• 801 S. Ann St.

Fried chicken and champagne already share the menu at Bunny’s Buckets & Bubbles, so adding caviar to the equation does not seem like much of a stretch. Chef Jesse Sandlin’s Fells Point restaurant opened in 2023 inside the former Wharf Rat pub, but the old space looks very different now, with a pink-hued dining room, a horseshoe bar, whimsical lighting and bunny references worked into the décor. For a more traditional approach, the caviar service comes with potato chips, crème fraîche and chives. Or go with the Cliquot & Caviar, a bump of wild paddlefish caviar paired with a shot of Veuve Clicquot. If you want to make caviar feel a little less precious, taking a bump before a bucket of fried chicken is one way to do it.