Not only is Umami Burger named after the Japanese word for the elusive, sought-after “fifth taste,” it has the cachet to offer a hamburger with a triple-digit price tag. Said patty is made of purebred, grass-fed wagyu, which has been dry aged for 21 days. It’s topped with white truffle shavings, onion jam and a port reduction. Says founder Adam Fleischman, “We came up with it trying to create the ultimate burger for a birthday party.” The MNO Burger is only available by request, and only during truffle season.

While Umami may boast the single most expensive burger in town, the Polo Lounge has been known for its grilled Kobe-style burger before gourmet burgers became de rigueur. Restaurant manager Pepe de Anda explains, “[It] was added to our menu 10 years ago by our executive chef at the time, Katsuo “Suki” Sugiura. It has been a lunch and dinner favorite ever since, and we sell about 20 to 30 per day.” Priced at what was once an astonishing $38, it’s comparably affordable. And this being the Beverly Hills Hotel, where old-school service is still an art, it can be custom-built according to preference. In fact, servers say that based on toppings and temperature, rarely are two exactly the same. Suggestions from the menu include farmhouse cheddar, applewood-smoked bacon, grilled onions and a fried egg. Off-menu Swiss with sautéed mushrooms is popular, too. Considering that the beef is top notch, others keep it simple with only lettuce and tomatoes.

For many, caviar epitomizes a first-class dining experience. In Los Angeles, there are few names more synonymous with it than Petrossian. Established in Paris in the 1920s, and later adding branches in New York and West Hollywood, Petrossian is part retail shop, part restaurant. A great intro into the delicacy is the blinis appetizer, which offers one taste each of caviar, trout roe and salmon roe. For a more decadent experience, the $60 prix-fixe brunch includes a plastic “egg” filled with 12 grams of Transmontanus caviar; plus a choice of smoked trout with rainbow trout roe, a smoked salmon bagel or the standout slow-cooked, soft-scrambled eggs and caviar. Vanilla panna cotta with espresso “caviar” (actually little beads of coffee) ends the meal.

For luxury in liquid form, there’s nothing like a $20 Manhattan at the Tasting Kitchen. The price isn’t just amped up based on the hip Abbot Kinney address, but rather quality of the ingredients (Thomas Handy barrel-proof rye, Carpano Antica and Angostura bitters) and the skill of head mixologist Justin Pike. On a slower night, he might even be talked into creating a flight of smaller Manhattans.

The $100 margarita at Red O starts with three extra-anejo tequilas and takes off from there: Gran Patron Burdelos, Partida Elegante, Herradura seleccion suprema; Grand Marnier Cent Cinquintenaire, fresh squeezed lime juice, organic agave syrup, ice cubes made of housemade lime sorbet, topped with a float of Louis XIII cognac and orange “Caviar” made from fresh squeezed orange juice and Prunier D’orange Cognac, served with a stainless steel straw and an edible gold rim. What else would it be called but "The Benjamin." It's available on Fridays and Saturdays only. Plan accordingly.

Located upstairs from Scarpetta in the Montage Beverly Hills, £10 (aka Ten Pound) is the only U.S. outpost of The Macallan. There's a $50 minimum, but with cocktails priced at $28 and up, guests will have no problem reaching that mark. Beverage options range from a $30 glass of The Macallan fine-oak, 15-year-old Scotch to a $64,000 bottle of The Macallan 64-Year.