It's only natural that pizza, an absolute comfort classic, should make an appearance on our list. At New York's Nino's Bellissima's Pizza, chef Nino Selimaj serves his pizza with Royal Sevruga Caviar, crème fraiche and thinly sliced lobster, ensuring that New Yorkers will have the opportunity year-round to spend $1,000 on America's favorite comfort food. While the dish has yet to catch on at Domino's or Pizza Hut, rumor has it that NYPD cop turned novelist Bo Dietl is totally in amore with this pizza pie. Order in advance.

When it comes to luxury comfort food, few contenders can match the ultimate version of the signature dessert of New York City's Serendipity 3, the Upper East Side's own Willy Wonka Factory. This frozen treat combines 18 cocoas, 14 of the most exotic and rare, as well as five grams of edible 23 karat gold. And to top it off, this dessert institution wouldn't settle for anything less than the most expensive chocolate in the world—La Madeleine au Truffle from Knipschildt Chocolatier. And because an experience this decadent needs a memento, Serendipity and luxury jewelry company, Euphoria New York, were determined to get you the most gold and diamonds for your buck. The diamond-encrusted spoon and the 18 karat gold and white diamond "crown" are yours to keep.

Despana's Ibérico ham (which just recently became available in the U.S.) comes straight from the free roaming Black Iberian pigs in Salamanca, Spain. The pigs have a marbling of fat that makes for an exquisite tapas dish. Ibérico de Bellota comes from pigs that feed only on acorns for at least three months of their life and the rare meat will arrive to the shop in July and cost about 20 percent more than the "regular" Ibérico. Despana owner, Angelica Intriago, suggests pairing the cold cured meat with almonds or a nice red wine, but Americans—feel free to slice this holiday meat any way you please, as long as you can pay.

The Kraft version is a mainstay for kids, but the Waverly Inn's truffled mac and cheese is the "talk of the town" among adults, says Zagat's Michael Mahle. Made with cavatappi pasta and a blend of artisan cheddar cheeses from Vermont, as well as Italian parmesan, this classic is served with shaved truffles—Perigord in winter, Alba in summer. While executive chef John DeLucie's creamy starch might go down easy, getting in for a taste is a bit more difficult. Their number is listed, but the line is always busy.

David Burke & Donatella's executive chef Eric Hara conceived this dish after berating his sous chef for snacking on a basic old PB&J in the kitchen. Hara thought of a way to spruce it up—Hawaiian macadamia nuts (instead of peanuts) roasted and pureed, strawberry vanilla jam, and fois gras torchon on toasted brioche. That reliable sticky and sweet combination gives customers the nerve to try foie gras, often for the first time, Hara says. This slightly tall peanut butter & jelly has since become one of David Burke & Donatella's best sellers.

Las Vegas' penchant for indulgence goes super-gourmet with chef Hubert Keller's Kobe beef hamburger. Topped with foie gras and black truffles and paired with a 1990 bottle of Chateau Petrus, it's the perfect meal for all hamburger-craving high rollers. In this case, what happens in Vegas gets mailed home—in the form of a specially numbered certificate so everyone will know you didn't blow your money on something really outrageous.

Mincemeat and peas are replaced with Wagyu Beef and Matsutake mushrooms in northwestern England at Lancashire's Fence Gate Inn. It's doubtful that shepherds ever heard of ingredients like black-truffle mushrooms marinated in 1982 Chateau Mouton Rothschild Bordeaux. And because the world's most expensive pie needs a crown, the crust is topped with an edible gold leaf. Though they originally intended the dish to be an outrageous one-off, chef Spencer Burge and head manager Kevin Keeley will consider an encore performance for parties larger than ten.

According to ancient Chinese legend, the usually stoic Buddha became so aroused by this soup's aroma he literally jumped over a wall to discover its source. A bit more complex than Campbell's, ingredients at London's famed Kai include dried abalone, sea cucumber, dried scallops, shark's fin, corn-fed chicken, stock from steamed Parma ham juice, American ginseng, Japanese flower mushrooms and a rare Asian mushroom named cordycep. Any cravings, though, must be met with the Buddhist virtue of patience—chef Alex Chow's simmering process requires five days' notice.

Perhaps more incredible than the topping of foie gras and sweetbreads is the fact that each tubesteak at Atlanta's Repast Restaurant is actually homemade. Baking pies from scratch pales in comparison to the week chef Joe Truex spent perfecting the dogs' emulsification—a process of evenly dispersing the fat globules in order to create the ideal texture and consistency. Due to popular demand, each is still served with ketchup—albeit a special three-onion ketchup.

The most important meal of the day just became a little more crucial with Le Parker Meridien restaurant, Norma's, over-the-top omelet. Alongside the usual cooked-egg constituents, this kitsch-chic diner with locations in New York and Palm Springs has added bruire maire, Tomalley (lobster liver) sauce, lobster and 10 ounces of sevruga caviar. Those looking to cut calories (or pennies) should consider the smaller version, just $100.

People come to Vegas to take risks, but not necessarily with their food. With pot pie they "know what to expect," says executive chef Anthony Amoroso from Michael Mina at the Bellagio. Gamblers seem to like that gourmet twist—the full lobster, brandy cream sauce, French carrots, baby beets, peanut potatoes, spring onions and, what else, black truffles. The ingredients are uncharacteristically turned over atop the hot pie crust (about 30 times a night, the chef estimates) when served tableside.