One of the undeniably great flavor combinations in the vast world of global gastronomy is brut Champagne with sturgeon caviar. Flûte & Dram teases with impressive offerings for almost any budget. Besides caviar, six chef’s plates are a perfect pair for 16 wonderful Champagnes by the glass — available in petit pours so you can try a flight — plus 27 more in bottles. If you’re looking for a “wee dram,” there’s a dreamy list of 145 different dark sprits, including Louis XIII Cognac. Time to take that cash out from under the mattress. 234 Beach Drive NE, St. Petersburg. 727-350-5767, flutendram.com. —Jon Palmer Claridge
Eastern minimalist Asian desserts are usually too simple and underwhelming for a Western culinary sensibility. Happily, Pin Wok & Bowl’s choice to combine Banana Coins with coconut ice cream is an inspired mashup. Slices of banana are wrapped in little phyllo packets, fried till crisp and golden, then drizzled with honey and topped with a light sprinkle of white-and-black sesame seeds. House-made coconut ice cream is creamily scrumptious, drizzled with lightly caramelized condensed milk and paired with some fresh whipped cream. I urge you to try them together as we did by serendipity. It’s a match made in heaven, or at least downtown St. Pete’s version of Bangkok. 445 Central Ave., St. Petersburg. 727-575-7167. —Jon Palmer Claridge
Thuy Le’s kitchen produces nuanced plates are often revelatory, and same goes for the edamame appetizer. I don’t know about you, but I’ve had plenty of these soybean pods over the years — and they’re mostly the same: steamed, sprinkled with salt and pleasant, yet notmemorable. Asie’s version knocks me on my ass. They’re simply superlative. The spicy pods are slightly charred and in a viscous soy-garlic sauce that’s as surprising as it is delicious. As if that weren’t enough, they’re garnished with tiny bits of crispy pork belly. Don’t miss ’em. 437 Central Ave., St. Petersburg. 727-898-4300, asiepanasian.com. —JPC