In the midst of the 1920s, as Parisians soaked up the rich culture and art imported by the exiled Russian elite, Armenian brothers Melkoum and Mouchegh Petrossian set about wakening the city’s palate. Their fresh caviar, sourced from Caspian Sea sturgeon, forever changed French cuisine, establishing a 90-year legacy of quality still evident at the 58th Street restaurant that bears their name. Today's Reserve options invite you and a guest to partake of Petrossian’s French flavors:
$50 for a caviar tasting for two, which includes samples of three caviars chosen by the chef.
$100 for a four-course dinner for two that includes:
- Two 12-gram servings of caviar with toast and crème fraiche
- Two glasses of vodka
- A shared platter of smoked salmon
- Two entrees from a choice of West Coast sturgeon, pan-seared dorado, or new york strip steak
- Two desserts from a choice of apple tart, black-and-white chocolate mousse cake, or sorbet and ice cream
As guests find their tables amid the Ion Oroveanu–designed dining room adorned with etched Erté mirrors, Lalique crystal sconces, and bronze statuaries sculpted in the 1930s, chefs begin arranging tastings of reserve-grade caviar culled from domestic and imported harvests. For the prix fixe dinner, they serve royal transmontanus US caviar—known for its light- to dark-brown color, smooth texture, and nutty flavor—with requisite mother-of-pearl spoons, which preserve the caviar's flavor and gently lay the roe onto toast. Crème fraiche and glasses of Russian Standard Platinum vodka coax out further nuances. After the caviar course, a sampling of smoked salmon arrives, chosen from Petrossian's Tsar Cut brand.
Two seafood options highlight the main course—the West Coast sturgeon with sautéed mushrooms, asparagus, pearl onion, and caviar beurre blanc, as well as the pan-seared dorado accented by the flavors of basil-lime risotto, candied pearl onions, and bouillabaisse sauce. Alternatively, the turf selection showcases the flavors and texture of a new york strip steak by pairing it with potato purée, basil escabeche, and balsamic juice. The evening reaches its denouement upon the arrival of dessert, with options including an apple tart beside scoops of cinnamon ice cream; a black-and-white chocolate mousse cake presented with chocolate sauce and vanilla ice cream; or a selection of housemade sorbet and ice cream.
Though additional drinks are not included, diners may cleanse their palates between courses at Petrossian's art-deco bar, built with pink Finnish granite and a mirrored back. The surrounding area affords abundant after-dinner options, with Carnegie Hall, Lincoln Center, and Central Park's nightly rocket launches all within four blocks.
Luxury is the theme here. The wild mushrooms accompanying a seared sturgeon are unbelievably rich, and Muscovy duck breast is juicy and succulent.NYMag profile
Returned to the beautiful Petrossian for their caviar tasting ...If you're ever so lucky to be able to attend one of these tastings, GO.KL Z., Yelp, 6/8/12
182 W 58th St.
Manhattan, New York 10019