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About this Business
From Our Editors
Continuing a legacy started by Armenian brothers Melkoum and Mouchegh Petrossian during the 1920s in Paris, Petrossian has expanded beyond its role as the world's premier buyer and importer of Caspian Sea caviar. The company still enjoys a unique relationship with Russian sturgeon fisheries: in fact, the Petrossian family chooses, in person, the highest quality caviar during each catch. With the same fastidiousness, the Petrossians have extended their culinary expertise into items such as smoked fish, foie gras, and chocolates. The family has also launched cafés and boutiques in the United States and Brazil and restaurants in Manhattan and West Hollywood.
Of the East Coast restaurant, the New York Times writes, "Nobody in New York City serves better caviar, and nobody does it with more style." The art deco–inspired dining room and mirrored bar in the historic Alwyn Court building provide a feast for the eyes with Lalique crystal wall sconces, Limoges china, a Lanvin chandelier, and bronze sculptures that date back to the 1930s. On the West Coast, executive chef Giselle Wellman has earned high praise from the Los Angeles Times restaurant critic S. Irene Virbila, who celebrated "the best bagel and smoked salmon in town" and soft scrambled eggs that were "about as perfect as I've ever had." The West Hollywood location is simply decorated with white chairs, black leather banquettes, and pops of color from illuminated artwork.