All reviews are from people who have redeemed deals with this merchant.
June 19, 2013
June 15, 2013
June 12, 2013
What You'll Get
French chefs have a flair for the dramatic that compels them to set their desserts on fire and slice their croissants with guillotines. Execute caution with this Groupon.
Choose Between Two Options
- $99 for a four-course prix fixe dinner for two with caviar and vodka flutes (a $214 value)
- $195 for a four-course prix fixe dinner for four with caviar and vodka flutes (a $428 value)
Sip chilled vodka and nosh on Royal Transmontanus caviar blini with crème fraîche and then share smoked salmon and caper berries on toast points. The third course includes choices such as prime flat iron steak with Weiser Family Farms potatoes or chestnut agnolotti with sherry and farmers' market apples. Opt for butterscotch pot de crème or vanilla panna cotta with cardamom shortbread cookies for dessert.
The Fine Print
Promotional value expires May 23, 2013. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Dine-in only. Reservation required. Valid only for 4 course pre-fix menu. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
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.