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 selection invites you and a guest to partake of Petrossian’s French flavors with a four-course prix fixe dinner that includes:
- Two 12-gram servings of caviar with toast and crème fraiche
- Two glasses of vodka
- Shared platter of smoked salmon
- Two entrees from a choice of white sturgeon, striped bass, or filet mignon
- Two desserts from a choice of brownie, apple tart, or sorbets and ice creams<p>
Mythical beasts, floral ornamentation, and elegant scrollwork stud the terracotta façade of Alwyn Court, the lavish early-20th-century building that houses Petrossian. As duos settle amid the elegant, Ion Oroveanu–designed interior, Petrossian’s chefs prepare dishes of fine French cuisine from fresh, hand-selected seafood. Mother-of-pearl utensils spoon Royal Transmontanus caviar—sustainably harvested from California-farmed white sturgeon—onto toast with crème fraiche. After vodka washes down bursts of the caviar’s smooth, nutty essence, the silky texture of center-cut salmon indulges diners with flavors once reserved exclusively for Russian tsars.
Rich hardwood, a gleaming marble bar, and sweeping Erté mirrors encrusted with female figures reflect the light cast by Lalique crystal wall sconces. Beneath the amber glow, patrons feast upon bouillabaisse-dressed striped bass with basil-lime risotto and candied pearl onions or seared West Coast sturgeon accompanied by sautéed cauliflower, brussels sprouts, parsnip medallions, and caviar beurre blanc. Sautéed filet mignon with garlic mashed potatoes and a wild-mushroom ragout breaks with Petrossian’s maritime inclinations to tantalize terrestrial appetites. German-chocolate brownies capped with vanilla ice cream, apple tarts with a dollop of cinnamon ice cream, and homemade sorbets and ice creams bring dinner to a close on a sweet note, much like Stravinsky’s famous cake-mixer concertos.