New York Petrossian Restaurant

November 30, 2009

On November 24, 2009, Pat, Linda, Karl and I dined at New York Petrossian Restaurant. This offshoot of the famous eighty-five year old Petrossian caviar house in Paris has been open in New York for twenty-five years. A shop selling Petrossian luxury gourmet products is just south of the restaurant and just north of Carnegie Hall.

All of the tables were set with Champagne glasses, but we started with a bottle of 2007 Kenwood Sauvignon Blanc. This was followed by a bottle of 2007 Jeffers (Santa Barbara) Viognier. Both were very nice and went well with the cuisine.

Linda started her meal with the
Petrossian Tasting
Foie Gras Terrine, Salmon & Caviar Beggar’s Purse, Transmontanus Caviar on Mini Blini, Tarama on Brioche

The smoked sable slices (lower left) were delicious.  The Transmontanus Caviar is named after the Acipenser transmontanus, a wild American river sturgeon genetically close to Caspian ossetra.  It is farmed in California. It is very good. The foie gras with apricot confiture (upper right) was rich; the tarama was somewhat bland.

Karl’s first course was
Our Premier Smoked Salmon
Served with Toast Points, Crème Fraiche and Fresh Dill
He thought it was very good.

Pat and I started with
Petrossian Tuna Tartare
Scallions, Piquillo Peppers, Cilantro, Avocado, Brioche and Poached Quail Egg

This was excellent for its high quality ingredients, for its imaginative preparation and for its presentation. On the left is a poached quail egg on top of a toasted brioche round which soaked up the yolk when the egg was opened; a bit of salmon roe integrated it into the rest of the dish. In the middle is a cylinder of coarsely chopped guacamole ingredients held together by sort of a custard. The tuna tartar was fresh and delicious, enhanced by the caviar topping. Bravo.

For our main course all four of us had
Pan Roasted Maine Lobster Risotto
Sauteed Porcini Mushrooms, Parmesan Reggiano and Fines Herbs

The risotto had been prepared with a lobster stock and was very rich. The very generous serving of lobster pieces on top was plain and melded well with the risotto. Normally I don’t think either mushrooms or cheese go well with seafood, but they seemed appropriate here.

I was the only one to have dessert, Pashka, a Russian crustless cheesecake with nuts and candied fruits. It had a bit too much sugar and cinnamon for my taste.

Pat and Karl had an herbal tea and an espresso.

From its reputation and theme one has the impression that Petrossian will be very expensive. It can be, of course, if one orders top of the line caviar and champagne, but it can also be a real bargain. There is a three-course prix-fixe menu at dinner for $35, $24 at weekday lunch or $31 for weekend brunch. Our quite rich à la carte meal with caviar and a lot of lobster was just over $100 each including wine, tax and tip.

The art deco ambience is appropriate. The service was very good. We could talk easily as the restaurant was not even half full on this evening two days before Thanksgiving. We’ll be back.


One Response to “New York Petrossian Restaurant”

  1. Sarah Says:


    I love this posting. Andras and I have a special place in our hearts for Petrossian, their silky borscht soup, and the divine chocolate pecan cookies at the Petrossian cafe next door. When we were dating, Andras would always pick me up at the airport with a cup of their luminous borscht, a tradition I may need to remind him of!

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