Disclaimer: I was invited as a guest to this establishment for a complimentary meal. All opinions expressed in this post are my own
Petrossian is one of those iconic New York City spots that conjures up images of grandeur with the finest of champagnes and caviars. It was opened in 1984 in one of New York City most beautiful buildings – the historic Alwyn Court by the Petrossians, who are amongst the finest purveyors caviar for over a century.
I was recently invited for a press review of their revamped contemporary menu executed by their new, talented Chef Richard Farnabe. Having worked for chefs such as Daniel Boulud and Jean-Georges Vongerichten, Chef Farnabe brings with him a graceful sophistication in his cooking style where he fuses the elegance of caviar with French accented plates.
Chef Farnabe prepared a special tasting menu for us, which began in the best possible way with a trio of ‘Caviar Amuse Bouche’, which ranged from a ‘Foie Gras Chocolates’ to ‘Caviar Tarts’
We then sampled a gorgeous ‘King Crab Legs Celery Mousse Topped w/ Caviar’. Look at the presentation on this – it is just stunning!
We were treated to several courses of really beautiful crafted dishes. One of my favorites was the ‘Foie Gras Brûlé w/ Smoked Sturgeon and a Pomegranate Guinness drop’. This was served with a fresh brioche.
Check out the artistry on the ‘Pomegranate Guinness drop’
I really like that Chef Farnabe is moving Petrossian in a more modern direction whilst preserving the time honored traditions that its foundations were built on. We really had a great experience here and really hope you will try it too.
If you are looking for something more casual then drop into their Petrossian Café & Boutique next-door where you can still get their famous caviar, foie gras, and smoked fish along with organic breads, pastries, tarts and more.
Here is some of what we ate:
King Crab Legs Celery Mousse topped w/ Caviar
Foie Gras Chocolate
Marshmallow and Caviar
Salmon and Cream Cheese Lollipop
Foie Gras Brûlé
Langoustine Tartar w/ Royal Caviar
Spaghetti & Parmesan w/ Transmontanus caviar
Dry Aged NY Strip w/ Beef Marrow & Caviar
Wild Striped Bass w/ Foie gras Uni, Caviar, Meyer Lemon Sauce
Turbot w/ Sunflower Roasted Butternut Squash
Rhubarb Cream Brûlée
Baba au Rhum w/ Tonka cream