Near Carnegie Hall, the theater district and even Lincoln Center, Petrossian has a wonderful prix-fixe menu that makes luxury affordable. This is the place to enjoy a "three caviar presentation" -- sevruga, osetra, and beluga caviars. Another standout offering on the French-Russian menu is the selection of zakouski, or hors d`oeuvres, made with smoked cod, salmon roe, smoked trout, and foie gras. Sea scallops with pressed caviar and Arctic venison with juniper berry sauce typify the main course selections. The low lighting evokes romance, but the room`s decorative focal points -- Erte figures etched in the smoky sheets of architectural glass behind the bar -- make for a cool, urbane ambiance.
If you go to Petrossian, you`ll find a fine dining establishment that focuses its culinary expertise on French-influenced Continental food an emphasis on caviar. Expect the average entrée to cost over $20, and there`s a prix-fixe menu. Plan to dress business casual.
Atmosphere: The restaurant`s overall architecture was influenced by the Victorian era. is enhanced by flowers at the tables, and the lighting is moderate. The facility is spacious with seating for 85 people. It is luxurious and romantic. Table talk is no problem - noise level here is moderate.
More Reasons to Go: Petrossian is appropriate (if not ideal) for entertaining clients, birthdays, anniversaries, other romantic evenings, groups and private parties; also, the restaurant is often frequented prior the theatre and has an appropriate pretheatre menu for such occasions.
Eating & Drinking: Open for lunch and dinner. There`s a weekend brunch. The menu here at Petrossian is rewritten frequently to stay fresh and creative based on availability given the time of year. The cuisine here is influenced by the Petrossian legacy and heritage of sensual delicacies. Recipes have been considered an exciting discovery of flavors with a glamorous perspective. There is also a prix-fixe menu available.
Alcohol is served, and you`ll find that there is a superb wine list with vintage options.
Notable Mention: Conde Nast Traveler Hot 100 List
``The place to buy Beluga is, of course, The Petrossian Boutique, attached to the spectacular restaurant a block from Carnegie Hall.``.
About the Chef: David Cunningham is the Executive Chef of Petrossian Restaurant in New York. Formerly Executive Chef of the Lenox Room, Chef Cunningham has had extensive experience both in France and in the U.S.
While training at the Ecole Superieure de la Cuisine Francaise, Chef Cunningham developed his skills at the Hotel Bristol in Paris and L`Auberge de L`Ill in Alsace. After receiving his diploma in 1993, he worked in New York as Sous-Chef at Le Bernardin under Chef Eric Ripert, and then as Executive Sous-Chef of Lespinasse under Chef Gray Kunz.
Drawing from the cuisines of Europe, the Middle East and Asia, Chef Cunningham`s new menu will be completely implemented by March 2001, coinciding with the long-anticipated unveiling of the renovated Alwyn Court Building. The menu will feature seasonal changes as well as creative uses of Petrossian`s classic gourmet products.
Petrossian, historically the pioneer of imported delicacies, has come to signify gastronomic luxury. From caviar to pastries to chocolate, the finest in epicurism is marked with the Petrossian imprimatur of quality. Founded in Paris in 1920 by the two Petrossian brothers, the company has initiated a long term international development plan, most recently opening the new Petrossian Restaurant in Paris (summer 1999) and Petrossian Boutique & Cafe in New York (spring 2000).
Details to Note: Reservations are suggested. Smoking is allowed at the bar.
Ways to Pay: Cash, MasterCard, Visa and American Express
More ...: has a Prix Fixe menu
Tips on Finding: One block North of Carnegie Hall.
Hours of Operation: Lunch Mon-Fri: 11:30A - 3:00P Brunch Sat-Sun: 11:30A - 3:00P Dinner Mon-Sat: 5:30P - 11:30P Sun 5:30P - 10:30P