Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!

I was recently invited for a tasting at Petrossian, the luxurious but not outrageously expensive restaurant located in the beautiful Alwyn Court building, one block from The Carnegie Hall and few steps from Central Park. It was not my first time there as I went few years ago for dinner and brunch in what is known as the first purveyor of caviar in the world, boasting a century old experience in this business that is fast growing, with caviar produced from more and more countries and not just from Russian and Iran as it used to be decades ago.

Entering there, you get the sense that you will get an incredible experience, from the setting to the impeccable service, and of course the food.

With its two sets of dining rooms and its etched Erte mirrors that give a certain cachet to the bar, it is elegant, yet not stuffy, with a noise level that I wish I could find more often: no need to scream to get heard and no involuntary participation in our neighbors conversation.

Food wise, we were there for a treat, trying succulent dishes from Executive Chef Richard Farnabe, who has been with Petrossian for few months now, adding this place to an impressive resume: Daniel, Jean Georges, Mercer Kitchen, Lotus, Picholine, private chef to Tommy Hilfiger, etc. I was lucky enough to speak with him and liked his approach: as far as caviar is concerned, for him (and me now), it is more than just a product that you put on blinis. Petrossian allows him to get good prices that then get translated into the many dishes in his repertoire, creating a caviar extravaganza for his patrons. And if you do not like caviar, like Jodi, do not worry: most of the time it was replaced with black truffle...

Executive Chef Richard Farnabe at Petrossian in NYC, New York

Here is what we tried:

It started with some amuse bouche that set the tone of meal.

Amuse bouche at Petrossian in NYC, New York

First was a trio made of:

Foie gras chocolate: an interesting combination that surprisingly works, foie gras being often paired with something sweet.

Foie gras chocolate at Petrossian in NYC, New York

Marshmallow and caviar:

And I think the last one was a lime tartare with caviar, topped with a lime gelee.

Lime tartare and caviar at Petrossian in NYC, New York

The second amuse was a sort of lollipop made with salmon, cream cheese and tomato, shaped like roses.

Then, we got a tartare course: for Jodi, scallop tartare with black truffle.

And for me, langoustine tartare with caviar:

Langoustine tartare with caviar at Petrossian in NYC, New York

As you can see on the photos, they were really generous with the amount of truffle and caviar on each dish that were beautifully presented. For sure, the aroma of the truffle filled our noses first, opening even more our appetite. Both tartares were succulent, elegant and totally different and I could not decide which one I preferred.

Macon-Lugny Les Genievres 2013 from Burgundy, France at Petrossian in NYC, New York

The langoustine tartare was paired with a white wine, a Macon-Lugny Les Genievres 2013 from Burgundy, France.

After this first appetizer, came a dish I hoped I would try because of its originality: the foie gras brûlé. It is not just your typical foie gras on a toast. At Petrossian, they prepare it with smoked sturgeon that gave an incredible smokiness to the dish and represents a sort of take on surf and turf in my opinion. In the forefront of the photo, you can see a pomegranate Guinness drop that gave a nice sweetness to the dish.

Foie gras brule at Petrossian in NYC, New York

It was perfectly paired with a glass of Sauternes, Chateau Laribotte 2009 from Bordeaux, France, that was delightfully sweet.

Sauternes, Chateau Laribotte 2009 from Bordeaux, France at Petrossian in NYC, New York

On her side, Jodi got a langoustine with green peas that was perfectly cooked (yes, I got to try each and every single dishes...) and topped delicious green peas that were bathed in a broth to be eaten like a soup.

Langoustine with green peas at Petrossian in NYC, New York

The next dish was the last appetizer and we both got the same, but Jodi with truffle and me with caviar. I found this dish fantastic, far away from a traditional spaghetti dish for sure, nicely elevated with such luxurious ingredients. My preference was the one with truffle that had a more subtle taste, the caviar being a slightly overpowering, but still delicious. I wonder how they got such a perfect presentation with each spaghetti perfectly aligned next to each other...

It was paired with a Sauvignon Blanc 2014, from White Oak Winery, California.

Sauvignon Blanc 2014, from White Oak Winery, California at Petrossian in NYC, New York

Following was a seafood entrée: lobster with Spring peas, pappardelles and black truffle. This was simply succulent: the lobster was perfectly cooked and definitely the star of the dish. I also liked the parpadelles that were cooked al dente.

The wine was a rosé: Mi Mi en Provence, Cote de Provence from France that was very refreshing.

Cote de Provence at Petrossian in NYC, New York

The last entrée was a meat course: NY strip with beef bone marrow and caviar. It was accompany by a pomme souflé on a bed of black truffle and some sun choke also topped with the bone marrow and caviar. I guess I could also say that it is another interpretation of surf and turf from Chef Farnabe and I have to say that it was pretty surprising. The steak was on the rare side, with some nice fat, and the bone marrow and caviar was simply delicious, complementing each other and not being overpowering at all.

I should mention that, as Jodi does not like bone marrow or caviar, they gave me some extra on the side...

Bone marrow and caviar sauce at Petrossian in NYC, New York

The steak was paired with an Argentinian Malbec, Alberto Furque 2014.

Alberto Furque Malbec at Petrossian in NYC, New York

Last was dessert: we got a Napoleon made with tonka cream. It was spectacular, with some nice crispness, on the light side and not too sweet at all, with an elegant presentation.

It was paired with a dessert wine that was deliciously sweet, a Banyuls 2011 from M Chapoutier Estate, France.

Banyuls M Chapoutier at Petrossian in NYC, New York

This was definitely a great meal: the food was exquisite and, despite all that we ate, we did not feel heavy. All the dishes were beautifully plated and very appetizing. Petrossian is definitely a place to know and should be on the map of the elegant places in the city that serve outstanding dishes, whether you like or not caviar. And if you like caviar, this is the place to go. And if you prefer a simpler setting, try their boutique next door: they also serve amazing food and delicious pastries!

Enjoy (I did)!

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Petrossian

Caviar Extravaganza at Petrossian in NYC, New York

I Just Want To Eat!