Foodie Chat (9): Petrossian

NYC Summer Restaurant Week is back. Restaurant week is always a good chance to try out new places. Although you may not get the best dishes from the restaurant, you do get a sense of its general style and flavor. When you return to the same restaurant for their restaurant week specials, it may be a sign that you've been in the city for too long. This is exactly what happened to us this week. My BFF and I returned to Petrossian for their $38 restaurant week dinner menu, the same $48 prix fixe dinner menu they offer throughout the year.

Caviar is the staple here. So we both ordered the Transmontanus USA Farmed Caviar for $12 extra. The caviar came in a tiny tin with a piece of fluffy blini and crème frâiche. The natural sweetness of the blini, the smoothness of the creme blended exquisitely with the caviar. It tasted neither too salty nor overly fishy.

For the entree, my BFF originally wanted to order the steak. I persuaded her to have the Sturgeon ($8 extra) instead. Often referred to as "primitive fishes", sturgeon (鲟) is one of the oldest species among all fishes. Their morphological characters, such as elongated bodies and lack of scales, have remained relatively unchanged since the earliest fossil record. Sturgeons are also harvested for their roe. Because they are slow-growing and mature very late in life, most species of sturgeons are currently at the edge of extinction. You may call me environmentally irresponsible, but my philosophy is: if we kill a sturgeon to get its roe and make caviar, it only makes sense that we also eat its flesh. Anyway, if you are like me and curious about sturgeon, Petrossian is one of the few restaurants that serves sturgeon and it knows how to cook it. I had it last time when I visited Petrossian. It had a very distinct texture -- firm, but not overly chewy. My BFF also loved it.

I ordered Mackerel for a change. The presentation was impeccable (shown in the picture). A piece of grilled fish sat on top of tender mushrooms and baby spinach. Scallions and carrot slices added more springy colors to the plate. The fish was tender and delicate, the sauce was light and flavorful, and the sliced ginger had an extra kick that aroused all my taste buds. It was a beautiful course from all aspects.

You may skip the dessert. Nothing to write home about. Do have a sip of espresso though. As a French restaurant, Petrossian respects coffee. Wine is also reasonably priced.

Housed in the historic Alwyn Court Building, Petrossian is lavishly decorated with crystals, bronze sculptures, china, and chandelier, all harmonizing to create an old-school upscale ambiance. However the service was not in par with its food and decor. I had no complaint of our waitress, but a tad of warmth and smile would have made us happier.

Address: 182 West 58th Street, New York, NY
Telephone:  212 245 2214