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Home > Restaurants > Petrossian


182 W. 58th St., New York, NY 10019 40.765959 -73.979061
nr. Seventh Ave.  See Map | Subway Directions Hopstop Popup
212-245-2214 Send to Phone

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  • Cuisine: American Nouveau, French, Russian
  • Price Range: $$$$

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  • Reader Rating:

    6 out of 10


    10 Reviews | Write a Review

Courtesy of Matt Dutile

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Official Website


Sun-Thu, 11:30am-3pm and 5pm-11pm; Fri-Sat, 11:30am-3pm and 5:30pm-11pm

Nearby Subway Stops

1, A, B, C, D at 59th St.-Columbus Circle; N, Q, R at 57th St.-Seventh Ave.



Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Brunch - Weekend
  • Business Lunch
  • Classic NY
  • Lunch
  • Prix-Fixe
  • Romantic
  • Special Occasion


  • Full Bar



Delivery Area

55th St. to 60th St., Fifth Ave. to Ninth Ave.


The restaurant is temporarily closed for renovations.

Everything feels hushed at Petrossian, the art deco shrine to the caviar-and-Champagne good life. Maybe it’s the restaurant’s sumptuous decor—gleaming marble, rich wood, Lalique glass sconces, 1930s-era sculptures—that inspires quiet reverence. Or maybe it’s the menu, with its confidently high-class and high-quality ingredients. The various caviars and a platter of rich tsar-cut (center-cut) smoked salmon are usually presented with minimal accoutrements (no capers or crème fraîche). Alternatively, entrees are tarted up with swank ingredients like lobster, foie gras, or truffles but that’s to be expected: Luxury is the theme here. The wild mushrooms accompanying a seared sturgeon are unbelievably rich, and Muscovy duck breast is juicy and succulent. The prices of the three dozen Champagnes on the wine list may leave you spinning before you take a sip. But while the clientele leans toward savvy tourists, uptown swells, and gray-haired gentlemen plying their “nieces” with dessert, Petrossian also appeals to ordinary folks with a prix-fixe menu that may be among the best values in town.

Prix-Fixe Menu

Mon.—Fri., 11:30—3 p.m.; two courses, $28; 5:30 p.m.—11 p.m.; three courses, $39

Sat.—Sun., 11:30 a.m —3 p.m.

History Lesson
Back in the day, the Russians taught the French a thing or two about cuisine: Brothers Melkoum and Mouchegh Petrossian introduced caviar to Paris in 1920, and Petrossian is today the world's major caviar importer.

Recommended Dishes

Seared Sterling white sturgeon, $38; seared Long Island duck with seared foie gras, $27

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