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All Reader Reviews of...
Petrossian
182 W. 58th St., New York, NY, 10019
nr. Seventh Ave.
212-245-2214
| 7.6 | "Recommended" Average Reader Rating on a Scale of 10 |  |
Much More than Caviar
martin_chamois from West 50's | Posted on 3/22/07
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The word Petrossian is synonymous with the word caviar. And if you are one of the few that do not appreciate caviar you may erroneously dismiss the classic restaurant. In fact the menu is build upon both a caviar leg as well as a modern interpretation of classic French cuisine leg. So you can enjoy a wonderful meal without ever tasting one of those black morsels. While the food is very good to great, the service is spotty and the décor is so 1970’s you pinch yourself to awaken from some dream or kitsch movie. Nonetheless a fine dining experience can be had, but it is no guarantee.
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delicious and luxurious
rinaface from 10027 | Posted on 2/20/07
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Eat the sturgeon. Enjoy the Art Deco.
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beware
CEHamilton | Posted on 2/1/04
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The caviar was mediocre. The waitstaff was condescending and rude. The decor was cold and refined in my grandmother's Washington D.C. WASP type of way. It serves its purpose: it provides the means to curb the caviar cravings we all have, but it does so in the most snobby, cold, and impersonal of ways. The food was adequate, it was the experience that was lacking. Just be aware of what you are and are not paying for.
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Petrossian is so much more than caviar!
Evelyn | Posted on 12/29/03
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Last week we brought some friends to Petrossian for their first visit. The maitre d' greeted us by name and sat us at a pretty little table with fresh sweetheart roses. While sipping champagne, the server presented us with five different caviars in a beautiful 'presentoir' and explained the differences between the caviars to us. We decided to stay for dinner and ordered rich pan-seared foie gras and delicious seared wild sturgeon with caviar beurre blanc sauce accompanied by trumpet royale mushrooms and brussel sprouts...these were so good that we had to tell the chef in person. (He shared with us that Petrossian is the only restaurant in New York City to serve sturgeon and that they do a caviar tasting and cooking demonstration with it once a month.) The decor is upscale and elegant with the perfect ambiance for talking and laughing without interrupting or being interrupted by others. Petrossian is so much more than caviar!
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Sorry, it's deluxe deli food
huntleysf | Posted on 9/25/03
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Despite the supposed elegance, this outdated, somewhat kitschy-looking dining room serves deli food in cramped quarters--and the quality has been matched many places elsewhere. The smae caviar, the same smsoked salmon, the same foie gras can be had in lovelier settings...not to mention that the food is not priced low enough to justify the long walk West. There are those who love it, but I think mostly for its past.
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"THOSE LITTLE BLACK EGGS ARE EXPENSIVE...BUT I LIKE 'EM"
adsong from 10019 | Posted on 6/23/03
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Located in one of New York's most beautiful buildings (The historic Alwyn Court...Step back and admire the architecture!)Petrossian encompasses what a beautiful restaurant is all about;style,class,beauty, and taste.Taste not only in its beautiful Art-Deco decor,but in its food as well. Designed by Ion Oroveanu, the restaurant features Lalique crystal wall sconces, bronze sculptures from the 1930's, etched Erté mirrors, Limoges china, Lanvin chandelier and pink Finnish granite, all harmonizing to create a visual ambiance that can be savored equally with the unsurpassed gourmet experience. With a French modern menu which features its fabulous caviar,smoked fish,Foie Gras with Truffles, and more.Not for the everyday diner.Its expensive,and who can eat caviar on a daily basis anyway!!!.
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Time-warp
marieviljoen | Posted on 4/21/03
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If one ignores the neon pink glow uplighting the bar, the marble angles that are reminiscent of, oh, nineteen eighty...four, I think? - then Petrossian is a good place to sip champagne, nibble on roast sturgeon, feed on meltingly delicious smoked salmon and dream over sauteed scallops with warm foie gras. The caviar we had, though, was odd. Mushy. No little poppings in the mouth at all. Just a whimper, really. I did not want to offend our host, so did not complain, but at those prices it wasn't OK. Caviar taken too early from the sturgeon can be mushy. Or else it had been sitting around for a while. Don't know. The caviar I've had at the cafe next door was much better. The background music is bizarre. Elevator, circa, say, nineteen eighty...five. Hard to say. The waitstaff are agreeably distant and efficient, with the exception of the French-accented doorman, who is astonishingly charming.
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A special outing for blinis, caviar, a light supper
zeecee | Posted on 4/14/03
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There are times when only Petrossian will hit the spot, and we're delighted we can be accommodated. It's large, nicely lit, inviting and allows you to have borcht, blinis with caviar or nova, foie gras as well as hot main courses if that's what you'd like. But we prefer to go for a glass of champagne with one of the specialties mentioned above as that's what makes Petrossian special for us. They'll come around refilling coffee endlessly and the service is cordial and attentive. So, go for a real dinner or for a lighter supper or lunch
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