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Restaurant Week NY – Petrossian – Plate Of The Day
Food French Food

Restaurant Week NY – Petrossian

February 10, 2008
Petrossian – Restaurant Week NY

duck Confit ny restaurant week petrossian
Petrossian
182 W. 58th St. (Seventh Ave.)
Midtown New York
212-245-2214
Bad Day – Good Food
It wasn’t a good day when I went to Petrossian for NY Restaurant Week. Firstly, that week I found out that a good coworker / foodie friend was going to be leaving the company in a month and moving away. Secondly, I had forgotten to bring my dinner jacket for the dress code at Petrossian and thirdly, the weather was horrendously miserable outside. Fortunately, we made it to the restaurant without being too soaked and the dress code wasn’t enforced during the lunch hour. Inside we were immediately attended by the attentive yet eccentric hostess/coat check (more on this later).

The Petrossian family is famous for being the original purveyor of fine caviar and in the historic Alwyn Court in Midtown NY is one of their flagship restaurants (the other being in the Bellagio Las Vegas). The interiors of the restaurant are decorated in the art deco style featuring Lalique crystal sconces, and etched Erte’ mirrors. I love art deco, but perhaps because the combination of the crazy things going on that day, to me it looked more like overdone 80s design but definitely not half as stuffy as Le Perigord. We got a table over at the window and browsed over the NY Restaurant Week menu:

– Petrossian NY Restaurant Week Prix Fixe Lunch –

$25.00

– Appetizers –

Seasonal Soup

Transmontanus USA Farmed Caviar
Served on a Blini with Crème Fraiche
16.00 Supplement

Petrossian Smoked Salmon
Served with Toasts Points, Crème Fraiche, Fresh Dill

Warm Goat Cheese & Baby Spinach Salad
Beets, Pistachios & Nut Oil Dressing

– Entrees –

Seared Wild Atlantic Salmon
Du Puy Lentils, Root Vegetable Ragoût, Tomato & Ginger Confit

Crispy Duck Leg Confit
Medjool Dates, Rapini Risotto

Pan Roasted Hanger Steak
Crushed Green Peas, Steamed Carrots with Mint – Miso Sauce

– Desserts –

Grand Marnier Valrhona Chocolate Cake
Creme Fraiche Ice Cream

Chestnut Mousse
Cherries & Creme Anglaise

Housemade Ice Creams & Sorbets
Chocolate & Vanilla Ice Cream, Mango Sorbet

For appetizer I chose the Smoked Salmon which was served with delicate triangles of toast grand marnier chocolate cake petrossian new york restaurant week ny and a fresh serving of cream and dill. It was amazing and the portions were enormous. For entrée I ordered the Crispy Duck Leg Confit (how can you go wrong with duck confit?). The confit was served over a medjool dates and rapini risotto which produced a great contrast to the crispy savory duck. Because it was so rich however, I opted to forego the caviar in order to make it through to dessert. I know it seems odd to pass on the caviar while dining at Petrossian but I’m going to have to reserve that for a non-work day lunch when I’m able to drink a few glasses of champagne with the caviar. Besides, it was some farm raised American variety anyhow. For dessert, I chose the Grand Marnier Chocolate Cake which was very impressive. The food here is quite good and I would definitely recommend checking it out. Speaking of checking out however, checking out of coat check turned out to be a bit of a kerfuffle because the hostess/coat check attendant couldn’t find my umbrella and there was a category 3 like hurricane brewing outside. At one point, and I love this, she tried to use a Jedi mind trick on me and told me that perhaps I didn’t bring an umbrella at all that day! Lady, if I had fucking forgotten my umbrella don’t you think I would be much more dripping wet? I wasn’t sure if laughing or yelling was a more appropriate response. After about 10 mins of going back and forth, she finally tracked it down but made me write down my name and phone number just in case if the umbrella she gave me was someone else’s!

Oh well, I always try to live by this formula:

Bad Day + Good Food + Good Company = A Good Time.

Enjoy Petrossian!

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