A Classic Republished. Petrossian . . . The Ultimate (Affordable Indulgence.

petrossian entrance
NY City circa 2010. Check Out Those Prices!

182 West 58th Street at 7th Ave., New York, NY 10019 

Phone : 212-245-2214 Fax : 212-245-2812

Email : restaurant@petrossian.com

Website: www.petrossian.com

Petrossian Restaurant in New York is Closed***For inquiries, please call (212) 245-2214. Founded in 1984, New York’s Petrossianrestaurant is housed in the historic Alwyn Court Building on Manhattan’s West Side, one block from Carnegie Hall and four blocks from Lincoln Center.

Click here to make yourreservationonline:http://www.opentable.com/single.aspx?rid=13693&restref=13693

Hours of operation: Lunch: Mon-Fri 11:30 am – 3:00 pm

Brunch: Sat-Sun 11:30 am – 3:00 pm

Dinner: Mon-Sat 5:30 pm – 11:30 pm

Dinner: Sun 5:30 pm – 10:30 pm

Looking for a one-of-a-kind gift? Petrossian New York offers caviar tastings on the last Sunday of every month in 2010. For more information, Click Here

Petrossian New York’s Exquisite Bar (Below)

petrossian bar

It was in the 1920’s that two Armenian brothers–Melkoum and Mouchegh Petrossian–first introduced Paris to the magic of caviar and, in doing so, founded the company that today is the premier buyer and importer of Russian caviar worldwide.

During the “années folles”, known as the “Roaring 20s” in the United States, Paris welcomed exiled Russian princes, intellectuals and aristocrats with open arms, and Parisians quickly embraced all things Russian, especially the arts, ballet, the choreography of Diaghilev, and the music of Igor Stravinsky. Nonetheless, there was one thing missing from the Russian expatriates’ lives: caviar. The French had yet to be introduced to this rare delicacy, a situation that the Petrossian brothers immediately set out to remedy.

Petrossian main int

The Spacious Main Dining Room  (Above)

Founded in 1984, New York’s Petrossian restaurant is housed in the historic Alwyn Court Building on Manhattan’s West Side, one block from Carnegie Hall and four blocks from Lincoln Center. Owned by the Petrossians, it serves a French-influenced contemporary menu that features the caviar, smoked fish, and foie gras delicacies for which Petrossian is known throughout the world. Lunch, dinner, and brunch can be enjoyed at either the art deco style mirrored bar or in the dining room. 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.

petrossian flowers

  Elegant Flowers Grace the Bar

Always New York’s most Parisian restaurant, Petrossian is forever youthful with a tempered balance of its past and a clear knowledge of its future. Soft sounds of Billie Holiday and Ella play in the background and caress the senses as subtle service, beautifully orchestrated by maître d’hôtel Rene, pampers without intrusion.

Top of the line in the legendary caviar department, is the Classic Three Caviar Presentation which includes 20g each of Royal Ossetra, which is delectably fresh and fruity, Ossetra ranges in color from light brown to dark brown, its firm grain is pleasing and juicy, with a distinctive nutty taste that inspires fierce loyalties. This Ossetra captures the eggs at their absolute peak of size, flavor, color and texture, when the sturgeon are at their most mature. Truly sublime; Royal Transmontanus Caviar, sustainable white sturgeon, native to California, produces this elegant caviar that evokes the taste of the finest Ossetra, with a nutty flavor that’s at once smooth and robust and Special Reserve Alverta President: Sustainable from mature, white sturgeon in the clear, cold waters of northern California, its smallish size bead has a nutty, buttery flavor. Purists insist on buttered toast only, but don’t miss the beautiful presentation of featherweight blini (Russian pancakes), crème fraiche, chopped egg whites, yolk and onion .

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Petrossian Teaser of Beautiful Appetizers (Above)

But  Petrossian has a serious kitchen and Chef: German Calle has a deft hand. Recommended appetizers include a remarkable  Cold Lobster and Artichoke Salad with Fava Beans, Caviar Royal Transmontanus and a delicate Lobster Vinaigrette. Seared Hudson Valley Foie Gras with Apricot – Green Apple Tatin, and Spiced Hazelnuts is not only elegant but as good as it reads. Petrossian’s “Premiere” smoked salmon is buttery and outstanding.

For entrée stars, look no further than, sumptuous Seared Diver Scallops with Potato-Chive Mousseline, Creamy Spinach, and Black Truffles in a Squash Juice reduction With Caviar Transmontanus.Pan Roasted Chilean Sea Bass with Braised Carrots, Black Olives, Sautéed Broccoli Rabe is also lovely and the signature Seared West Coast Sturgeon with White Asparagus and Herb Gnocchi in a subtle Caviar Beurre Blanc sauce is still a standout.

If seafood is not your thing, you’ll love Honey and Orange Glazed Long Island Duck Breast on Wild and Basmati Pilaf, garnished with Diced Foie Gras and Wild Cherries in Apple Cider Espresso Bean Sauce and Seared Rosemary New Zealand Lamb Chops, Eggplant Caponata, Truffled Goat Cheese, and Cherry-Vidalia Onion Relish in
Curried Lamb Sauce. There is also a fine Roasted Filet of Black Angus with Seared Foie Gras, Squash Puree,  and Broccoli Rabe in Madeira Date Sauce.

All desserts, by pastry chef Antoine Luchene, are stylish and delicious. Our favorite was the best crème brulée imaginable with a velvety custard and parchment crust. The vanilla  flavor was intense, yet not intrusive. Granny Smith Apple Tart was light and delicious. The vodka and Champagne by the glass selection is terrific and comprehensive; the wine list has loads of good bottles priced under $40. The Prix fixe dinner (currently $35) is Manhattan’s best buy in any luxury restaurant. Petrossian is one of NY’s five best fine-dining restaurant experiences.

Petrossian caviar steak tartar rest_dish_11_th
petrossian sea scallops rest_dish_12_th

Caviar Steak Tartare (left) Seared Diver Sea Scallops (Right)

petrossian sturgeon rest_dish_6_th

Seared White Sturgeon

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Caviar Tasting For Two – or More!

Caviar Tasting For Two - or More!

Looking for a unique gift idea this year? Maybe a once-in-a-lifetime event for an anniversary or wedding? Savor the pleasures of Petrossian with this Caviar Tasting For Two (or more!). Available at both our New York and West Hollywood locations, the Caviar Tasting For Two offers a tasting of Petrossian’s finest caviar, hosted by one of Petrossian’s caviar experts. Learn the story behind Petrossian Caviar with your exquisite tasting, then enjoy a prix fixe dinner.

Making Reservations:You must call the restaurants to set up your reservations.

New York Tastings: New York Tastings are on the last Sunday of every month and cost $150. Please call 212-245-2214 or e-mail restaurant@petrossian.com for reservations. (Appointment Only).

Copyright 2010 by Punch In International. All Rights Reserved.

Disclosure

Continue reading “A Classic Republished. Petrossian . . . The Ultimate (Affordable Indulgence.”

Mozzarella & Vino

Mozzarella & Vino is located at the former Il Gattopardo space, at 33 west 54th Street. Patrons are very excited with its rustic interior and the amazing ingredients. Chef Vito Gnazzo is responsible for the mouthwatering menu that reflects the simplicity of authentic Italian ingredients, with a heavy emphasis on the Mozzarella di bufala Campana, Italian cheeses and affettati. […]

The Grill

THe Grill New York

THE GRILL

Rating: A MAJOR

This historically based American chophouse set in midcentury New York. It takes great inspiration from history. Both the time the Seagram Building was built and the restaurants that existed at that time. It is the precursor to the NY Steakhouse, when things were still intricate and elegant.

Always a favorite, The Grill-Room (previous name) had lost some of its luster before this stunning renovation. Now with a world class management team and chef, its is again a Manhattan MUST. Brilliantly created by Mario Carbone, Jeff Zalaznick and Rich Torrisi.

Celebrating  the land, sea, extensive table side preparation and an extensive devotion to grilling. here is a restaurant that pays homage to one’s fantasy of the New York of bygone days and the here and now. Not to be missed.

For the menu and official website, click here.

Continue reading “The Grill”

Mother’s Day From The Walman Report

   Best of New York: Dining Guide for Mother’s Day 2016 MAMO Restaurant Treat Mom to the best of SoHo dining at MAMO Restaurant. This French/Italian Provencal menu from Michelin-starred Executive Chef Massimo Sola hits all the right notes. Mother’s Day Specials include Salmon Carpaccio with Asparagus Salad and Burrata, Risotto Primavera with Diced Vegetables, […]

Grand Central Oyster Bar’s Dutch Herring Festival Finally Here THURSDAY, June 18, After Delay

Lovers of nieuwe maatjes herring imported from the Netherlands can finally celebrate the arrival of the delicacy this Thursday (June 18). The Grand Central Oyster Bar‘s annual Holland Herring Festival was delayed a week, and will finally get underway on Thursday. The first-tasting ceremony, now in its 35th year, will begin at 12:00 noon. This […]

Chef-Owner Eric Miller NYC’s Bay Kitchen Bar Outpost Lays Claim to Being The Best Seafood Restaurant on the Upper East Side

 

clip_image002[4]Reserve Online By Clicking Here & Go To Reservations.BKB - New York, NY

THE HAMPTONS’ HOTTEST Sea-to-Table

BKB 321 East 73rd Street, New York, NY 10021, 212-861-1038, www.bkbrestaurant.com

Hours of Operation: Dinner: Sunday-Thursday: 5-10pm, Friday-Saturday: 5-11pm

Oyster & Wine Happy Hour: 5-7pm daily in bar & lounge

Cuisine: Sea-to-Table & Farm-to-Table

Raw Bar

Social Media: Facebook: bkbrestaurant

Twitter: bkbrestaurant

Instagram: bkbrestaurant

BKB - New York, NY

Hamptonites and those who long for the flavors of summer by the sea rejoice! Dynamic father-and-son team and co-owners Eric and Adam Miller transported their popular seasonal sea-to-table concept Bay Kitchen Bar from East Hampton to Manhattan’s Upper East Side with Partner Richard Silver. Located in the space that formerly housed Hospoda, the new outpost gives New Yorkers a chance to experience Miller’s cuisine year round.

BKB is the latest project from the Millers, who couldn’t wait for the Hamptons to come back to life this spring. “We were lucky to be embraced by the local community our first season. When an opportunity to take over the restaurant space at Bohemian National Hall came along, we couldn’t resist the temptation to see our guests again, plus introduce our cuisine to a whole new audience here in the city,” says Chef-Owner Eric Miller. Like the East Hampton original, this restaurant will serve inspired cocktails and the best seafood and meats that local East Coast suppliers have to offer. For a Long Island native like Eric Miller, sea and farm-to-table is not a new trend, but a way of life, having built relationships with local sources over the past 30 years as a chef. With an emphasis on high quality ingredients and clean Mediterranean preparations, everything is expertly chosen to provide the freshest and best selection for his guests.

BKB - New York, NY

Crafting menu that blends favorites from Bay Kitchen Bar with some new seasonal additions, BKB’s crave-worthy Snacks like Fresh Jumbo Lump Crab Cake; Slow Cooked Short Ribs; seasonal Poached Asparagus with Seasonal Vegetables and crispy Montauk Pearl Oysters, are all great new options , for a light bite alongside drinks. Plentiful Raw Bar selections like fresh and fabulous Eastern Oysters; Little Neck Clams; and marinated fresh fish salads made with Scallops, Harbor Fluke or Yellowfin Tuna are also offered to whet the appetite. First Course options ooze with comfort, from Miller’s signature Fisherman’s Soup; to Chickpea Crusted Fritto Misto that is the best I’ve had since Italy; and Braised and Seared Octopus with tomato-vegetable ragout, couscous and herbs that would do any Greek mama proud.

Seafood entrées of pan roasted fish and lobster rolls star on the Second Course menu alongside turf from the rotisserie and grill.  Highlights include Bay Kitchen Bar’s signature Day Boat Sea Scallops, accompanied by a new spring blend of farro piccolo-grain salad and refreshing Champagne vinaigrette; and Mustard & Herb Crusted North Atlantic Tuna with a new basil potato & roasted peach cipollini glaze finish; while East Hampton Harbor Fluke with Sicilian capers, herbs, orzo and rainbow chard is a welcome new addition rounding out the offerings and is destined to become the signature dish.  Poultry lovers will delight in Miller’s Roasted Herb-Stuffed Organic Chicken; and Slow-Turned Long Island Duck with wilted greens & dried cherries. The BKB Burger with aged cheddar, caramelized onions and special sauce; and BKB Hand-Shucked Lobster Roll have returned from the original menu for a more casual meal on a bun. Poultry lovers will delight in Miller’s Roasted Herb-Stuffed Chicken; and Slow-Turned Long Island Duck with roasted golden potato, wilted greens & dried cherries. The Black Angus Sirloin Cheeseburger and BKB Hand-Shucked Lobster Roll have returned from the original menu for a more casual meal on a bun.

BKB - New York, NY

Finishing on a sweet note, desserts are prepared by Pastry Chef Lukas Pohl.  Czech-born Lukas is a decorated pastry chef hailing from Prague’s Michelin-starred restaurant La Degustation Bohême Bourgeoisie, and most recently Hospoda.  A student of the Culinary Institute of America, Lukas was also a pastry instructor at prestigious Czech cooking institutes for years.  BKB’s dessert offerings include a Crème Brûlée Trio that mashes up flavor pairings from espresso & cookie to matcha & raspberries; the signature Dark Chocolate Black Forest Bombe presented with a sidecar of warm salted caramel that is ceremoniously poured over to melt the bombe open and reveal sweet cherry jelly inside; to a comforting Czech dish of Warm Strudel; and seasonal Summer Berry Rhubarb Crumble, all accompanied by house made ice cream and sorbets.  A selection of dessert wines, Toby Estate coffees and teas by In Pursuit of Tea are offered to pair with dessert.

Partner and General Manager Adam Miller, a graduate of the wine program at the International Culinary Center, reprises his role overseeing operations and the dining room. Having worked alongside his father as Director of Operations at Madison and Main in 2013, he came along for the ride at Bay Kitchen Bar last year as a full-fledged partner. There, Adam put his creative talents to work co-designing the space and overseeing the dining room. He developed a reputation for showering guests with his unique brand of irresistible charm, welcoming them with a smile and making sure service hums. With a natural eye for design, Adam studied fashion and interior design at Pratt Institute, after which he founded home goods brand Waverly & Irving. Adam’s passion for fine spirits and wine lead him to curate an extensive list of spirits, which will delight connoisseurs of whiskey, rum and tequila alike. He also assembled an all-star team to collaborate on BKB’s beverage program, offering inventive cocktails and carefully curated wine & beer lists to accompany Eric Miller’s cuisine.

clip_image011The Millers are thrilled to welcome mixologist Maura McGuigan as their Beverage Director for this new venture. Maura comes with an impressive résumé under her belt, having been the first female Head Bartender at Chicago’s The Violet Hour, as well as Chef de Bar at Daniel Boulud’s Bar Pleiades and General Manager at Booker and Dax here in New York. She was also the “woman on the ground” for Death & Co. founders David Kaplan and Alex Day at The Rose in Jackson Hole. The cocktails at BKB meld all the techniques and tools Maura has been acquiring in her arsenal over the past eight years. “Expect to have elegantly crafted vintage and modern classics as well as a seasonally changing menu of creative originals that will take cues from the cuisine,” says McGuigan. Signature cocktails range from the Dime-Store Diplomat, made with Four Roses Bourbon, muddled clementine & lemon, Assam tea and aromatic bitters, to the Beaumont Club, Prairie Organic vodka, Angostura bitters, orgeat, lime and egg whites. A wide and sophisticated selection of beers by the bottle and draft are also prominently featured, including Cricket Hill Brewery’s East Coast Lager.

Reappearing from Bay Kitchen Bar is Eric Heine, serving as Wine Director at BKB. He is on hand to help guests navigate through the restaurant’s wine offerings and perfectly complement their meal. Certified by the Court of Master Sommeliers, Eric has an extensive knowledge of wine, beer, and liquor. He has traveled through winemaking regions in South America, Canada and the west coast of the US, where he explored the wines of Washington, Oregon and California. He is passionate about European-style winemaking, which mandates tighter control over the soil, grapes and consistency of the wines, and is gaining popularity outside of Europe. The cherry-picked wine list at BKB is focused on small producer wines that are characteristic of their regional terroir. It includes a variety of bottles under $100 as well as a global selection by the glass to pair with the menu. In true Hamptons fashion, each night kicks off with $1 Oyster Happy Hour from 5-7pm in the bar, including $5 Muscadet by the glass. We loved the wine list with lots of options under $50 and Mr. Heine’s expert advice, sans attitude.

Adam also brings Designer Scott Rominger to the team, a Pratt Institute friend with a degree in Architecture. A talented designer with a modern aesthetic, Rominger served as project manager for Rafael de Cárdenas’ firm Architecture at Large and worked on projects for Leong Leong before designing the original Bay Kitchen Bar interiors. He was called on again to reimagine the new space, as well as the restaurant’s visual elements from graphic design to social media. The Millers tasked Scott with transforming the mood of the room in just one month’s time. BKB’s ambiance echos the easy elegance and tranquility of the East Hampton original, but incorporates more upscale and modern muted tones with urban stainless steel touches.

BKB - New York, NY

The space has been thoughtfully renovated to retain some of the existing elements such as the walnut herringbone flooring, custom made furniture and see-through glass bar. The dining room has been cleared of communal picnic tables and filled with more intimate two and four tops. To provide guests with a comfortable dining experience, Thonet-style bentwood chairs upholstered in rich cobalt blue fabric hint at the maritime-focused menu, while the walls have been covered with textured fabric panels to both add warmth and reduce sound from New York’s noisy streets. A new low partition was added, creating a separate bar & lounge area as well as providing a central service station for efficiency. The overall atmosphere provides a modern yet comfortable experience that is on par with the cuisine.

The 1,430 sq. ft. space seats 44 for dinner and to accommodate walk-ins, a more casual 12-seat bar & lounge area with a prime view of the bartender in action shaking up signature concoctions. There is also a private dining space for up to 8 guests tucked away, and an open kitchen on the lower level.

BKB is open for dinner seven days a week, from 5-10pm weeknights and 5-11pm on weekends. The restaurant and Bohemian National Hall are both perfect venues for special occasions and private events of all sizes. For event inquiries, please call 212-861-1038 or contact Jacqueline Le Borne jaci@foodandco.com.

Let’s hope NYC will begin to offer more restaurants like BKB wonderful food, bar, wine, service and gentle prices. What more can you ask for. Well . . . I wish it were in my neighborhood.

BKB - New York, NY

 

 

BKB - New York, NY

 

 

BKB - New York, NY

 

bkb events

 

Sample Dinner Menu

MENUS _ FINAL 2

Copyright 2015 By Punchin International. All Rights Reserved.

Disclosure

Continue reading “Chef-Owner Eric Miller NYC’s Bay Kitchen Bar Outpost Lays Claim to Being The Best Seafood Restaurant on the Upper East Side”