As the weather gets cooler, we found ourselves with a serious hankering for some of that cold-weather delicacy: caviar.
Contrary to popular belief, it’s not only for consumption in crystal bowls on a bed of ice and a glass of Champagne. Petrossian Restaurant in the Alwyn Court Building on Manhattan’s West Side serves up a beautiful French-influenced menu, featuring caviar along with smoked fish and foie gras, in favorites like pizza and panna cotta. They’ve recently debuted a new specialty, pressed caviar. It is rarely seen in the U.S. food scene, but the Petrossian family has has re-invented the ancient Russian method for preserving caviar. The pressed caviar is a smooth, dense paste made from Transmontanus Caviar, a farm-raised white sturgeon native to California. It produces an elegant, flavor-packed caviar that evokes the taste of the finest Ossetra.
Haute Living got a sneak peak into their kitchen, and a recipe for their luxurious caviar pizza:
Petrossian Caviar Pizza
Chef Benjamin Bailly of Petrossian West Hollywood
1 flatbread style pizza crust
4 Tbsp Crème Fraîche
2 Tbsp caviar
1 Tbsp chopped hard boiled egg
1 Tbsp chopped red onion
1 Tbsp chopped chives
1Tbsp chopped capers
Mix the Crème fraiche with 1 Tbsp of the Caviar, then spread on top of the flatbread.
Cooked the flatbread in the oven until crispy.
Cover the pizza with the egg, red onion, capers and chives.
Add small dollops of caviar to each serving.
Cut in 4 equal parts
You can find Petrossian at 911 Seventh Ave., and they are also in the newly opened Limelight Marketplace at 656 Avenue of the Americas, 212.245.2217. And for our jet-setting readers, you can also find them in West Hollywood at 321 N. Robertson Blvd.