|Cauliflower panna cotta|
Petrossian is now offering caviar tasting dinners on the first Monday of each month for $100 (just be glad you're not in New York, where it's $150.) I hadn't yet eaten at Petrossian, but I knew chef Ben Bailly was turning out refined plates that go far beyond blinis and toast. The bright white restaurant is chic and blissfully quiet, a kind of shrine to better show off the tiny black eggs. We started with tastes of three caviars:
Petrossian recommends champagne or vodka with caviar, and in addition to its extensive champagne list, the restaurant now serves a full cocktail menu including, of course, a Caviar-tini with a caviar-stuffed olive.
The menu items are carefully thought out to show off the caviar, and the silky cauliflower panna cotta was my favorite, served in a caviar tin.