Caviar Comes Calling

Alexandre Petrossian (heir of the caviar business that bears his family name) this week showcased some of his company's newest menu offferings. There were treats aplenty at Petrossian restaurant, but our favorite was this playful blini topped with a quail egg (can we ever have enough eggs?), caviar and a snippet of crème frâiche. Also featured was one of Petrossian’s newer products, pressed caviar. When prodded about what they do with the “juice” left from pressing four kilograms of caviar into one kilogram of condensed, surreal deliciousness, the heir merely smiled and answered that this was a family secret. We'll report back if we discover what that secret is.

Our breakfast at Petrossian was a feast that touched our innermost voluptuary. Don’t forget, the restaurant's boutique and café also offer some of the finest gourmet foods in Manhattan. Their pastries are perfectly flaky, and the Greek honey they’ve sourced is so floral and fresh, you can taste the summer breeze. Perfect for the colder days now upon us. Or for holiday gift-buying. Because much as we love eggs, who doesn't love caviar?