Russian caviar and French chic: what treats an Armenian-based restaurant in New York

There is a beautiful building in the Big Apple, the inscription on which will attract the attention of Russian tourists and make them smile. It's about the Petrossian restaurant. Although this is not at all what you might think, the channel says “50 shades of New York” on the site Yandex Zen.

And you probably could think that this is the restaurant of that very famous domestic humorist. However, it is not. This is the Petrossian boutique restaurant. “This Petrosyan would hardly make you laugh - he would rather laugh at you himself. We are talking about a caviar tycoon who has built a real business empire, ”the source writes.

It all started in 1920, when the Armenian Mikael Petrosyan, who emigrated to Paris from Russia, instilled a love of exotic Russian delicacy, first France, then Europe, and eventually America. Mikael and his sibling Melkum have made black caviar the object of desire of the wealthy all over the world, the source said. Thus, this delicacy stood in one associative row with diamonds and expensive furs.

Today Armen Petrosyan owns this multi-million dollar business. He inherited the caviar empire from Michael's father. Now in a luxurious New York building, stylized under the era of the French Renaissance and located a step from Central Park, is its boutique restaurant.

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At this establishment, guests can enjoy the finest French cuisine. Among them are oysters, lobsters, foie gras and, of course, black caviar - of very high quality and at breakneck prices. For example, a 30-gram jar will cost you $ 154.

This place has been very popular for many decades, as well as similar restaurants in Paris, Brussels, Los Angeles and Las Vegas, the author noted.

In total, 16 species of caviar are presented here. The restaurant usually has a lot of people who are ready to pay a tidy sum to try an exquisite delicacy. To join the luxurious life of the aristocrats of the Old World, guests of the place order ice champagne (it is served in a bucket of ice).

If you are not attracted by the bourgeoisness, then you can admire the building from the side. The restaurant itself has been occupying the first floor since 1984. Its gilded sign is hard to miss, as is the whimsical decoration of the façade. “You will definitely not pass by - the building is beautiful. Like this story itself, in which an Armenian businessman, Russian caviar and French chic met. And all this is in the center of Manhattan, "the author summed up.