I have a new favorite pastry, thanks to my new favorite restaurant.While waiting at the bar of Café Cluny for my friends to arrive for brunch, I couldn't help but notice how pretty the three-tiered trays of pastries looked, and how sublime they smelled. Since I was sticking to a self-imposed no-sweets week (I even skipped Cluny's yummy French toast), I didn't taste, just got the name of the supplying bakery.
Which brings me to today: the sweets moratorium is off!Petrossian is a French-Armenian bakery with 80+ years of history. Since it's also an exquisitely elegant restaurant with an Art Deco interior and Osettra caviar, I never paid much attention (though I'm keen to go for dinner now). The bakery is separate from the restaurant, with a different pastry chef, supplying baked goods and breads not only to Cluny but also Mercer Kitchen, Jeans George and others. Clearly, there's a certain level of sophistication and quality.
Take the apricot Danish for example—my new favorite. Good grief! They're amazing. Flaky pastry dough, (like a perfect Parisian croissant), twisted at either end and dusted with crushed pistachios. Inside, almond paste (one of the best things ever created) and apricot compote make a ridiculously delicious combination. Not too sweet. Not too large. Just a (relatively) modest pastry that's unique in both form and flavor. Another kiss from France.
Petrossian
Seventh Avenue between 57th and 58th
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