Russian Tea Room

Cecile and I arrived early at the Russian Tea Room, along 150 West 57th Street Ave. New York Actually, it was easy to find. Just a few steps from Carnagie Hall. It was only a question of finding out which exit to take out of the subway station. The solution. Just ask the subway sup.

This restaurant was founded by members of the Russian Imperial Ballet in 1927. The intellectual elite that includes actors, writers, politicians, and businessmen often dined at this restaurant. Carnegie Hall is just a few steps away, so I can imagine the “elite” enjoying drinks after a watching a performance.

Outside the wind and chill gave its own performance. Maybe, just a little above zero! But we had bundled up, as we had been doing the past few days.

By 6:40pm, I sent an sms to Patrick that we had arrived. The reservations was at 7pm. The bell hop, in a traditional Russian attire greeted us front the revolving door. Our coats was “taken.” Hehehe. Not really used to this kind of service. After all, we don’t wear thick and heavy coats in Manila.

Patrick arrived later. And by that time, the waiter had offered had offered sparkling water. Cecile later ordered a glass of red wine while Patrick had a mixed drink. I got a “rose” wine. I like my wine sweet, after those wine tasting at Napa Valley,

For appetizers, we had the “Zakuski” which was smoked sable and sturgeon, raw oyster and scallop, toro with paired caviars and “Duck Perogi” which was braised cherry duck wrapped in pastry with foie gras terrine, mustard pears, and a cherry port reduction.

For the main course, Cecile had Boeuf à la Stroganoff which was stuffed beef filet with house made herb egg noodles, wild mushrooms, mustard cream, seared foie gras and red wine reduction.


I enjoyed my “Roasted Venison Loin” which was spiced venison loin with caramelized wild rice, chestnuts, Brussels sprouts and a huckleberry sauce.


Patrick had “Lamb Shashlik” which was Grilled Georgian marinated, skewered loin of lamb with lamb sausage, rice currant plov and sauce adjika.

And for dessert, I had Chocolate Soufflé (Pistachio ice cream, crème anglaise) while Cecile had her coffee and Patrick had Tea Room Blintzes (Cherry and cheese, mango sorbet).

All the menu descriptions are courtesy from the memory of Cecila and the website (www.russiantearoomnyc.com).

My Tita Nenen (Patrick’s mom) says that the Russian Tea Room closed its doors for many months for renovation. Today, it is continues to be proud of its interior design and culinary masterworks. Even its display located at the basement and the wine cellar is a site to see. But don’t buy anything. Expensive original Russian items. And she also said that before you needed a coat to be able to dine here. We did see a couple of guests all suited up. The table next to us were Chinese family and even had a little girl already sampling this exquisite food..



It was an enjoyable dining experience at the Russian Tea Room. The service was warm and everyone was very attentive to our needs. Patrick must have paid a good sum of money, but the memories of good food and family would go a long long way.