There is nothing “Petit” about this Oven

The unassuming storefront of Petit Oven is no match for the culinary masterpieces that are made inside with lots of love.

Chef Katarzyna Polaszaj grew up on a farm in Poland but has made her home in Bay Ridge. She studied at the French Culinary Institute, going on to work under greats like Chef Jean-Georges Vongerichten. Six years ago, Polaszaj opened Petit Oven on Bay Ridge Avenue, with her partner, Nicole Guarino.

The menu is French-American and uses locally-sourced ingredients. “We use local greenmarkets in the spring and summer, as well as the Narrows Botanical Garden,” Polaszaj said, adding that in the colder months, food is sourced from FingerLakes Farms upstate in Ithaca.

“The menu changes seasonally, sometimes a couple of times a week, depending on what’s available,” she explained, noting that all meats are hormone and antibiotic free.

But Petit Oven always has a three-course tasting menu for $35 (which is reduced to just $28 on Wednesdays), as well as a la carte dishes. There are a few signature dishes that never leave the menu, as per customers’ request.

One of those dishes, off the appetizer menu, is Salmon Tartare ($12), featuring beautiful chunks of salmon tossed in a zippy Dijon horseradish cream sauce served atop perfectly crisped potato latkes. It was savory and tasty, but not fishy at all. There was just a lingering salmon taste afterwards, which melded perfectly with the slightly spicy sauce and the hearty latkes. Yum!

Then we had the Brussels Sprout Slaw ($11) a spectacular salad of shaved Brussels sprouts, cranberries, kalamata olives, fresh oregano and feta topped with a parsley, lemon juice and olive oil dressing. This is also a staple. Between the olives, feta and dressing, there were three different types of tart. The cranberries gave it a nice balance of sweet. We could not get enough.

Next up was “not something you can make at home,” a Foie Gras Terrine ($21) served with merlot-poached cranberries and a sunflower micro-shoot salad. The foie gras was extremely decadent, creamy and slightly sweet, thanks to the bit of foie gras cream whipped in. It was a harmonic symphony of flavors.

Then there was the beyond decadent Duck Confit ($21) served atop braised red cabbage and duck fat potatoes. Words can’t describe how delicious this dish is. Cooked to perfection, the meat fell off the bone like butter. The cabbage was tasty and not the least bitter. Duck fat potatoes, need we say more?

Somehow, we had room for dessert, which are all hand-made on the premises.

Customers do not allow the Bread Pudding ($7) to be taken off the menu. “The star of the show,” features bread pudding topped with homemade caramel sauce (which is also available in to-go bottles!) and walnuts. It’s absolutely divine.

The Spiced Chocolate Crème Brulee ($8) was a “play on Mexican chocolate” as well as a study in contrasting textures, with light-as-air chocolate mousse flavored with cayenne and black pepper, plus cinnamon, topped by crisp, flame-hardened caramel.

Petit Oven also has a wine list that highlights offerings from smaller, family-run vineyards both here and abroad, and a new Happy Hour. Wednesday through Saturday, from 5:30 to 6:30 p.m., glasses of wine are $5 and oysters are $1 each.

As if you needed another reason to visit this exquisite French bistro tucked in the heart of Bay Ridge.

Petit Oven

276 Bay Ridge Avenue

718-833-3343

www.petit-oven.com

 

Closed Monday and Tuesday

Wednesday, Thursday and Sundays, open 5:30 p.m. to 10 p.m.

Friday and Saturdays, open 5:30 p.m. to 11 p.m.