Categories: Places to Eat

Chef Serge Madikians’ SEREVAN restaurant, Amenia, NY

Before we left Florida for upstate NY in August, Doug did an online search for Armenian restaurants in our travel route. He came across the SEREVAN restaurant in a small town named A-M-E-N-I-A. (I understand the restaurant’s name is an adaptation of Lake Sevan located in Armenia.) I thought the town’s name might have been a typographical error, but it is in fact, Amenia.

The chef-owner is Serge Madikians, an Armenian born in Iran and educated in the US. He is a smart, personable, skilled and talented chef, gardener, as well as a pilot. When the server states ‘the evening’s fresh catch was flown in by the chef himself’, he means it – literally!
Chef Serge greets his guests with a warm smile and open arms. You can tell many of the diners are longstanding regulars who truly enjoy his food, company, and homey atmosphere.

We chose to dine at Serevan to celebrate our 40th anniversary, and Mandy and Ron’s 1st anniversary – a wise decision.

We started our meal with cocktails – local wine, sour cherry cosmo, and arak. Appetizers included basturma with a labne-mint sauce and pita on the side, fresh oysters with a pomegranate mignonette, (I personally don’t eat raw shellfish, but those in our family who do, loved it!), Shirazi salad, complimentary rosemary bread and baguettes accompanied with a bowl of assorted olives.

We dined on Cape Cod scallops, a most-tender portion of hanger steak, free-range chicken, and perfectly cooked Corvina – a firm, mild white fish, all served with a chef-inspired side dish.

Believe it or not, we did save room for dessert. (Sorry, no pictures – we ate them before we realized we hadn’t taken any photos!) We shared 3 of the dessert options – creme fraiche cheese cake topped with slices of fresh apricot and a scoop of apricot sorbet on the side; traditional paklava with walnut sorbet, and the dessert of the day – apricot and plum crumble with a dollop of whipped cream. We sipped Armenian coffee to off-set the sweetness of the desserts.

This is a dining experience we’ll long remember!

Would we return?
In a heartbeat – for amazing food in a friendly, relaxing environment, but most of all, for Chef Serge!

Basturma with labne-mint sauce; oysters with pomegranate mignonette.
Shirazi salad studded with Armenian string cheese.
Sweet, perfectly seared, Cape Cod scallops.
Melt-in-your-mouth Hanger steak.
Local, free-range, tender as can be – chicken.
Perfectly prepared Corvina over a mix of colorful tomatoes and corn in a savory broth.

View Comments

  • Looks like you had an amazing experience. Those Cape Cod scallops look way too good. I will soon be having a dinner like this myself, after seeing your post.

Recent Posts

Easter Menu Planning? Look no further!

  I don’t know about you, but in our family, we’re all about tradition when…

2 months ago

St. Sarkis Day and 3 celebratory recipes

It’s that time of year again! St. Sarkis Day, the moveable feast day on the…

4 months ago

A Traditional Recipe for Armenian Christmas Eve – Nevik

Way back in 2010 Ara Kassabian shared his family’s recipe for Nevik with The Armenian…

5 months ago

Thanksgiving Recipes Revisited

With Thanksgiving Day just hours away, I thought I’d share a few of our favorite,…

6 months ago

George Mardikian’s Chicken Tchakhokhbelli recipe, dish favored by Georgian princes.

My family and I had the distinct honor of meeting George Mardikian at his restaurant,…

11 months ago

Antonio Tahhan and his recipe for Kbeibat, Middle Eastern dumplings

My first encounter with Antonio (Tony) Tahhan, the Syrian-American food writer, researcher, and storyteller, spans…

11 months ago

This website uses cookies. find out more.