Caspiy Restaurant

There were eight of us… celebrating a birthday… throughout the evening multiple appetizers and countless main dishes kept flowing to our table…
Each dish was nicely presented and we completely devoured each dish…
The dishes were all excellent… we discovered that owners are both chefs and the entertainers… it seems that they were all anxious to please us… they went all out in anticipating and fulfilling every request made of them… where in New York are you going to find this much attention to detail…
The nicest part of the dining experience was the realization that all the foods that were left in the main serving dishes were packed up to take out… four days later we are still enjoying the savory dishes that we keep in our refrigerator…
All in all I and We… highly recommend this restaurant… we intend to return soon.

Been to Caspiy for a couple of family events. It is a great venue for any celebrations with family or friends. The food ALWAYS tastes so delicious, especially try the salads and seafood — Love the shrimp and clams that come with pasta! Also the russian pancake is so yummy! And of course how can I forget the chicken pot pie comes in a bread! I couldn’t stop eating it lol
The service is outstanding — plates and drinks keep coming before you even ask!
The music was also so much fun, the lady who was singing is a great entertainer, she will sing your favorite songs and make you dance until you burn all you ate :)
I can’t wait to go back !

I have been to Caspiy quite a few times. From family birthdays to just gathering of friends to New Year celebration it was always a great experience. Very reasonable prices, attentive service, excellent food — all add up superb value. If you are there, make sure you try eel salad and their signature dish — Caspiy shish kabob.

I celebrated my friends wedding there. Design of restaurant is very beautiful. There was very large selection of dishes. It was also a very nicely decorated. Food is delicious. Stuff is friendly. Music is very good for dance. I will recommend my friends to go there. I had very good time there

Do yourself a favor and eat elsewhere (or don’t eat at all, fresh air has a better taste than the half-​spoiled food this place attempted to serve us).
Here;s the kicker: they try to pull a blatantly illegal maneuver if you ask to pay credit for a big party: tacking on tax PLUS 5%.

Caspiy, in Sheepshead Bay, is a restaurant that’s realized it doesn’t need a humongous menu. You should still find something you’d like among the forty or so dishes that run the gamut of Russian cuisine and beyond.
Salads and cold appetizers feature various fish, pickled vegetables, and a special Pineapple «Monte-​Krista». The hot appetizers and soups show some Caucasian influence with the lamb kutabs and kharcho. There’s also a fish section where Seafood Pasta «Palermo» (the chef’s specialty) appears next to Chilean sea bass (the most expensive item on the menu at $ 32.99).
The house-​cured salmon had a rich taste without being too salted. I would have liked to have some blini or bread with it – I guess I could have asked!
The assorted mushrooms were marinated, and the overly salty and acidic brine made the clamshell and oyster mushrooms all taste the same.
The barskaya («lordly») appetizer was nice enough though not particularly opulent. What kind of lord eats sliced tomatoes with Polly-​O grated mozzarella mixed with a tiny amount of smoked salmon, garlic, and scallion?
The lamb kutab was featured on the menu as one of the chef’s specials. The thin layer of ground lamb cooked inside a flatbread tasted good. I wouldn’t necessarily call it special, but maybe the restaurant’s Ukrainian chef found it exotic.
The blinchiki Caspiy, another chef special, consisted of ground meat and a sauce with mushrooms, white wine, and cream (and blini, obviously). The meat was a bit bland and reduced to a paste reminiscent of dog food. The sauce would have been better if the wine had been cooked off some more.
The kharcho was a somewhat simplified (Ukrainized?) version of the Georgian recipe, only containing, as far as I could tell, rice, beef, onions, and peppers. It tasted pretty good, but we had to watch out for small pieces of bone.
The menu offers kebabs of lamb, chicken, or pork. I chose the latter, a typical Russian shashlyk. The wine from the marinade could be tasted in the meat, a characteristic which I’m not very fond of, and while the meat was cooked properly, with just a hint of pink, the chunks were too lean, and therefore a little tough. The onion on top of the meat was thinly sliced and actually marinated with vinegar and hot pepper. Way to go! The home-​made fries tasted of potatoes, but were rather soggy. I guess one has to rationalize that what Russian restaurants call French fries are usually just fried potato batonnets — this way one doesn’t get too disappointed.
There was also a chalakhach, the famous rack of lamb with the name of dubious etymology. Indeed, I’m still looking for a restaurant outside the U.S. where the menu features lamb chops under that name! Anyway, I ordered my meat medium rare, and the cook delivered… except he seemed to have forgotten to clean his grill, and one of the chops tasted a little bit funky! Same onion mixture and soggy fries (even less crispy) as the kebabs.
Now here’s a dish that’s both a chef special and endowed with a questionable name: the chicken Béchamel. Any self-​respecting culinary school graduate would tell you that béchamel sauce is a roux cooked in milk, and would agree that this is a strange name for a dish consisting of stewed chicken meat with a mushroom sauce and served in a bread loaf. However, this was a very satisfying dish overall. The chicken, both dark and white meat, was properly stewed until fork-​tender. The sauce, similar to the one on the blinchiki above, paired well with the poultry but was a little bit scarce. The fresh bread loaf was toasted and airy, perfect to mop the sauce.
On to another group of chef specials: the cutlets. We skipped the chicken Kiev and its butter projectile in favor of the cutlets Caspiy. The meat (veal, I think) was once again flavored with white wine that should have been cooked off first, but the texture was airy. it was also more than slightly burnt. And I’d bet my shirt that the mashed potatoes were made with potato flakes.
The stuffed veal was another kind of cutlet. Veal blended with bread, then coated with somewhat sup-​par breadcrumbs and deep fried, formed the outer layer. Cutting the cutlets revealed a sauce with mushrooms and crab in the middle, a potentially good idea if only the crab had been more flavorful. The side of boiled kasha was bland.
There are a few desserts on the menu, none of them Russian. We tried the Vesuvius, a kind of cheesecake base with various chocolate things on top, all frozen. This was good enough to satisfy a sugar craving, but nothing more. The textures were funky, everything was very sweet, and the dessert was only saved by the fact that chocolate (almost) always tastes good.
One can eat rather well at Caspiy, but I humbly recommend that one reads my review to help pick the right dishes. Some simple improvements, such as cleaning the grill more often, more fully cooking off the various wine preparations, and changing the dessert menu, could make the experience better.

My family had my uncle’s birthday party here so we had the place to ourselves.
So good! I am not sure these items are on their regular menu, but the ‘Russian Style’ sushi is to die for. Its raw tuna, some sort of a sauce and veggies wrapped in a Blintz and cut up like a sushi roll. It’s been months and I still crave it.
Frog legs, clams, lamb, trout, seafood… OMG. I want more. I need a reason to come back!