Caviar @ Petrossian

  • January 12, 2013 · 6:00 PM
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Reviews

Gayot says:

The name Petrossian belongs not just to a brand, but also to a family: in the 1920's, brothers Melkoum and Mouchegh Petrossian, who had fled Russia, introduced caviar to Paris and then to the rest of the world. This Los Angeles outpost was once a boutique/café, but has since been expanded to offer a more serious dining experience. Former chef Benjamin Bailly has left the restaurant and Giselle Wellman is now the executive chef. Wellman’s new menus will highlight specialties of fresh pasta and seafood though the restaurant’s signature ingredient appears in executions that are very intelligent. Start with the perfectly seasoned hand-cut steak tartare with a thick layer of caviar. Dinner dishes may include cauliflower soup topped with caviar or duck confit salad. End the meal with the red wine poached pear with spiced crème fraîche, granola, and vanilla ice cream. Enter or exit via the store, and find the black pearls of your dreams (or budget), as well as other gourmet foods such as salmon, foie gras and Petrossian chocolates. Despite the luxury products available, the décor is rather simple with faux galuchat on the tables and the walls. The Saturday and Sunday brunch---a good deal at $39---includes an appetizer, main dish, dessert and coffee or tea and a glass of sparkling wine.

Zagat says:
Food 23
Decor 17
Service 24

"Definitely a “splurgey kind of place”, this WeHo eatery/gourmet boutique proffers a limited lineup of “simply amazing” French “luxuries” (notably “sublime” caviar and champagne) courtesy of a former Joël Robuchon chef; the cost is petrifying, but with skillful service and a recent “redesign” that’s doubled the space, “the memories will be good.”

This event is ideal for the caviar connoisseur.  Petrossian offers a Tasting Menu, that does not require the participation of everyone at the table. 

www.petrossian.com

A $20 deposit, which is processed through Amazon Payments, holds your seat. Deposits will be refunded electronically after the Meetup to those who attend or who cancel at least 24 hours in advance by our organizer, Christina. Forfeited deposits will be donated to the Los Angeles Regional Food Bank.

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  • A former member
    A former member

    Petrossian showed exceptional customer service skills. On the day of the meetup, I received a phone call from the chef herself. She told me that for a party of 10 or more a custom made prix fixe menu is required, because they only have 1 oven and 4 stoves. I told her that I should have been apprised of this when the reservation was made. So she made an exception. Besides this exception, they also allowed us to pay for our bill with more than 3 credit cards. To top that off, they didn't charge a member for the tuna tartare that she ordered after they delivered it to our table. She didn't know that tartare meant raw. I jested with this member that she should spend more time with us and less time with her Big Sister so she would know what such mundane things like tartare meant. As I have done before, I ordered the blinis again. The salmon roe is the best because it is juicey and sweet. (cont.)

    January 13, 2013

    • helen

      Lol....

      January 13, 2013

  • A former member
    A former member

    For my entree, I got the lobster ravioli, which pales in comparison to the very flavorful black squid ink ravioli stuffed with lobster meat in a creamy saffron sauce from Locanda Veneta. Locanda Veneta's version has lobster meat that just breaks apart easily in your mouth. As for dessert, I got the vanilla panna cotta. I find it to be good, but no challenger to the panna cotta from the Bazaar, which I consider to be the best panna cotta in LA. I look forward to returning in November when dungeness crab season begins. I'll get the dungeness crab sweet corn soup. Of course, I'll get the blinis too.

    January 13, 2013

  • Pearl

    My first meetup with the group and everyone was friendly. I had a great time! It was nice to meet all of you. I look forward to seeing you all in future meetups. Dominic, you are a great host and thank you for welcoming me to the group.

    January 12, 2013

  • Jen

    Great job, Dominic! It's a very enjoyable dinner.

    January 12, 2013

  • A former member
    A former member

    Dominic is as always a gracious host, I had fun!

    January 12, 2013

  • A former member
    A former member

    Had a blast seeing old friends and new faces at my 1st meetup of 2013!

    January 12, 2013

9 went

Your organizer's refund policy for Caviar @ Petrossian

Refunds offered if:

  • the Meetup is cancelled
  • the Meetup is rescheduled
  • you can cancel at least 1 day(s) before the Meetup

Payments you make go to the organizer, not to Meetup. You must make refund requests to the organizer.

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Rafaël

We just grab a coffee and speak French. Some people have been coming every week for months... it creates a kind of warmth to the group.

Rafaël, started French Conversation Group

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