January 12, 2013 · 6:00 PM
This location is shown only to members
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.
"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.
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.