Visits #3 and #4 to Petrossian Restaurant, West Hollywood
12/12/09 Dinner with Peter, Kevin and Sarah:
Wild mushroom cappuccino, with braised chestnuts and truffles
Caviar OF COURSE!
Crispy Shrimp “Papillotte”: Passion fruit, chili ginger sauce
Beef Short Ribs Raviolo: Wild mushroom, roasted tomatoes, olives
Braised Pork Belly, Soft Polenta and Caramelized Onion
2006 Walter Hansel Pinot Noir. One of the lovely bottles of wine that Kevin brought to share at dinner! Petrossian Restaurant 12/12/09
We also shared Napoléon Tartare: Hand sliced steak tartare with layer of caviar
11/30/09 Petrossian Industry Night 2.0
Chef Ben Bailly was kind enough to invite L.A. food bloggers to Petrossian’s “Industry Night”, a special evening just for folks in the food industry (including chefs, servers and bartenders). Low cost drinks included $3 beer, $5 wine, and my favorite, the $7 hibiscus champagne. It was simply a fun evening chatting with friends old and new, and the best part was the selection of FREE delicious appetizers!
Borscht and Gazpacho soup
Manager Chris, Chef Ben Bailly. Borscht and Gazpacho soup, Salmon Rillette
Bacon-wrapped apricots and dates
Butternut Squash Soup with Pecans
Sliders were awesome! (Pork Belly Slider with Carmelized Onions not shown)
Hibiscus Champagne Cocktail
Lisa, myself and Hanh having fun at Industry night!
Petrossian
321 North Robertson Boulevard
(one block north of Beverly Boulevard)
West Hollywood, CA 90048
(310) 271-0576
Coming soon to Petrossian: Caviar Tastings For Two offers a tasting of Petrossian’s finest caviar, hosted by one of Petrossian’s caviar experts. Learn the story behind Petrossian Caviar, then enjoy a prix fixe dinner.” more info
One of the more stand out experiences I had at the LA Food & Wine event in Malibu earlier this Summer was tasting caviar from Petrossian, served in a neat little pile on a squishy potato blini. It was lush, incredibly mild, and accompanied by a really interesting story.
I can’t remember who I spoke with, but he explained that they actually farm raise these Rainbow and Golden trout in the South of France. They so tightly monitor these fish that it reminded me of why I fell in love with sustainable farming in the first place. It’s good to know that people are taking great care of the animals that are providing our food.
Very nice photos and series of posts, Jo. I feel so lucky that we’re exposed to so many extraordinary purveyors of the finer food items nature provides for us. I’m a sucker for caviar. When I have it, I want to have a lot of it. I really appreciate that Petrossian is providing high quality caviar like this. It’s comforting to know there’s still a high demand for it.
Come with us to Petrossian for dinner!!