Petrossian [3 & 4]

Visits #3 and #4 to Petrossian Restaurant, West Hollywood 

12/12/09 Dinner with Peter, Kevin and Sarah:

Petrossian 12/12/09, MyLastBite
Wild mushroom cappuccino, with braised chestnuts and truffles

Petrossian 12/12/09, MyLastBite

Petrossian 12/12/09, MyLastBite
Crispy Shrimp “Papillotte”: Passion fruit, chili ginger sauce

Petrossian 12/12/09, MyLastBite
Beef Short Ribs Raviolo: Wild mushroom, roasted tomatoes, olives

Petrossian 12/12/09, MyLastBite
Braised Pork Belly, Soft Polenta and Caramelized Onion

Petrossian 12/12/09, MyLastBite
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! 

Petrossian Industry Night
Borscht and Gazpacho soup

Petrossian Industry Night
Manager Chris, Chef Ben Bailly. Borscht and Gazpacho soup, Salmon Rillette

Petrossian Industry Night
Bacon-wrapped apricots and dates

Petrossian Industry Night
Butternut Squash Soup with Pecans

Petrossian Industry Night
Sliders were awesome! (Pork Belly Slider with Carmelized Onions not shown)

Petrossian Industry Night
Hibiscus Champagne Cocktail

Petrossian Industry Night
Lisa, myself and Hanh having fun at Industry night!

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

Petrossian visits #1 and #2

All Petrossian photos on Flickr

Lisa’s website

Hanh’s website



Filed under Eating Out

2 responses to “Petrossian [3 & 4]

  1. 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.

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