Petrossian Boutique and Cafe
Average user Rating: 92
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96
8/10/2010
After my birthday brunch at Petrossian I've been wanting to grab dinner at Petrossian for quite some time now and when the Blackboard Eats discount special came out for the restaurant, I knew I had to jump on it. I made several attempts at trying to book a reservation and between my party's availability and Chef's Ben Bailly's availability, it didn't seem like it was going to work. I had given up hope and decided to go in for dinner after the BBE special was over. So, when Danny of Kung Food Panda asked if I wanted to jump in on his reservation on the last day of the BBE special, I immediately accepted (Thanks Danny!).
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Recommended Dishes
cauliflower panna cotta, caviar surprise, mushroom cappuccino, truffle mac 'n cheese, peruvian potato chips & creme fraiche caviar dip
93
6/24/2010
Although Petrossian's impressive selection of caviar has elicited many a contented smile and inspired many a TwitPic, it was another luxury delicacy that stirred my interest in visiting the West Hollywood restaurant--black truffles, specifically the black truffle mac n' cheese, which sounded so delectable that I could barely wrap my head around the idea.
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Recommended Dishes
Black Truffle Mac n' Cheese, Croque Monsieur
89
6/16/2010
sometimes, you can have too much of a good thing, as my dining companions and I discovered over brunch . . .
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Recommended Dishes
Belgian Endive Salad, Exotic Panna Cotta, Wild Mushroom Cappuccino
93
4/26/2010
The night started off with hibiscus champagne as is customary at Petrossian. After all, what is caviar without champagne? Or vice versa?
Luckily, this wasn’t a question we needed to answer as the first course to arrive was the much talked about “Caviar Surprise”. King crab and apple cider gelée, topped with a layer of creme fraiche, and topped again with a generous layer of caviar, all served in the distinctive blue Petrossian caviar tin with blinis and toast points. A decadent beginning to the meal, I almost felt bad eating this on camera. The equivalent of an edible “Fuck you” to the recession. The sweetness of the apple cider gelée complemented the brininess of the caviar and the crab, the creme fraiche softening the punch of the dish like a velvet and butterfat glove.
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Recommended Dishes
Caviar Surprise, Crispy Egg, Vanilla Panna Cotta with Mango and Pop Rocks
89
3/25/2010
With the exception of Ludo Lefebvre and his beloved wandering bites, I can't recall in recent memory a restaurant that was as unanimously adored by bloggers as Petrossian is. We're a fickle and peculiar breed, so when all parties can agree on the excellence of a single restaurant, hallelujah!
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Recommended Dishes
caviar surprise, steak tartare spring roll, vanilla panna cotta with diced mango and pop rocks
96
3/13/2010
Petrossian, a caviar specialty shop that I honestly overlooked while browsing the dineLA list for 2009. Thankfully, to Jo of MyLastBite, I did not make that foolish mistake. I was about to embark on one of my best meals in 2009.
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Recommended Dishes
Truffle Mac N Cheese, Napoleon Tartare, Sicilian Pistachio Creme Brulée, any of the caviar dishes.
89
2/15/2010
Beautiful meal with sublime service during DineLA. Cannot wait to go back for the full and authentic experience with this skilled chef touting provenance from 3 Joel Rubichon establishments.
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Recommended Dishes
Truffle mac and cheese (real and generous truffle shavings), braised pork belly, vanilla panna cotta
96
2/8/2010
The truffle mac n cheese is BEYOND phenomenal!!! There is a lot of hype over this dish and it did not fail to deliver. In fact, it went beyond the hype and easily blew us out of the water. The beautiful al dente orrechiette pasta in a rich parmesan cream sauce with bacon, chives, and sliced black truffles hit it out of the park. The entire time while devouring this dish, we could not stop saying how good it was. Who would have though of taking such a simple and comforting dish such as macaroni and cheese and making it into such an indulgent and luxurious delicacy? I probably could have eaten an entire bowl of this and be set for the night.
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Recommended Dishes
Truffle Mac N Cheese, Napolean Tartare
93
2/7/2010
I've been *heart*ing Petrossian for a while now, ever since the words "truffle mac and cheese" fell upon my ears. Thus, when this current Winter 2010 DineLA Restaurant Week came rolling around, I knew - If I only had one restaurant to go to this season, it would be Petrossian.
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Recommended Dishes
Truffle mac and cheese, Napoleon tartare with caviar
89
1/9/2010
As you might've heard, this is the very first "West Coast" branch of the world renowned Petrossian Paris brand, which includes the Lanvin chandelier-clad, Art Deco inspired, fancy-schmancy Petrossian Restaurant on Manhattan's West Side. This new Robertson location is akin to the much-more casual "Petrossian Cafe" located on Manhattan's 7th Street. The Petrossian Family also remains the top exclusive buyer/importer of quality caviar, and also deals in specialty fish, and other fancy food such as foie gras, truffles and candy.
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93
7/7/2009
Petrossian is famous for its caviar, but its West Hollywood outpost has had a cafe attached to it for many years. This has recently been renovated to a spacious modern space.
Besides the a la carte menu, they also offer a 3-course champagne brunch for $35. I opted for this and got a glass of Louis Roederer Brut Rose.
The first course was a choice of soup selection and I opted for the White Asparagus Veloute.
The veloute was smooth and creamy while maintaining the foaminess of veloute. It was outstanding, with a nice little onion kick. Highly recommended.
For the main course, I went with the Paris Croque Madame (Ham, gruyere on brioche with Bechamel sauce, sunny side up eggs)
Croque madame is the perfect breakfast for me. Eggs, cheese, ham, toast ... Not to mention Brioche toast here. Perfect. Runny sunny side up, nicely toasted brioche, lots of gruyere. Even a bit of salad to cut all that richness so you can go for another bite, since the first bite was immensely satisfying.
Classic Panna Cotta, white peach espuma, with an extra addition of caviar ($6 extra)
Beautiful layering here: panna cotta, white peaches, topped with the espuma.
The second time I had panna cotta with caviar in a week. That bit of saltiness does give it a nice touch, but it isn't the point here.
The panna cotta was very dense and rich, more so than the usual. The white peaches were sweet and crisp, and everything was complimented by the light peach foam on top. An excellent and very memorable dessert, I would recommend this to anyone and would definitely get it on future visits.
My first visit to Petrossian was such a pleasant surprise. The newly renovated space had a clean and spacious look, and the food was excellent. I hope they'll keep up the performance.
Photos: http://tinyurl.com/mhbmmx
Recommended Dishes
white asparagus veloute, croque madame, panna cotta w peach espuma
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