The Bottom Line
The Petrossian name goes back to the caviar business in Paris at the time of World War I. But it wasn’t until 1984 that the Armenian family launched its boutique/restaurants in the U.S., first in New York, then in Las Vegas and most recently in West Hollywood. The latter has been around for a while but got a design makeover in 2009. Apart from some fine (often caviar-infused) cuisine the combination retail space/eatery offers Angelenos the unique tasting experience of its own proprietary recipe for pressed caviar (which was previously off the American market).
- A casual neighborhood restaurant with beautiful minimalist decor and a superb chef
- Unusual caviar culinary creations like caviar pizza and Napoleon tartare
- Several eclectic menus: ‘Petrossian Experience,’ happy hour, monthly tasting menu, champagne brunch
- Street parking
- Petrossian W. Hollywood was remodeled and upgraded in a minimalist modern style by David Davis in 2009.
- Weekend Champagne Brunch costs $35 (three course option) or $60 including Transmontanus Caviar.
- The attached boutique sells olive oil, foie gras, caviar, smoked salmon, jams, candy and French chocolates.
- ‘Petrossian Experience’ menu features stuffed potatoes, foie gras terrine, smoked salmon linguini, W. Coast seared sturgeon.
- Available caviars include: Alverta, Transmontanus, Ossetra, Sevruga and Persicus.
Review of Petrossian Caviar Boutique and Restaurant in West Hollywood
A caviar tasting room and restaurant is as much of a luxury in LA as caviar is worldwide. For those who haven’t had the full caviar experience, I highly recommend this little specialty boutique/restaurant--especially for those with rich and discriminating palates.
Traditionalists, or those getting a Caviar 101 education, might want to order the Petit Petrossian--12 grams of Transmontanus caviar with the classic accouterments; the blinis with trout and salmon roe; or the stuffed potatoes with creme fraiche, chives and caviar.
But, in my opinion, what makes Petrossian unique and a memorable dining experience are its untraditional caviar options. The ‘Steak Tartare,’ a sushi-style caviar is a must. ‘Chips and Dip’ is a casual take on caviar, introducing it as an ingredient in a dip served with sweet potato chips.
Other out-of-the-box (or should I say ‘out-of-the-tin’) selections include the smoked salmon linguini with lemon, vodka and of course pressed caviar. And if you like linguini, you’ll probably enjoy caviar pizza made of creme fraiche, chives, capers and onion. The Napoleon tartare is quite beautiful as well; it’s made of hand-sliced steak tartare and layered with caviar (there’s also a non-caviar option if you’ve had your fill of the delicacy).
Don’t forget to leave (lots of) room for other gourmand dishes. The foie gras creme brulee with green apple espuma is rich and elegant but--be warned--pretty much a meal in itself best enjoyed with a nice light red wine. The foie gras salad almost goes over the top with the inclusion of a black truffle vinaigrette.
Most of these dishes are about as decadent and filling as it gets--a welcome surprise in the land of trim and California casual. The skate wing Grenobloise with crushed potato, brown butter, caper and sherry vinegar, however is wonderfully delicate and relatively light.
If you have the luxury of filling up at this restaurant you may leave feeling like a member of Louis XIV’s entourage, fearing that the gout will soon set in. Take a nice long walk around the cute Robertson Blvd. neighborhood post-meal and you’ll soon be ready for another rich and well-deserved caviar dining experience.
321 N. Robertson Blvd.
West Hollywood, CA 90048
Mon.-Fri., 11 a.m.-10 p.m., Sat., 10 a.m.-10 p.m., Sun. 10 a.m.-4 p.m.
Happy hour: Mon.-Sat., 4-7 p.m.
Champagne or caviar brunch: Sat.-Sun.