Petrossian WeHo: Where We Go For Comfort

Black Truffle Mac 'n Cheese...With Bacon, Orecchiette & Parmesan

My girlfriend and I had a reservation at Petrossian WeHo on the last day of Dine LA. It was my long overdue date with Petrossian and it ended up falling on a day El Nino came out to play. Light rain, grey skies, black umbrellas and puddles on the ground as we zig-zagged into the Robertson boutique.

We had both already studied the menu and decided on the Black Truffle Mac ‘n Cheese. With bacon. The weather solidified our desire for comfort, and that day we’d start from the belly, up.

Blinis

But I am ahead of myself. We had indulgent blinis, first. No bellinis, that is – though I did have a glass of hibiscus champagne, complete with edible flower at the bottom. But back to the blinis, which were topped alternately with salmon roe, Transmontanus and trout caviar – each pancake perfectly fluffy and each egg providing bursts of flavor atop dallops of creme fraiche. We were ready for more.

Our second appetizers were the borsht and wild mushroom cappuccino ($10 ea) – the former of which was lauded in yesterday’s Tasting Table and rightfully. I almost envied my girlfriend as she spooned mouthful after mouthful out of her electric martini glass…with each bite pleasantly cold despite the weather – so as to not mess with the integrity of the live dish. Who knew beets could be so indulgent and subtly tangy? It was perfect, and topped with more Transmontanus.

Borsht

I would have held more envy if I weren’t so pre-occupied with my foamy wild mushroom cappuccino.

Indeed, it was not soup, but a cappuccino.

It was served hot, steamy and frothy and I just couldn’t put the spoon down. The rich creamy-ness comforted my tongue as I bit on each crouton with each spoonful seasoned with micro green onions and paprika. “Cappuccino sounds more luxurious,” Chef said. I agreed. Foam is an attribute.

And then came our main lunch entrees. Chef Ben Bailly, whom I’ve had the pleasure of running into a few times around town, visited with us from the kitchen and at my inquiry, insisted the bacon in the mac ‘n cheese was listed on the menu. Apparently, I had an appreciatingly selective memory this time around, because it was such a pleasant surprise when I tasted it along with the incredibly rich cheese and black truffles.

I wanted to eat it all. I could only eat enough to barely make a dent since our appetizers were solid and the dish was so rich – in the very best way. I have to say, though, that I had never been so excited for leftovers in a very, very long time. Even the leftovers were the best mac ‘n cheese I had ever had.

Dine LA may be over, but the dishes are still there. Whether for the borsht, blinis, black truffle mac ‘n cheese ($18) or to try the foie gras creme brulee with fig marmelade ($14) - I’ll be back at Petrossian. Next up is dinner – not excepting many more lunches in between.

Petrossian WeHo
321 N Robertson Blvd
Los Angeles, CA 90048
310.271.0576

@petrossianweho