My girlfriend and I had a reservation at Petrossian WeHo on the last day of Dine LA. It wasÂ my long overdue date with PetrossianÂ 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 andÂ 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.
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 wereÂ 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)Â – the former of which was lauded in yesterday’sÂ Tasting Table and rightfully. I almost envied my girlfriendÂ as she spooned mouthful after mouthful out of herÂ electric martini glass…with each bite pleasantly cold despite the weather – so as to not mess withÂ the integrity of the live dish. Who knew beets could be so indulgent and subtly tangy? It was perfect, and topped with more Transmontanus.
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 frothyÂ and I justÂ couldn’t put the spoon down. The richÂ 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.Â Apparently, I had an appreciatinglyÂ selective memory this time around, because it was such a pleasant surprise when I tasted it along with the incredibly rich cheeseÂ 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 IÂ 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)Â -Â I’ll be back at Petrossian. Next up is dinner – not excepting many more lunches in between.
321 N Robertson Blvd
Los Angeles, CA 90048