Venga! Debuts Lunch & Sweets on Canon

Quiche

Correction (10/10/11): Venga! is now closed and will re-open at a future date as a Mediterranean Restaurant with an Israeli focus.

There is a new cafe, patisserie and gelateria all rolled up into one on Canon Drive in Beverly Hills. No, it’s not Bouchon, but from one lunch experience, I ended up very surprisingly pleased with the results.

Canelé

You will appreciate the small, concentrated menu once you step inside the nondescript shop. Although it’s hard to tell exactly what they do since the dessert cases face sideways, it seemed like the neighborhood had at least mildly become acquainted with Venga! just two weeks into their opening on a sunny Saturday afternoon.

Owner Shahriar Besharat and Pastry Chef Kriss Harvey (who has studied under the tutelage of Pastry Chefs all over the world as well as with Master in Gelato Giuseppe Scaringnella and in the Carpigiani Gelato University in Bologna; Joel Robuchon Las Vegas is on his resume) have cultivated a brightly-lit cafe with a minimalist look and menu – but the strength rests in these few items.

Macarons

For instance, the slow cooked chicken sandwich is prepared in a vacuum and packs punch with slices of jalapeno and carrot. It’s tender thanks to its preparation, but it’s also got great flavor. The Croque Monsieur (or Madame, should you choose to add a sunny-side up egg for $1, as we did) is delicious. Too often have I had a Madame with bread that was too thick and overwhelming. At Venga! the layers were harmonious in thickness as well as taste – not too rich, and just enough. The quiche with spinach, shiitake mushrooms was also tasty. The crust was golden and delicious. I almost wanted another slice. The tomato salad with whipped cheese and basil is also a beautiful rendition (perfect for before the end of summer) – especially with the heirloom varieties that are used.

Pastries at Venga!

But you mustn’t leave before you have dessert. This would be a grave omission. There are plenty of gelato varieties to choose from, but my favorite was the Almond with Caramelized Almond flavor. The Passion Fruit Sorbet was also super potent and a perfect flavor for a hot day.

The macarons are also delicious, and a tad denser than others that I’ve had. I can’t argue with more flavor in my macarons, however, and there are plenty of flavors to go around. I love the dustings on the outside of some of them, which add quite delicious details. Salted Caramel and Coconut are now my go-to.

A must-try is the Canelé, which is done quite expertly with the outside coated with a crispy beeswax. The inside was a soft, tender, almost-custard texture – just how a perfect Canelé should be. As you peruse the brightly-lit pastry cases, you’ll definitely have a hard time resisting all of the beautifully presented pastries in all their colorful glory. I’m due for a return visit to try some more.

Alas, I’ve learned that they have free wifi! This could be a dangerously indulgent destination (yet productive?) for me in the near future. Blog or eat? Lunch, dinner or dessert? Now, I won’t have to choose.

All food and drink were hosted.

 

Sun – Mon

10 AM – 6 PM

Tue – Sat

10 AM – 10 PM

Menu
Beverages & Desserts Menu

Free wifi

Venga!
452 N. Canon Drive
Beverly Hills, CA 90210
310.205.9400

@vengabh

New Chef and New Menu Bring New Favorites at Petrossian

Truffle Fontina Agnolotti | Asparagus, Mushrooms, Parmesan Foam, Prosciutto

The other night, I again had the privilege of visiting Petrossian on Robertson – the caviar boutique that doubles as a dining hotspot with a clean and casual ambiance. I know the space well from my numerous visits to Chef Benjamin Bailly and have even had the honor of judging a cold soup Dine LA Quickfire Challenge (recap) held in the boutique area.

But things have changed since the end of Chef Bailly’s year-long tenure as Executive Chef. He has moved on to Fraiche in Culver City and now, Giselle Wellman has taken over the kitchen. She has some big names on her resume, including New York’s Del Posto and most recently Beverly Hills’ Bouchon. Armed with just a basic pasta recipe by Tony DiSalvo, she taught herself how to make 20 kinds of pasta at his Jack’s La Jolla for the purposes of its reopening as an Italian restaurant – quite a feat that would be perfected by working in Mario Batali’s kitchen thereafter.

Smoked Sturgeon Risotto | Chive, Apple, Pressed caviar

And the agnolotti that I had at Petrossian happened to be my favorite dish of the evening. The house-made pasta was tender and the filling was perfectly cooked – with fontina being one of my favorite cheeses, of course. The pasta was topped with perfect prosciutto, accompanied by fresh asparagus and extremely flavorful mushrooms while finished off with a further savory, non-frivolous parm foam. Everything in this dish worked together extremely well in no small part by top-notch ingredients and good execution. Not bad for a chef in her new kitchen. (She still has Ben’s pistachio creme for the Pistachio Creme Brulee.)

My second favorite dish of the evening was the Smoked Sturgeon Risotto with pressed caviar cooked into the dish in order to fully integrate the eggs’ flavors. The topping of sliced apple slices was an elegant, sweet reprieve from the rich risotto. Everything on the plate made for a really delicious combination while the risotto itself was amazingly complex in its richness. If I weren’t so full, I might have licked the plate.

Of course, we had to have dessert and with a vendor like Petrossian and their delicious chocolates, it’d be premature to leave their dining room without having done so. Giselle was especially excited about her on-theme espresso pearls, which, of course, look like caviar. She showed us a video of her making them by dropping the espresso mixture into clear liquid with an eye-dropper. The result? A glorious topping to spread over panna cotta.

Vanilla Panna Cotta | Espresso Beads, Cardamom Shortbreads

The beads weren’t especially potent but they were indeed novel and well, espresso goes extremely well with vanilla. The cardamom shortbreads had good spice and were a nice, crunchy side note. This is definitely my go-to dessert at Petrossian.

Overall, I was impressed with Giselle’s new but solid menu – especially given that she just moved in a few weeks ago. It seems like she’s fitting in well into the space at Petrossian and will continue to evolve in that space, given her unbridled passion for cooking. I can’t wait to revisit to try more dishes, which she’ll have time to perfect. The blogger-friendly boutique-restaurant hybrid has great things to look forward to.

Also, Petrossian is participating in Dine LA (going through Friday this week and Sunday – Friday, January 30 – February 4 next week). Fortunately, the risotto, agnolotti and espresso panna cotta I’ve mentioned are all on that menu so this is the opportune time to try them out.

All food and wine were hosted.

Mon – Fri: 11 AM – 10 PM
Sat: 10 AM – 10 PM
Sun: 10 AM – 4 PM
Happy Hour: Mon – Sat, 4 to 7 PM

Petrossian Restaurant & Boutique
321 N. Robertson Blvd.
West Hollywood, CA 90048-2415
310.271.6300