New Casual Boutique & Patio Menu at Petrossian is Easy, Breezy & Delicious

Burrata | Apricots, basil, prosciutto $10

Petrossian, at least in West Hollywood and beyond, has essentially become synonymous with caviar as its flagship Los Angeles restaurant serves wide-ranging clientele in its white-soaked dining room, one caviar-enhanced meal to the next. As Chef Giselle Wellman continues to tinker with the always-excellent, savory-focused menu, she has decided to do something a little different in regards to the more casual, often-ignored boutique and patio area of the restaurant. In the daytime, the beautiful boutique is flooded with daylight, with artful floral arrangements decorating high tops and a cushy, long booth lining the inside front wall.

Fig & Brie Sandwich

Caviar is often intimidating to those not yet inducted, but in Petrossian’s quest to make all things caviar-palatable, perhaps the omnipresence of its signature ingredient on the menu has ironically become a barrier, of sorts. There lacked a menu that was evidence that the brand – in its dining room incarnation, at least – was content to not beat the ingredient to death by proving its compatibility with everyday dishes.

If there could exist a niche to fill in between lunch, happy hour and dinner at Petrossian, the newly-launched boutique and patio menu of small plates does exactly that. Because small plates are just the thing for us non-committal diners these days. Of course, this doesn’t detract from the elegance of the dinner menu nor the lightness of the lunch menu – nor the introductory nature of the happy hour menu, that is. There’s a perfect mid-day vibe to this menu, what with vegetables and fruit matching the vibrance and breeziness of the boutique and patio without sacrificing any of the taste.

Pomme Frites with Caviar Aioli

It’s hard to complain about the asparagus, which turned up perfectly cooked and seasoned. I’d be hard-pressed to find anyone who has said “I hate burrata,” but the apricots, basil and prosciutto make for lovely complements. The nice touch that Giselle brought to the already-delicious olive plate is that she warms the conconction up. You can bite through the tangy-sweet orange peels, while wondering why everyone doesn’t heat up their olive appetizers.

The morels that accompany the farm egg are the menu’s savory sweet spot while the sweet peas are just the perfect sweet touch – and truth be told, I really just can’t get enough of runny eggs. Win-win. The caviar aioli to the pomme frites are basically as “bar food” as you get in the place – but what an excellent version, at that.

And of course, it’s impossible to ignore the Mussels, Fig & Brie sandwiches and Prime Flat Iron Steak Crostinis. The Fig & Brie, with its delicious walnut bread, is like the Thanksgiving you missed last November (because we’d all pick this over Turkey Club leftovers). The garlic aioli atop the uber tender Prime Flat Iron Steak cuts is just the perfect touch. The Mussels are also solid, with the broth being one of those things you just wish was a soup.

You can order from this menu on Mondays through Saturdays from 5 – 11 PM while seated in the boutique or patio – but not the dining room. And if you happen to be there before 7 o’clock on a weekday, you may as well scope their happy hour drink menu as well, including the Caviar Martini.

After all, you’ll want to complement your small plates with a little – or a lot – of caviar.

All food and cocktails were hosted.

Truffle Oil, Parmesan, Pine Nuts, Lemon

Apricots, Basil, Prosciutto

House Pickled Vegetables
Cucumber, Cauliflower, Carrots, Pear Onion, Fresno Chili

Citrus and Herb Marinated Olives, Grilled Baguette

Farm Egg
Morels, Fava Beans, Peas, Baguette

Soy Sesame Vinaigrette, Chives, Caviar

Pomme Frites
Caviar Aioli

Prince Edward Island Mussels
Saffron, White Wine, Fresno Chili, Parsley, Grilled Bread

Blini Sampler
Trout Roe, Salmon Roe, Caviar

Fig and Brie
Walnut Bread, Arugula, Honey

Prime Flat Iron Crostinis
Watercress, Caramelized Onion, Garlic Aioli

Boutique/Patio Menu:
Mon – Sat

5 PM – 11 PM

Happy hour: Mon – Fri, 4 – 7 PM

Menu available in the boutique & on the patio

Petrossian West Hollywood
321 N. Robertson Blvd
West Hollywood, CA 90048

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.


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.


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