Petrossian for a late lunch/early dinner is lovely. As there are very few diners at that hour, we get to really chat with the Chef and we can leisurely enjoy our meal.
BYO Champagne
Petrossian room
Chef Giselle Wellman – what a wonderful person. I love chatting with Chef Wellman and she is most gracious to even take our order!
Egg Royale – Scrambled Egg, Vodka Whipped Cream, Caviar – an old favorite and as good as ever.
First a dish is presented with Dungeness Crab, Fennel, Cherry Tomato, Serrano Chili, Avocado and Lime
Then hot sweet corn soup is poured on.
The finished dish – what is remarkable about the soup is that it made without cream or butter although it is very intense and rich tasting. It is made by slowly simmering corn cobs in water – this is an idea that I intend to steal.
Squid Ink Fettucini, Wild California Sea Urchin, Curry, Salmon Roe – to be honest I am spoiled by the quality of sea urchin served at Urasawa so this dish suffered when comparing Urasawa’s spectacular sea urchin with Petrossian’s sea urchin; perhaps this is an unfair comparison given that Urasawa is the best sushi experience in Los Angeles with unparalleled fish.
BYO White Wine – one of our favorites
Back of the bottle of the white wine
Striped Bass, Yukon Gold Potato Noodles, Vodka Creme Fraiche, Chives, Caviar – another old favorite executed perfectly.
Prime Beef Burger, 2 Year Aged Cheddar, Cipollini Jam, Bacon, Chilies, Arugula, Lemon Aioli, French Fries – a truly gourmet burger. Notice the container for the ketchup!
What could be better than to spend a late afternoon drinking great wine and dining on ingredient driven cuisine executed with passion and dedication?
Your posts always make me hungry, even when I’ve just eaten.
Thanks, Joel.