Sunday, December 4, 2011

DineLA: Petrossian

This post is late but it was too delicious a meal not to post about.
DineLA Restaurant Week is a 2 week dining event that runs twice a year. I usually try to schedule a couple dinner reservations but since I had just returned from a food-indulgent Southeast Asian trip, I decided to trim it down to one dinner.

After surveying the participating restaurants' menu, we decided on Petrossian. Two words completely sold me. Foie Carbonara. Petrossian, the gourmet shop specializing in caviar, spells decadence.

Caviar Salad ~ butter lettuce, shaved egg, shallot chives, parsley, lemon, dill, creme fraiche
I don't usually care for salads in a restaurant, but this dish was a great blend of simplicity and elegance. The butter lettuce was fresh and light, and the caviar added a right amount of saltiness.

Egg Royale ~ Scrambled egg, whipped cream, caviar
The egg mixture was smooth and nicely seasoned. It was such a fun and delicate dish to eat.

Butternut squash soup ~ brown butter, sage, creme fraiche
I was completely pleased with my soup selection. The soup was poured table side into a bowl that contained a interesting mix of spice and crispy walnut. It really worked, and the crunchy texture was nice. The soup was rich and bursting in flavor.

Foie Gras carbonara ~ home made fettucine, bacon, parmesan
The foie carbonara was everything I had hoped for. I was very impressed with the amount of foie in the dish. The al dente strands of fettucine were mixed up with a foie based sauce, and furthermore, the pasta was topped with a slab of foie. There were bits of bacon incorporated into the dish which added a saltiness and smokiness. The dish was extremely rich and decadent, but worth every single bite. I just didn't want it to end.

Scottish Salmon ~ mushroom, leeks, farro, serrano ham, honey mustard
My friend ordered the salmon cooked on the rare side in a mild flavored mustard sauce. The skin on the fish was crispy but the center was still pink and tender. I really enjoyed the accompaniments which included a nicely textured farro, and crispy serrano ham and leeks.

Caviar gelee ~ vodka, white chocolate mousse
The creamy mousse had a very strong alcoholic flavor. There was a crunchy walnut crumble at bottom of the glass which was mixed with caviar. The salty tones in the dessert really worked.

Vanilla panna cotta ~ espresso pearls, cardamon shortbread cookies
The panna cotta was much thicker than what I was used to but it tasted great.

Almond creme brulee~ russian tea cookie
Pretty standard dessert but still good.

I really enjoyed my meal at Petrossian. The foie carbonara was such a treat - when do you ever get such a serving of foie. I was expecting have only enjoyed the foie carbonara, but I thought all the appetizers were strong. Standout meal.

321 N. Robertson Blvd.,
West Hollywood, CA 90048
(310) 271-6300

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