I first dined at Petrossian back in Jan 2010 and it was one of the best experiences of the year. Fast forward a year and a half and my feelings have slightly changed towards the house of caviar.

Petrossian may look the same from the outside, but it is very much different now. The ever-so-popular Chef Ben Bailly left mid-November to helm the kitchen of Fraîche in Culver City. He was replaced by Chef Giselle Wellman, most recently of Bouchon Beverly Hills. With any change in head chef comes a change in the menu and unfortunately, one of my favorite dishes from the first time around got the ax. RIP best mac and cheese EVAR. 😦

Good thing the Caviar Flatbread – Crème Fraîche, Chives, Red Onion, Capers, Chopped Egg was still on the menu! And it was just as delicious.

Since my beloved mac and cheese was gone, I ordered another pasta: Squid Ink Fettucini – Wild Californian Sea Urchin, Curry, Salmon Roe. While the flavors were great and I am a self-proclaimed uni slut, the pasta was undercooked.

The only entree on the menu that caught my eye was the Striped Bass – Yukon Gold Potato Noodles, Vodka Creme Fraiche, Chives, Caviar. Notice the common ingredients? Yes, the flavor profile was very similar to the Caviar Flatbread. It’s funny that I didn’t recognize that when I ordered. Anyway, the striped bass was perfectly cooked, but the potatoes were a bit disappointing. The thickness of the potato “noodles” were not consistent thus some pieces were softer than others.

Like last time, I went with a crème brulée for dessert. And also like last time, no complaints. Just YUM.

Verdict (2.0): 3/5
Petrossian Restaurant & Boutique
321 North Robertson Boulevard
West Hollywood, CA 90048