Caviar Basics at Petrossian West HollywoodTypically when I hear the word "caviar," wishes and champagne dreams seem to tack themselves on. I always approached it as one of those rarified items I would never be in the context of enjoying, what with the mother of pearl spoons, the ritual for eating them, and the (what I imagined would be) astronomical cost. Petrossian completely shifted my thinking. With their eclectic menu and 90 (!) years of history, I was able to enjoy caviar without feeling like a) it was a huge extravagance and b) like I would look like an idiot not knowing what I was doing. Chris Klapp, the General Manager, was extremely helpful in explaining how to eat it (hint: you pop them on the roof of your mouth) and pointing out some of his favorites on the menu. If you're intimidated by the notion of caviar and how to enjoy it, check out Petrossian's Monday Night tastings, where Chris will walk you through the how to's of caviar. And yes, if you want to go all out, they carry caviar that goes as high as you're willing to go, but for me, an $18 sampler is more my speed (and delicious too). So check out today's episode of Kitchy TV, where I chat with Chris at Petrossian West Hollywood, about the basics of caviar and roe, how to enjoy them, and how they're more accessible than ever.
My favorite, the rainbow trout roe on blinis.
Their signature transmontanus caviar, sustainably farmed in Northern California.
Their succulent Salmon Roe, for those who prefer a more robust flavor.