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Food

Happy hour: Caviar and vodka combos and uni lobster rolls at Petrossian

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Caviar for two comes with 30 grams of Transmontanus caviar.  (Betty Hallock / Los Angeles Times)
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DIY: blini topped with creme fraiche and caviar.  (Betty Hallock / Los Angeles Times)
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The caviar martini, with vodka, a caviar-stuffed olive, cocktail onion and pressed-caviar cube, is $12 during happy hour.  (Betty Hallock / Los Angeles Times)
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Fries served with ketchup in a caviar tin at Petrossian.  (Betty Hallock / Los Angeles Times)
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The caviar burger slider with caviar aioli, Petrossian’s Papierusse (a sheet of sous-vide caviar) and egg, served with fries, is $15.  (Betty Hallock / Los Angeles Times)
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Caviar with blini, creme fraiche, toast points and flutes of vodka.  (Betty Hallock / Los Angeles Times)
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Caviar served with blini.  (Betty Hallock / Los Angeles Times)
By Betty HallockDeputy Food Editor 
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Name of restaurant: Petrossian

The happy hour: The West Hollywood caviar emporium and cafe hosts a food-focused happy hour Monday through Friday from 4 to 7 p.m., including specials for caviar served traditionally with blinis and vodka or Prosecco, as well as small bites such as pomme frites with caviar aioli, a mini lobster roll with sea urchin and caviar, caviar burger slider and potato tart with creme fraiche and 20 grams of Transmontanus caviar. The featured drink special is the caviar martini with Akvinta Organic Vodka, dry vermouth, caviar-stuffed olive, cocktail onion and a pressed-caviar cube. Prices are $8 (for frites) to $24 for snacks and $6 to $8 for cocktails and wine specials.

Best bang for your buck: Caviar for two, with 30 grams of Transmontanus caviar, creme fraiche, blini, toast points and two glasses of La Marca Prosecco or Akvinta Organic Vodka. It’s $49 (so $24.50 each), a bargain for that amount of caviar and accouterments.

What are you drinking? Ice-cold flutes of Akvinta vodka.

Who’s at the next table? A couple engaged in a tete-a-tete over caviar and blini.

Uh-oh: You might be enticed by the lobster rolls and sliders, but stick to the simpler menu items (caviar for two, potato tart with caviar and caviar deviled eggs) to better enjoy the caviar.

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Service: There’s no bar per se; you’ll be seated at a table. It’s fancy.

Info: Petrossian, 321 N. Robertson Blvd., West Hollywood, (310) 271-6300, www.petrossian.com.

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Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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