DIY: blini topped with creme fraiche and caviar. (Betty Hallock / Los Angeles Times)
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)
Fries served with ketchup in a caviar tin at Petrossian. (Betty Hallock / Los Angeles Times)
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)
Caviar with blini, creme fraiche, toast points and flutes of vodka. (Betty Hallock / Los Angeles Times)
Caviar served with blini. (Betty Hallock / Los Angeles Times)
