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Petrossian

  1. Best of New York
    The Absolute Best Chocolate-Chip Cookie in New York The classic American treat is having an international moment.
    By Robin Raisfeld and Rob Patronite
  2. Eat This Now
    Mimi Sheraton Shares Her Favorite Dishes in New York An ultra-abridged version of her new gastro guide,1,000 Foods to Eat Before You Die.
    By Robin Raisfeld and Rob Patronite
  3. 客人的恒星
    Alain Giraud Teaming Up With Petrossian at Strand House on Monday A caviar and Champagne tasting will precede dinner at the Manhattan Beach restaurant.
    By Hadley Tomicki
  4. Caviar Caveats
    Sacamento Named Nation’s Biggest Producer of Caviar Chefs like Hubert Keller and Ashley James show their approval for farm-raised sturgeon and their eggs.
    By Hadley Tomicki
  5. Airport Dining
    Westfield to Blow Up LAX With Hot Restaurants by 2014 LAX International Airport to Become Best Airport Dining Option in America By 2014
    By Tony Chen
  6. The Other Critics
    Jonathan Gold Applauds New Chef at Lazy Ox; Patrick Kuh Catches Up With Water Despite a few dishes that may not be worth the price, Kuh appreciates the balance of creativity and tradition in the $1.5 million remake.
    By Hadley Tomicki
  7. Menus
    Check Out Ben Bailly’s First Menu For Cliff’s Edge The former Petrossian executive chef plans a shifting menu of Mediterranean roots and sterling product.
    By Hadley Tomicki
  8. Neighbors
    你想住在吗Restaurant? Choose Wisely You may either expect caviar or an onslaught of homeless rodents. Or both!
    By Hugh Merwin
  9. Menus
    French Resistance: Petrossian Plans Three Courses of Foie Gras for Restaurant From foie ravioli to foie ice cream, the Parisian caviar giant is singing a swan song to the soon-to-be-banned ingredient.
    By Hadley Tomicki
  10. Mediavore
    Beyonce Eats Fries for Two; Wine Floods the Ballpark The pregnant singer has a craving for spuds during fashion week.
  11. Neighborhood Watch
    Ben Bailly Bails Fraiche; Red Medicine Throws Out Lunch Service The former Petrossian chef goes into catering, though we can’t imagine he won’t return to restaurants.
    By Hadley Tomicki
  12. FYI
    So All the Good Caviar Comes From California Now? Owing to overfishing in Russia, the industry has become almost entirely domestic, and 100 percent sustainable.
    By Jay Barmann
  13. The Other Critics
    Gold Decodes Lukshon; Virbila Labels Petrossian a Find L.A. Weeklywelcomes Sang Yoon’s restaurant to the neighborhood, while The L.A.Timeschecks in on Petrossian’s new chef.
    By Hadley Tomicki
  14. Slideshow
    What Giselle Wellman’s Bringing To Petrossian The new chef has pared the menu down to some classics and a few of her own signatures, making the restaurant more approachable.
    By Hadley Tomicki