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There are a couple of ways to become fluent in caviar, though hooking up with a Russian tsar isn't as easy as it used to be. For the rest of us, there's Caviar 101, a new, monthly tasting on the first Thursday and Friday of each month at tony Petrossian Boutique & Restaurant.
Luxury takes a casual turn as guests mingle around the communal table to try eight types of caviar and roe, while L.A.'s "King of Caviar," Petrossian general manager Christopher Klapp, walks guests through the contrasting flavors (nutty, buttery, briny, sweet).

The $35 class includes a glass of sparkling Mumm Brut Prestige or a flute of cold Russian Standard vodka, as well as appetizers from executive chef Giselle Wellman. (Wellman's caviar flatbread with crème fraîche, eggs, capers, red onions and chives is not to be missed.)
Take a friend or go solo and meet fellow culinary adventurers. Then plan to stay for dinner to discuss the finer points of California Royal Transmontanus caviar over the restaurant's pièce de résistance: a prime-beef cheeseburger.
Still hungry? Come September, Petrossian will offer Caviar 201 classes ($75) with exclusive tastings of their most prized caviars. Tsars not included.

Petrossian Boutique and Restaurant, 321 N. Robertson Blvd., West Hollywood; 310-271-6300 or

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