Hidden gem: Take a look inside Petrossian at Tiffany at South Coast Plaza

The caviar-centric restaurant Petrossian at Tiffany, which is nestled inside Tiffany & Co. at South Coast Plaza, has been open for just over seven months. The Art Deco dining room walls are painted in a dusty Tiffany blue interspersed with amazonite stone and mirrored panels. Glass display cases situated throughout the room are decorated with black-and-white photographs of Melkoum and Mouchegh Petrossian — the founders of the iconic caviar company — plus large signature blue caviar tins and polished glassware. Gilded, petal-like ceiling fixtures dangle above and arrangements of white orchids stand perfectly upright in golden planters. While wooden-legged chairs and beige leather booths evoke a modern museum-meets-luxury resort atmosphere.

Petrossian Executive Chef Carlos Cabrera oversees the boutique restaurant kitchen. Cabrera splits his time between Petrossian’s bustling West Hollywood location, which he’s run since 2017, and this petite dining concept. A highlight for Orange County diners is that The Petrossian at Tiffany menu is exclusive to the Costa Mesa location. It’s also heavily influenced by Tiffany & Co.

“Originally, we worked very closely with Tiffany,” Cabrera said. “They wanted something exclusive to this store. So everything I came up with is brand new but still keeping with the Petrossian-style and, obviously, it’s caviar focused.”

For caviar aficionados, there are two Tiffany Caviar Tasting options. The Tsar Imperial Flight includes three grams of Baïka, Shassetra, Ossetra, and Kaluga caviar served on mother-of-pearl spoons for $75. The more exclusive special reserve caviar trio with 30 grams of Shassetra, Ossetra and Kaluga is $995.

The extensive caviar section of the menu includes 11 types, from Royal Baïka and special reserve Shassetra to nutty-nuanced Ossetra and a buttery Kaluga Huso hybrid caviar. The delicate briny beads are served traditionally with blinis and creme fraiche.

Cabrera created other French-inspired dishes such as the soft scrambled egg royale with creme fraiche, chives and caviar. A layered beef tartare decorated with cornichons, caviar and whispers of gold leaf is reminiscent of Cabrera’s time in the kitchens at Le Cirque in New York and Las Vegas.

“The potato mille feuille has been such a star for us,” says Margaux Meurgue, general manager of Petrossian at Tiffany. “Mille feuille” meaning thousand leaves echoes the dishes thinly sliced potato layers that are crisped up and topped with purple-hued flowers and beads of caviar.

“It’s a beautiful dish and it really stands out,” says Meurgue. “It’s a wonderful vessel for caviar.”

Though the Petrossian at Tiffany restaurant concept is small and hidden away, it’s already attracted several caviar aficionados — and regulars.

Eventually, Cabrera plans to create a series of elaborate caviar-driven events.

“In the beginning, a big part of this [restaurant concept] was doing events, especially with the Segerstroms and the performing arts center,” he says. But, for now, Cabrera and his kitchen team are focused on the special holiday offerings.

For the holidays, Petrossian at Tiffany will offer a prix fixe menu and specialty holiday cocktails.

“South Coast Plaza is such a beautiful place during the holidays,” says Meurgue. “So we’re really excited.” Caviar tins are already available for pick up, but for the holiday season, Petrossian at Tiffany will offer gift sets of caviar paired with Champagne and Tiffany products.

Visit: Petrossian at Tiffany, Tiffany & Co., South Coast Plaza, 3333 Bristol Street, Suite 1236, Costa Mesa; open Wednesday through Sunday, 11 a.m. to 5 p.m.;714-540-5330, ext. 311;

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