Petrossian debuts at LAX, Fig & Olive’s giant O.C. flagship, Bo Nuage opens

We know what you were thinking while waiting for your latest flight from LAX’s Tom Bradley International Terminal: “Where is the caviar?!” Well, it’s here. As of Wednesday, Petrossian is open at Tom Bradley with a menu that includes caviar, bubbly and a selection of more than 20 vodkas. The Petrossian at LAX is the second Los Angeles location for the 93-year-old family-owned caviar house, and the fourth in the United States.

Dishes include the Petit Petrossian with 12 grams of transmontanus caviar served with classic accoutrements and blini; the Cutting Board, with cured meats, cheeses, mustard, quince jam, house-made pickled vegetables and honeycomb; a smoked fish platter of sturgeon, halibut, salmon carpaccio, sardines rillettes, whitefish salad and trout dip served with creme fraiche, lemon, caperberries and toast points; caviar flatbread topped with creme fraiche, chives, red onion, capers and chopped egg; and the roe sampler of pike, trout and salmon roe served with toast, blinis and creme fraiche.

Also available are “caviar in the air” picnic packs, including a choice of caviar (such as Tsar Imperial Ossetra), blinis and creme fraiche in an insulated carry-on Petrossian pouch. Los Angeles International Airport, Tom Bradley International Terminal, www.petrossian.com.

Fig & Olive is opening its second West Coast location on Dec. 20. Its 12,000-square-foot, 330-seat Orange County flagship, with a terrace garden lounge and crostini station, will open at Fashion Island in Newport Beach and will start taking reservations for dinner this Friday. Other Fig & Olive locations include West Hollywood, New York and a planned Chicago restaurant for summer 2014. Inspired by the coast of southern France, the menu features dishes from Executive Chef Pascal Lorange: for example, braised octopus with pimenton lemon dressing and Cobrancosa olive oil, fig Gorgonzola tartlet, shrimp and salmon Riviera salad, and grilled branzino. Open daily for dinner 5 to 11 p.m. (lunch and brunch service will begin in January). 401 Newport Center Drive, Suite 151, Fashion Island, Newport Beach, www.figandolive.com; for reservations, call (212) 924-1200.

Bo Nuage, the “cloud cake” bakery whose name in French translates to “beautiful cloud,” is opening on Melrose Avenue in Hollywood on Dec. 13. Owned by couple Pascal and Audrey Achcar, the bakery features meringue cake sandwiches filled with whipped cream and covered with more whipped cream and chocolate shavings. Pascal Achcar makes the cakes in flavors such as dark chocolate, vanilla, salted caramel, coffee, lemon, passion fruit, pistachio, strawberry, coconut, almond, red velvet, chocolate peanut butter, Nutella, mango and chocolate mint. There will be gluten-free and non-dairy options. 8010 Melrose Ave., Los Angeles, www.bonuage.com.

Also, Mud Hen Tavern, Susan Feniger’s neighborhood bar and restaurant in what was formerly Street, opens on Saturday at 4 p.m. The refurbished space features booths and communal tables and an expanded bar with a draft beer system. Feniger and executive chef and partner Kajsa Alger have overhauled the menu, with rustic dishes: fried chicken cobb salad, pumpkin ravioli with wild mushrooms, plus a selection of pizzas such as the Berliner with Gruyere cheese, bacon and braised leeks. 742 N. Highland Ave, Los Angeles, www.mudhentavern.com.

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