Hopefully, the caviar-topped, slow-cooked egg remains the same
Photo: Hadley Tomicki
Who will fill the giant shoes left behind by chef Ben Bailly at Petrossian? The restaurant’s reps inform us that Giselle Wellman, a vet of Batali’s Del Posto who was last found working at Bouchon Beverly Hills, is taking over as exec chef. Wellman apparently counts pasta and seafood as her fortes, so expect these to figure prominently when she releases a new menu next week. Oh, and caviar, expect lots of caviar.
