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NYC Restaurant Week Preview at Perrine

Dining room interior
Interior
Oscar Naimo's Macarthur - Bacardi Facundo Eximo Neo Rum, Cointreau, fresh lime, egg white
Oscar Naimo’s Macarthur – Bacardi Facundo Eximo Neo Rum, Cointreau, fresh lime, egg white
Baby beet and kale salad, cranberries, walnuts, beet leaf pistou, orange dressing
Baby beet and kale salad

It’s been a while since eaten from a NYC Restaurant Week menu as I tend to see the menus for this ‘week’ are mundane. When I was invited to a preview of Perrine at The Pierre Hotel for their Restaurant Week dinner menu, I opted to attend since the food from Chef Ashfer Biju and his team tends to be classic French but it’s delicious.

The Perrine is a sophisticated room: sleek and shiny as an Aston-Martin showroom, with fine black-and-white colors and artwork, silvery accents, a dramatically striped carpet and soft white linens, all of it soft lighting.

We started off really good cocktails and they are primarily based on classic Prohibition style recipes. We had the Oscar Naimo’s Macarthur and the Old Cuban that were delicious, balanced and potent (in a good way).


The beet and baby kale salad and winter citrus salads were colorful and harmonious with the textures, flavors with a touch of sweet acidity. The seared veal carpaccio with smoked ‘tonatto’ sauce was a nice take on the classic cold Italian dish.

Winter citrus salad - endive, pomegranate, feta cheese, maple vinaigrette
Citrus salad
Seared carpaccio of veal, smoked 'tonnato' sauce, green apple frisee sald, fried capers
Seared veal carpaccio,smoked ‘tonnato’ sauce, green apple, frisée salad, fried capers

For the main courses, we truly liked the grilled lamb chops, creamy polenta, root vegetables with rosemary sauce. The succulent lamb was perfectly cooked to a rosy pink, medium-rare and it had just enough rosemary without overwhelming the lamb. If you do choose to have a wine paired with the lamb, I certainly suggest to go with their Colomé Malbec that isn’t too tannic and fruit forward. The beef short ribs, parnsip puree with roasted Romanesco was fork tender and the sauce was incredible.

Of the two desserts available – apple tarte tatin and Meyer lemon flan – we adored the flan the most. It’s creamy, just enough of sweetness and great lemon flavor. The tangerine sorbet enhances the flan’s flavor and the caramel popcorn added some sweet slightly crunchy texture. 

Grilled lamb chops, polenta, root vegetables, rosemary sauce with a glass of Colomé Malbec
Lamb chops
Meyer lemon flan, tangerine sorbet, suzette sauce

If you do want to try out one of the participating Restaurant Week dinners, I do recommend Perrine. The atmosphere is civilized and the waiters are friendly yet professional. Most importantly, the food is very tasty and looks pretty too.

To see more photos of this visit, please click here or view the gallery below:

Information:

Perrine at The Pierre

2 E 61st Street New York, NY 10065

Phone: (212) 940-8195

Official Website




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