Perry St- NYC Restuarant Review #13

Perry St……… “Perfection, well just about”

Taking full advantage of Open Table’s Appetite stimulus plan (Restaurant Week), my dining guest and I ventured west, very far west to find this gem. Perry St. is located on the West Side Highway, hidden away from the hustle and bustle of the West Village streets. At first glance, you might miss the sleek entrance, but just look for the exclusive condos on Hudson Street to guide you. Perry St is one of the many Jean-Georges restaurants around the city. After loving Nougatine this summer (the restaurant that was the catalyst for this blog), Perry St catapulted itself to the top of my long list of go-to places. There were two choices for each course so my dining partner and I decided to order the entire menu, the best move we could have possibly made. As there are a lot of dishes to write about, I’m going to jump right in….

APPETIZERS

Sweet potato soup with melted parmesan

Sent out as a palate cleanser, I was extremely pleased with the purpose of this dish. It was extremely cold out, so this warm, comfy soup was a perfect intro to the meal that was to come. At first, my taste buds were conflicted, but as I kept sipping (and slurping) I wanted more than what was in the little dish. Scents of the fresh and stinky (in a good way) Paremesean Reggiano cheese filled my airwaves. The strong but not overpowering taste of the cheese paired beautifully with sweet and subtle tastes of the sweet potato and cracked pepper. By mere appearance one would not think to order this dish but it's certainly a must have, which is perhaps why the chef prepared it as an amouse bouche.

Roasted Beets and Fresh Ricotta, wasabi and Shiso

Whenever I hear the word Beets, I immediately think of Dwight Scrute and then chuckle to myself; it’s quite amusing. Not until The Office – Season 2 did I actually try beets for the first time. With that being said I have become a huge fan of beet salads and was extremely happy when I saw this dish offered. The texture of the beets had the softness of a pear, exploding with sweet sensual flavors. The cheese was condensed to a foamy texture; mixed with a creamy wasabi, enhancing the flavors even more so and adding just enough kick. The beets were perfectly placed on the plate in a circle with a hole in the middle; a hole that was filled with walnut bits and cranberries. The entire circle was topped with the aforementioned cheese. Every bite blended together perfectly never overwhelming the palate.

Artic Char Sashimi, lemon, olive oil and crispy skin

I must admit, this was my first time eating artic char, and it certainly won't be my last. Presented beautifully as five to six small slices of sashimi, each piece came sprinkled with small crispy rings of skin to add some crunch to each bite. Although subtle, the crispy skin added just the right amount of crunchiness to each soft bite of sashimi. The texture couldn’t have been more perfect. The sashimi was not fishy or tough. The citrus flavors were light, but consistent throughout every bite. This dish had tremendous balance.

Slowly cooked Cod, Aromatic Black Beans with Sake and Ginger

This dish contained some very interesting flavors and spices that aroused some of my more creative taste buds. For instance, the mixture of black beans, along with avocado went beautifully with the full flavors of the cod by adding a fruity and saucy base to the spice blend. The ginger and anise flavors that lightly crusted the soft flaky fish were a good balance to the fish’s airiness. The spices gave the fish an interesting kick that kept me wanting more. Even if you aren’t a fan of the flavors, you can appreciate the thoughtful blends of spices and textures the chef put into this dish.

Grilled Hanger Steak, smoked paprika, butternut squash, caramelized Brussels sprouts

When it arrived at the table I didn’t want to ruin the perfection before me (considered taking a picture but felt it was a bit inappropriate). I continued staring a bit longer until I was finally ready to dig in. Flavors were bursting from all directions on this one. The steak was cooked to my liking, medium rare, and covered in a dry smoky paprika and anise flavor. The dish was topped with a lightly fried onion ring that did not leave you with feelings of greasiness. The steak was skillfully and beautifully presented with a smoky butternut squash. The brussel sprouts were soft, nicely browned on the outside and endless in flavor. I had a hard time parting with this dish and giving half to my significant other, but since part of our dining plan was to split everything, I was true to my word.

Overall, Perry St was an incredible dining experience. I was probably most impressed with the presentation of each course, which really portrayed the true skill that was coming from the kitchen. Each dish could be on the cover for any culinary book. The ambiance, the service, and the food were the closest thing to perfection that I have found on my food journey through New York City.

	Restaurant Review Rating Scale
			Total Points Available
Food	9.5		10
Service	9.5		10
Ambiance	10		10
Bang for the Buck	9		10
Overall	9.5		10
	47.5		50

176 Perry St.,

New York, NY 10014 nr. West St.

212-352-1900

http://nymag.com/listings/restaurant/perry-street/menus/dinner.html