I went to dinner at Perrine, a restaurant at The Pierre hotel, in New York. Considered a classic in Manhattan, Perrine offers culinary french-american and reflects the elegance of the Taj group hotel. A restaurant haute cuisine with impeccable service. The atmosphere is elegant and the menu features French and American dishes with a modern interpretation, made with fresh ingredients.
My first time in NYC
Perrine
The Pierre hotel restaurant
Open for breakfast, lunch and dinner, Perrine is the ideal place for those who want to dine calmly and in style. The atmosphere is refined and the cuisine is sophisticated, as one might expect from a five star hotel in New York, like The Pierre.
Facade of The Pierre
It is on the same floor as the lobby and has a direct entrance to the street, in front of Central Park, a prime address in NYC, on the corner of 61st Street and 5th Avenue.
Beautiful flower arrangement in the lobby
Renovated last year, it is divided into two environments, both discreet and elegant, with sober colors, beautiful artwork and large windows that allow natural light in during the day. At night, the atmosphere is very quiet, comfortable and cozy. In the middle of the room, a charming bar, where you can enjoy classic cocktails.
Perrine’s environment
Restaurant interior
Perrine is a supporter of culture farm to table, very common in the USA, in literal translation, from “farm to table” and most of the products come from the three areas Pennsylvania, Vermont and Massachusetts. We ordered oysters and a delicious tuna sashimi as a starter. For main, I tried both the fish, with a mild sauce, with tomatoes and peas, and the meat, with super crispy potatoes. All the dishes were delicious, including the dessert, which was just the right amount of sweet.
Oysters, Tuna and Fish
The meat, dessert and a little more of the atmosphere
Detail for Bordeaux from the Haut-Medoc region served in the delicate test tube, known as single serve. I loved!
Bordeaux
Oh boss
Perrine, a restaurant at The Pierre hotel, is run by Ashfer Biju, an Indian chef who comes from a family of restaurateurs. A graduate of the Culinary Institute of America, in Napa Valley, California, the most prestigious gastronomy school in the USA, he has worked with renowned chefs such as Jean Georges and worked in luxury hotels in the Maldives and South Asia. He is also responsible for Rotunda, the lounge at The Pierre, restored in 2016 and which features beautiful hand-painted murals.
Le District, New York gourmet market
Chef Ashfer Biju
A Rotunda
Ashfer Biju commands 50 cooks and 7 sub-chiefs, which in high season serve up to 5 thousand people per day! Part of the team has been together for 12 years and works in perfect sync! At his side is chef Michael Mignano, responsible for patisserie the restaurant and the entire hotel. Michael has been to several famous restaurants in the city, such as Bouley, Charlie Palmer’s Steakhouse, Balthazar, and Aureole. When he arrived at The Pierre 20 years ago, he was the youngest chef in Patisserieat 23 years old.
Perrine’s team
Reviews of 5 restaurants in Soho
NYC Restaurant Week
NYC Restaurant Week is taking place until August 18th – which is celebrating its 25th anniversary – and Perrine, a restaurant at The Pierre hotel, offers a three-course menu for lunch, at US$29, and for dinner, at US$42. A great option for anyone in the city.
Discover the Plaza NY gourmet market
Happy hour com Rosé no Perrine
In the warmer months of the year, The Pierre hotel restaurant. It opens its balcony and it is possible to sit outside. A delight, huh!
Perrine’s Balcony
On Thursdays, Perrine offers a glass of rosé and an aperitif for US$22, from 5pm to 8pm, until the Labor Day holiday, in the first week of September. A great request! Anyone who can take advantage is invited to make a toast in honor of You Must Go! ?
