Perrine

Perrine Restaurant Review:

About the restaurant & décor: Several restaurants have come and gone in the elegant ground-floor space where Perrine now sits. From its entrance on Fifth Avenue, the long bar to the left has welcomed guests for many years to socialize at Café Pierre, encouraging them to stay a bit longer and enjoy a meal before returning to their hotel room or perhaps going out for a night on the town. Perrine, under the auspices of chef Ashfer Biju, has returned the room to a sleek mix of silver, black and white tones allowing the menu to stand out with fresh, beautiful platings and creative inspirations. Sedate and appropriate for The Pierre, it’s a wonderful prelude to the hotel’s evening entertainment series in the Two E Bar & Lounge where Broadway stars and jazz musicians frequently appear.

Likes: Retains the glamour of The Pierre without being precious or fussy.
Dislikes: May be too sedate for some visitors.

Food & Drinks: The restaurant capitalizes on a straightforward selection of classic dishes that changes seasonally including lobster, seafood, meat and pastas, and it places a strong emphasis on using locally and regionally grown ingredients. Soups, salads and shareable flatbreads reflect the season as well. Lunch is as popular as dinner, and you’ll find locals, shoppers and out-of-towners at the white-tableclothed tables. Daily specials are hotel standards, updated, such as chicken pot pie, beef Wellington, coquilles St-Jacques and coq au vin (from the hotel’s 1930’s opening menu). Watch for the spices and dishes that hint at Biju’s background in Kerala, India. Desserts have ranged from the Crème Brûlée Suzette served with madeleines to the aptly named The Candy Bar. Wines revolve around classic regions and there’s a highlight on French and American. Cocktails add to the wide array of beverage choices.