One of those "Top Chef" Restaurants...

Perilla

9 Jones Street (btw. West 4 and Bleecker)

So after the fun, amazing, and drank a wee bit too much salami class, we went to Perilla. As Mike said, "I view that as an hour and a half of appetizers. Bring on the entrees."

About three blocks away from Murray's is Perilla, which Susan and I have been wanting to try. It has gotten rave reviews on boards and was opened up by Harold Dieterle, the winner of the first season of Top Chef. However, interesting note, the entire Perilla website has no mention that he won Top Chef. Dietrech's bio doesn't even mention it at all. (Hmm, sounds familiar to Kelly Clarkson forgetting her roots).

We immediately order a bottle of wine; which was fantabulous. Kudos to Susan and her pick of BenMarco Malbec Mendoza 2006. (We wrote it down we all loved it so much). Ordering while drinking can sometimes lead to splurge purchases or everything tasting "Oh wow, this is sooo good". That being said. We had a great meal.

We started off with:

-Seared Diver Sea Scallops, parsnip puree, pumpkin seed praline & orange-hearts of palm salad (Is that what that was?! I thought I didn't like hearts of palm. Oops). The scallops were great, and had a nice grilled flavor. With only 2 scallops, though, it was fine for us but don't expect it to be at an all you can eat buffet.

Foie gras was ordered as well however both were eaten so fast that no pictures were taken. Oops, I have to remember that one.

Onto the entrees and more wine. Excuse the pictures, I am really new to the whole taking pictures in the dark thing. You can tell this place had some "ambiance".

Susan and I both ordered appetizers for our entree.
Me: Spicy Duck Meatballs, mint cavatelli, water spinach, quail egg

Susan: Tai Snapper Tartarcucumber, rice pearls, tom yum broth gelee & pickled green papaya puree

Mr. Broad: Roasted Hampshire Pork 'Porchetta'flageolet beans, escarole, concord grape-chili ragu & green mustard

Mike: Roasted Bacon Wrapped Game Henspaetzle, chestnuts, persimmons & pomegranate molasses

Oh and brussel sprouts for the table-- Roasted Brussels Sprout Leaves dried cranberries, toasted nuts & seeds.

The great thing about going out to dinner with Mike and Susan is that we all pass each other's dishes around so we get a good taste for the restaurant. And that taste was divine.

Review: This restaurant is apparently hard to get into, but leave it for a Wednesday night it's well worth it. I almost wish we didn't have all that salami beforehand so I could try more dishes and appreciate it better! Their wine list was extensive and the service was very attentive. The chef was not there- don't think we didn't ask!- he was in Thailand presumably coming back with other fun concoctions. We can't wait to see what they are...

Rating: A