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Listed below are links to reviews of Perilla from around the web.
[ more from dailycandy]
"Dieterle’s menu is American with Asian touches: skate wing with watermelon pickles, Thai basil, and hibiscus broth; roast chicken with tatsoi and Chinese sausage...."
[ more from erinskitchen.blogspot]
"but they disappeared quickly (the yam gnocchi faded under the glare of the decadent duck--I forgot they existed). The large portion of nutty, creamy farro, a side dish on the menu, lasted longer, but only because I was full...."
[ more from events.nytimes]
"And if what you seek is a soothing roster of agreeable dishes executed with an awareness of the season and ample finesse, Perilla will likely draw you back, especially if you nab one of the tall, semicircular booths that are as close as the slender dining..."
[ more from events.nytimes]
"For winning the first season of "Top Chef," Harold Dieterle, who cooked at the Harrison, got $100,000 (before taxes). But his bigger prize was the sort of fame and name recognition, at least in food circles, that enabled him open his own restaurant, Peril..."
[ more from innyourdreams.blogspot]
"The long and short of it was that it was great. You must go there. You must go to Perilla. It was a great experience...."
[ more from local.yahoo]
| "Company Information: Compass offers a very elegant and cozy dining experience. 5 Blocks from Lincoln Center, we feature nightly 3 course prix fixe dinner menu for $32...." |
2 reviews
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[ more from moviesandmunchies.blogspot]
"i decided on the flax seed crusted soft shell crab and the sauteed chinese broccoli & spinach. the crab was perfectly crispy and the veggies were totally yummilicious..."
[ more from newyork.citysearch]
"This place is amazing and I highly recommend it. Low key, casual with great food...."
[ more from newyork.metromix]
"The baby of "Top Chef"'s first victor, Harold Dietrele, Perilla combines Southeast Asian cuisine with American classics in a simple yet elegant environment fitting the chef’s low-key style. Though the food is pricey, Harold’s flare f..."
[ more from newyorker]
"Production values aside, the food is a hit, with poppingly fresh herbs and vegetables (fiddlehead ferns, water spinach, pea tendrils, Okinawa yams, parsley root) that do more than their usual share of the work. Excepting pork belly and meatballs, the menu..."
[ more from nycnosh]
"Speaking of exotic ingredients, you may be wondering where the restaurant’s eponymous herb appears on the menu. We found it in only one dish, the sticky coconut cake with frozen perilla yogurt ($8)...."
[ more from nymag]
"Dieterle’s fascination with Asian flavors finds expression in dishes like Okinawa yam dumplings with spicy duck meatballs, and sautéed skate wing with watermelon pickles, Thai basil, and hibiscus broth...."
[ more from nymag]
"For someone who cooked his way into the national consciousness on broadcast television, season-one Top Chef Harold Dieterle is taking a surprisingly low-profile approach to the imminent opening of his Greenwich Village restaurant Perilla. An Asian-food fa..."
[ more from nysun]
" Mr. Dieterle's repertoire may not have the breadth of style that experience brings, but his ideas and skills are sound...."
[ more from restaurantgirl]
"I snagged a banquette, immediately slipping into the warm hue eminating from the swivel lamp above, to judge the Top Chef for myself. I might suggest they slow down the pace as the appetizers appeared only seconds after my glass of wine...."
[ more from savorynewyork]
[ more from tc2blogger.blogspot]
"not only did Harold acquiesce graciously, he posed for photos, signed a menu for us, and prepared a six course tasting menu just for Jon's review...."
[ more from timeout]
"More than a year after he was anointed the first Top Chef, Harold Dieterle and partner Alicia Nosenzo (the Red Cat, the Harrison) are opening their much-awaited West Village eatery. The 75-seat space features a two-toned wood and marble bar and a menu off..."
[ more from villagevoice]
"by opening Perilla, a new restaurant named for the aromatic leaf known in Japan as shiso. His cooking tends to have Asian flourishes, as in his signature steamed red snapper Thai style, which bathes a fluffy filet in fragrant green curry...."
[ more from yelp]
[ more from zagat]
"Perilla is relaxed enough for any night, yet delicious enough for a celebration. We went for my boyfriends birthday - he's a fan of top chef, and great food - and it didn't disappoint...."
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