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Chef Harold Dieterle of Babylon, Long Island, has extended his winning streak on the first season of Top Chef 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. Other worthwhile offerings include grilled hanger steak on a bed of sculpted greens, cuttlefish and chestnuts in guanciale broth, and, especially, pork belly with pea shoots and trumpet mushrooms. The dining room is comfortable and plain, with a neighborhood-y vibe.
Monday, May 13 Bourbon BBQ Dinner at Perilla Perilla is launching a series of Monday night bourbon-BBQ tastings that will run through the end of June. Tonight, the menu features Gouda hush puppies, H... More »
In a letter dated June 20th, signed by Harold Dieterle (chef of Perilla and Kin Shop) and his business partner Alicia Nosenzo, and posted in the West Village, the pair solicit the support of the neigh... More »
Sunday, June 3 Pig Preparation at Jimmy's 43 People in town this weekend can learn how to prepare an entire pig from head to feet the way it's done in Mexico. The event begins on Sunday beginning at... More »
Andy Ricker talks to the Times on how his foreignness helps him learn traditional recipes from Thai chefs: "On one level, that means they may have an easier time with the language -- telling the stor... More »
...from the first season opened Perilla. I've been once and I can't wait to go back. The ambiance is subdued, lovely, contemporary -- and so is the food! I can't recommend it enough. It is tucked down a quiet side street off Bleecker in the Village. I've heard great things about their brunch menu as well.
I'm a big nerd and I love Top Chef so, I had to try Harold's restaurant (he won season 1 for those of you who don't watch). It was amazing. The duck meatball appetizer was insanely good and I had a fish in a green curry sauce that was delicious. They have a great wine list that is relatively inexpensive (particularly by New York standards) and the red velvet cake is probably one of the best desserts I've ever had. I almost hate to tell people about it because it's small and it's that good.
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