Perry St. of Manhattan- An attempt at Sophisticated

I don’t like to mention the price when I’m considering food, because regardless of price food should be good and a worthwhile experience at every level of finance. Perry St Chef, and Proprietor, Cedric and Jean-Georges Vongerichten created dishes that assumed a level of excellence their presentation and flavor could not match. I’ll concede to The New York Times in their opinion that despite accolades and past success Perry St is, “…undeniably flawed and surprisingly inconsistent…”

Perry st chef and proprietor

Perry St., Chef Cedric Vongerichten, Proprietor: Jean-George Vongerichten

Lobster Butter

Poached Butter Lobster $39.00

Crispy Egg Caviar $29.00

Calamari and Yuzu Sauce

Crispy Calamari $15.00

Chilean Sea Bass

Pan Seared Black Sea Bass $34.00

Rice Cracker Crusted Tuna $19.50 Mesclun, Boston Salad add Avocado $14.00

Rice Cracker Crusted Tuna $19.50
Mesclun, Boston Salad add Avocado $14.00


Perry St Fried Chicken $29.00

Perry St Fried Chicken $29.00



Perry St., Meatpacking District, Manhattan, NYC

Every dish tasted just missed a beat. The best entree on the table was a toss up between the slow cooked scottish salmon and the butter poached lobster- but I cant praise them highly. I have had varying degrees of better made, more appropriately paired, and creatively presented- the best presentation goes to the crispy egg caviar dish served with vodka cream sauce.
The fried chicken I tasted from two different entrees were dry and chewy, the Scotch bonnet sauce it was served with created too much heat in the flavor and it was just down right watery.
For the fish based entrees: The Bass was tender but there was little flavor aside from overly salty and charred. The Chili Oil Roasted Hake was overcooked but the upside was that it’s sauce with fava beans and saffron made it palatable.
The desert were mostly disappointing and hardly worth mentioning; the exception was the profiteroles which were served with vanilla ice cream, peanut brittle and chocolate sauce. We also tried the Baba au rum, which was essentially a sponge cake, set on fire by rum poured on top.
It’s really a shame that our party came with such high expectations and had to leave unsettled.

The Proof of Dining Card that is used throughout the pictures is a food review business that I write for. The main focus is food for the sake of food.

See: Proof of Dining