Perry St. is Jean-Georges' "casual" dining establishment in the West Village. We went there for an early dinner on Saturday 4/24. It was good, but didn't live up to the Jean-Georges standard. Details and pics inside...
Perry St.
176 Perry St.
New York, NY
212-352-1900
The decor is modern, but not cliche. The chairs are really comfortable.
While NYC tap water is generally tasty, the water here was especially refreshing (but, maybe it's because we had spent the previous hour walking around the west village).
Amuse bouche: broccoli soup with some sort of orange cream on top - delicious!
J's appetizer: Sweet chili crab dumplings with cilantro and celeriac. These dumplings were fresh, but very spicy.
M's appetizer: Crispy calamari with yuzu dipping sauce and sesame. The calamari were perfectly fried and not oily at all. J thought they were too chewy though. The yuzu dipping sauce was a weird half-foam-half-mousse mixture; I wasn't a fan.
J's entree: Char-grilled cheeseburger with Russian dressing and crispy onions. So much potential... unfortunately, the burger came out well done and dried out, despite being ordered medium rare. They remade it, and it was good. Too bad it wasn't done right the first time.
M's entree: Grilled tenderloin of beef with rhubarb-onion compote and shoestring potatoes. My beef was cooked perfectly. The rhubarb-onion compote added a slight sweetness to the beef, without overpowering it. The shoestring potatoes? Addicting.
Didn't have room for dessert.
Overall, it was a decent meal. However, the burger was a real let down. They say if you want to see how well someone can cook, order the simplest thing on the menu. Well, you can't get much simpler than a cheeseburger. Great concept (I mean, it is JG after all), but poor execution. Maybe the sous chef was just hungover?
3 comments:
Since Rhubarb is in season at home, I would be interested in how to make a Rhubarb/Onion Compote. Send me a recipe if you can find one. MOM
Not sure if it will be the same, but this looks like a good & simple recipe for the rhubarb part: http://www.chow.com/recipes/10908-roasted-rhubarb-compote
Dice a vidalia onion and sweat in a small amount of oil (preferable a tasteless variety like peanut oil) until translucent and softened, but not yet caramelized.
You may need to play with the rhubarb recipe to get the right amount of sweetness.
Thanks, I may try it and will let you know.
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