The Restaurant
Upon arriving in the historic distillery district, one walks through cobble stone laneways bordered by red brick buildings, which date back to the 19th century. At Perigee Restaurant this feeling remains, as their design has been informed by the historical building that houses Perigree. With its immense wooden beams and exposed brick walls, the designers have worked to provide a comfortable yet elegant atmosphere. The entire kitchen is in the center of the dining room which allows one to watch their team of chefs at work, while enjoying Chef Pat Riley's incredible and renowned food. Whether one chooses to enjoy dishes from the a la carte menu or Pat's Omakase menu, dietary restrictions and vegetarian preferences are always accomodated.
The Cuisine
By preparing all of their foods in house, Perigree demonstrates utmost care in their craft. To deliver a perfect gastronomic experience, they control the entire creation process from churning their own butter and baking their own bread to curing thier own meats. Whether selecting from the a la carte menu or putting faith in Pat's Omakase menu, the experience is spectacular.
The Seasonal menu is a series of dishes presented in an à la carte style, changing to reflect seasonal fare. In the true Omakase style (meaning trust me in Japanese), the Omikase menu is a series of 7 – 10 small plates, each focused on a single ingredient with no progression toward a larger European style main course or dessert. This menu is served nightly until 9:00pm, and priced at $135 per person, or $235 with wine pairings. To accommodate patrons for a pre-theater experience, a 3-course dinner priced at $65 is offered, starting between 5:30 p.m. and 6:00 p.m., Tuesday to Saturday.
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