Refined, comfortable dining at a New York classic: Perrine Restaurant at the Pierre Hotel, and one not to overlook when in Manhattan. If not for its regal Upper East Side, Central Park location with its grandiose dining room; you might think that you’ve entered a Thomas Keller run Michelin star eatery in Yountville in the historic Napa Valley.

Perrine is the unpretentious French-American signature eatery located on the ground floor of the elegant Pierre Hotel, part of the Taj Hotel group. If you’re walking the streets of New York toward Central Park, you might walk right on by the classic restaurant located on 61st Street and 5th Avenue. Talented star executive Chef Asher Biju’s works seamlessly with his brilliant sous chefs to create takes on modern-day, time-tested, elegant vintage Perrine classics including a contemporary twist on his mouthwatering Beef Wellington keeping guests returning for more.

Tasteful, yet sumptuous, the decor evokes a comfortable, opulent feel, and is just what one might expect from the standout 1930s Pierre Hotel. The dining room culminates at the astonishing Rotunda. The cozy Rotunda features sophisticated gold light fixtures and artist Edward Melcarth’s whimsical 1967 painted murals of mystical Greek-like figures.

From humble beginnings in the backwaters of Kerala in southern India, Chef Ashfer Biju was raised in a family chefs and restauranteurs. It would be a natural progression to keep the family’s vibrant tradition with food alive.

Created by Chef Ashfer’s passion for regional and sustainable created dishes. Everything is pure pleasure on your plate and diverse in flavor. The Coq au vin sums up a slow home cooked French comfort meal and dates back to the restaurants’ inception to opening menu in 1930.

Perrine is flawless. The grilled lamb chops from grass fed New Jersey lamb with polenta, fall vegetables, and rosemary sauce is as good as it gets. The weekly classics are a step back in time and include Coquilles St. Jacques, which was created New York high society for the Princess Ball which was held at the Pierre. The Saturday feature is a mouth-watering confit duck a l’orange.

Chef Asher Biju’s pleasurable menu offers a gusto for all palates to enjoy. The soothing ambiance rises to crescendo an immaculate New York dining experience.

Learn More: