brasserie perrier

It is a difficult job but someone has to do it.

Third night out for Center City Restaurant Week, Winter, 2007.

Krysanna, Kevin, Barbara, and myself, walk into a jammed brasserie perrier.

Two regulars at the bar, Eliot and Alfred, give me a space to move in and order cocktails from Patrick, the overworked but on the ball batender.

Eliot, a jeweler on Sansom Street, living on an estate off the Main Line, is gregarious and full of conversation.
“How did all these people get into my bedroom”?, he jokes, using a quote from Dean Martin at the ‘Sands’
Alfred, a dapper man, is more reserved.
Alfred owns a bar on South Street, as well as a few other Philadelphia enterprises. It is Friday night and they are winding down from a long winter week. How gracious they were to set me up with the barkeep and provide a friendliness that is Philadelphia.

We are seated about twenty minutes after our reservation time. And that is okay, we are talking and enjoying each others company. We like quality and manners over timeliness, quanity and curtness.

Brandy, our wait-person, while professional and efficent, lacked warmth, and seemed overwhelmed.

It sure was busy and crowded. Many of the staff seemed like they were in the weeds. Joe ,the house manager, was un-phased and cool under the presure keeping everything civilized. None of that took away from the brillance of the food with which we were graced.

Chef Scarduzio, especially, on a night like this, needs to be applauded.

Stars he brought before us were, ‘Creamy Three Cheese Risotto, with Braised Veal Cheeks, Madeiara Sauce’ WoW!
‘Housemade Goat Cheese and Basil Pesto Agnolotti, Tomato Butter’. Oh! my gosh! ( Agnolotti are tiny delicate ravioli )
Wonder-filled.
Entrees were superb. ‘Crispy Branzino Fillet, Spicy Orzo Pasta. Lemongrass Sauce’ Phew!,…..distinctive and subtle flavors that make you stop….and think…..how lucky are we?

Nothing we were served was pedestrian or ordinary. Nothing was off key. Everything, better then expected.
You expect a lot from George and Chris, and they deliver.

None of this comes cheap, but, you get what you pay for.

Four drinks at bar were $60 with tip.
Dinners were thirty dollars prix fixe.
A glass of Cabernet, with the beef entree, and a bottle of Muscadet with the fish, a cup of tea, and tip.
Grand total for four, $311.17 or $77 per person, and worth every penny.

2 Comments so far

  1. dino martin peters (unregistered) on February 3rd, 2007 @ 10:43 am

    Hey pallie Joe, like so cool to find this dude makin’ with the Dinoquip!!!! No one ever was, ever will be as cool as the King of Cool. Oh, to return to the days when Dino walked the earth.


  2. happyfeet.dinojr (unregistered) on February 5th, 2007 @ 11:18 am

    Hey pallie, a Dino quote is always very good for a real cool joke! The more Dino, the cooler the day!!! Dinoly yours, Nici



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