We ate outside socially distanced in a covered areas with open-air sides. I was impressed with the dish and silverware being change after every course. Our server Ashley was so friendly and courteous, (as were all the staff) and helped us with our selections. We tried two desserts and both were eagerly consumed – a rich chocolate cake with vanilla ice cream and fresh-baked cookies and a mug of milk. One of our favorite dishes is the Japanese white sweet potato. Our mains were Alaskan halibut in a saffron beurre blanc, served with asparagus, and a farro risotto with king oyster mushrooms, charred shallots, and parsley. Another signature dish was the Perl baby gem Caesar salad, with a wasabi truffle dressing, Parmigiano Reggiano, candied pecans, and togarashi. However, I am not a fan of chilled plates for my crudo. We also enjoyed our salmon tiradito in a red miso with local citrus, and garnished with baby arugula and chives. There are already some signature dishes like the crispy maitake mushrooms in a charred leek remoulade, black garlic, and yuzu vinaigrette, which I thought was a much better version than the famed Upland restaurant. The menu is divided into appetizers, crudo, salads, between the bun, entrees, sides, and desserts.
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But Chef IP knows how to elevate everyday cuisine, with concentrated seasonal flavours and lovely presentations. In other words, there is something for everyone. The menu combines many influences from the Mediterranean to the Japanese, and a few things in between. The servers all wear black pants, white shirts, and an apron. There is a bar upon entering, when we dined there they had just received their liquor license, so the cocktail and wine lists were very limited, but it had just been open a couple of nights.
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Black leather chairs, textured walls, soaring ceilings, and floor to ceiling windows make for an appealing atmosphere. The design is done in neutral tones and natural materials with stone floors, and Italian walnut walls and tables. The interior space is attractive and modern, seating 42 inside and up to 50 outside (post COVID, of course). Now he can continue his private dining experience at Perl. Chef IP has been working for many years as a private chef to the rich and famous of Miami.
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Chef Isaac Perlman has just realized his dream of opening a beautiful new restaurant called Perl at a brand new complex at 2400 NE Miami Gardens Drive.
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