After a two week hiatus, the whole team is back together again. Please warm our new home at 234 W 4th Street with us!
We've moved even closer to the heart of Happy Cooking - directly across from bar Sardine and only a couple of doors down from Fedora. We’re easy to spot through the French windows that open wide onto West 4th and West 10th Streets.
In anticipation of our reopening, Chef Jack Harris and his team have been rolling out all of the pastas you’ve come to love. He’s joined at our new location by Pastry Chef Lindsey Prokscha, who’s been making all of the sweets at our sister spots Joseph Leonard and Jeffrey’s Grocery.
We're now talking reservations and walk-ins for dinner nightly, but in a few weeks we'll add lunch and weekend brunch (stay tuned). Come by and say hi! We can't wait to see you.
January is a time of new beginnings, and as 2016 kicks off I’m excited to share with you that this coming March we’ll be relocating Perla to 234 West 4th Street. After four years in our current home at 24 Minetta Lane, we’ve decided to make the move to a new space a few blocks away.
We will be taking our entire team and so many fond memories from our current location. Minetta Lane has been good to us and we’ve loved welcoming you there, but the space on West 4th Street, opposite Bar Sardine, speaks to me on a personal and emotional level. Many of our restaurants occupy corner spaces and I know the charm and power of a great West Village corner. The new space will bring Perla closer to the community of our other restaurants and to a busy, energetic intersection.
In making this move, we’ll continue to evolve Perla in to the great everyday neighborhood Italian restaurant that we always wanted it to be. We’ll build on the changes we made last spring when Chef Jack Harris took over the kitchen and in addition to serving dinner seven nights a week, we’ll also be introducing new menus for daytime lunch and weekend brunch. We can’t wait to have you in to dine with us not just in the evening, but also in the light of day!
While holding on to all the things that we and so many of our guests love about Perla, we look forward to bringing a new atmosphere in to this beautiful, sunny space that looks out on to West 4th and West 10th Streets. Perla will be leaving Minetta Lane in mid-February and reopening its doors on West 4th Street only a few short weeks later. We hope you’ll join us in saying farewell to our current location over the coming weeks, and come visit us in our new home in early March. We look forward to welcoming you there!
Happy Cooking Hospitality Founder
Get excited. We've made some big changes at Perla and after a short closure, we're back with a new menu and look. Fear not: We've kept our Italian roots (and those famous pastas), but our new menu from Chef Jack Harris also features lighter, seasonal fare. We've made the space a little more casual and conducive to everyday dining, inkeeping with the friendly neighborhood atmosphere we're known for. The menu will continue to change seasonally, but right now it includes dishes like Black Bass Crudo with Radishes, Mint & Habanero Citronette; Asparagus with Tokyo Turnips, Capers & Tonnato; Agnolotti with Sweet Peas, Carrots & Parmigiano; and Diver Scallops with Carrots, Faro & Mint. We've also added a section of family-style dishes meant for groups of 4+, like Lasagna with English Peas, Ramps & Swiss Chard and the show-stopping Lamb & Clams (a killer platter of lamb leg, breast and tongue served with Ipswich and Littleneck clams and anchovies, mint and lemony yogurt). Click here to see the full menu.
To match the new menu, we've redesigned the interior for a brighter feel and have turned the back counter into a second bar (which means more room for walk-in diners!).
For a reservation, give us a call at 212-933-1824 or make an online reservation through Resy.
Thanks to Serious Eats Associate Editor Niki Achitoff-Gray for selecting our Black Spaghetti with Skate, Corn and Habanero as her favorite dish of the year. She says of the pasta, "I still don't understand how [the kitchen] straddled rich and refreshing, zesty and savory, with such remarkable balance and intensity. And frankly, though I'm typically inquisitive about these sorts of things, I don't know if I want to. This is one dish I'm happy to leave shrouded in mystery and just a little magical." Read the full list here.