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. Chef IP has been working for many years as a private chef to the rich and famous of Miami. Now he can continue his private dining experience at Perl.
The interior space is attractive and modern, seating 42 inside and up to 50 outside (post COVID, of course). The design is done in neutral tones and natural materials with stone floors, and Italian walnut walls and tables. Black leather chairs, textured walls, soaring ceilings, and floor to ceiling windows make for an appealing atmosphere. 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. The servers all wear black pants, white shirts, and an apron.
The menu combines many influences from the Mediterranean to the Japanese, and a few things in between. In other words, there is something for everyone. But Chef IP knows how to elevate everyday cuisine, with concentrated seasonal flavours and lovely presentations. The menu is divided into appetizers, crudo, salads, between the bun, entrees, sides, and desserts. 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. We also enjoyed our salmon tiradito in a red miso with local citrus, and garnished with baby arugula and chives. However, I am not a fan of chilled plates for my crudo. Another signature dish was the Perl baby gem Caesar salad, with a wasabi truffle dressing, Parmigiano Reggiano, candied pecans, and togarashi. It had a perfect umami balance. 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. One of our favorite dishes is the Japanese white sweet potato. 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.
Our server Ashley was so friendly and courteous, (as were all the staff) and helped us with our selections. I was impressed with the dish and silverware being change after every course. The menus are only used one time. We ate outside socially distanced in a covered areas with open-air sides. They played a lovely soundtrack of soft background music, so we could carry on with conversation.
I’m so happy to see a new establishment opening in North Miami that is worthy of many return visits. They were already welcoming returning patrons and they were only open a week. They are in a soft opening mode now and are only open a few days a week. The plan is come the end of December, they will be open daily for lunch and dinner. The lunch menu will be the same except for the addition of a couple of tacos. There is free parking right behind the restaurant.
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