Eating around the city is the greatest pastime, hobby, and visitors goal when coming to Manhattan. From the street food to the world’s most expensive restaurants with out of this world cuisine, you can find it all here. Enter an entire three weeks dedicated to exploring some of the best restaurants the city has to offer- Restaurant Week. In brief, 2-course lunches and 3-course dinners are offered on a pre-fixed menu at a reduced price point of $29, $39, and $59. We all know the city is a pricy place to eat so realize these are excellent for the quality of restaurant plus quantity of food.
The first restaurant to take advantage of Restaurant Week- Pera Mediterranean Brassiere on Madison Avenue. Eastern Mediterranean cuisine from Executive Chefs leading Turkish specialty cooks for an authentic taste of lesser knowns mezes and meats. Sounds like something I, not want but need to try! After spending time in Turkey and falling in love with the food, Pera had the promise of becoming a staple in the eating out rotation.
First course- Crispy Portuguese Calamari. Calamari can be found on any menu but reading the description had me curious. Beef soujouk and sliced cherry peppers, smoked paprika, all drizzled with a yoghurt aioli. These are some of my favorite spices and flavors! Soujouk is a dry, spicy and fermented sausage, mainly ground meat and animal fat, which is consumed in several Balkan, Middle Eastern and Central Asian cuisines, including my beloved Bosnia. That description may not sound mouthwatering but think of a spicy pepperoni, and if that sounds good to you, know it’s better than that description. Never would I think to serve it alongside calamari, but this worked! Add in peppers and the smokiness of the paprika and you have one of the most elevated versions of calamari that I have ever had and seen.
I was so impressed with the calamari I really hoped my main course would be just as inspire. As salmon goes, it can be rather planned or silky perfection. I ordered the pan-roasted salmon and to little surprise, this salmon was the latter. Pera is a highly rated restaurant, as most that participate in Restaurant Week are, so the expectation is that you are receiving good quality eats. You love to see when that expectation is met.
Melt into your fork and in your mouth, the salmon was baked to perfection. Note below it was served with a fennel pollen yogurt and sage. Fennel pollen if you have not heard of is a highly potent spice, known to the culinary world as “the spice of the angels.” Used for both sweet and savory foods, it has an anise-like flavor with notes of citrus and honey. Expensive and difficult to find, it is a “finishing dust” and I was pleasantly surprised to see it on the menu and add it to the other notes of the dish. This included the bed of butternut squash risotto the salmon was served on. Who doesn’t love a rich, creamy risotto?? Why have I not had salmon served on risotto before?? Add the nutty bits of butternut squash and this was filling, full of all sorts of flavors, main meal!
Not pictured but certainly worth noting was course 3, the dessert. Rice pudding made with traditional Turkish vanilla pudding and strong notes of cinnamon. Rice pudding is one of those desserts I rarely think of but when I have the option, it is such a treat! Served crisped and warm, it was the perfect ending to a successful Restaurant Week experience.
