We had a sensational dinner at the attractive Perrine at The Pierre, A Taj Hotel, located on the Upper East Side of Manhattan, where Executive Chef/Culinary Director Michael Mignano is the talent in the kitchen. The restaurant has two distinct and well-curated menus, French, and Indian (we explored both menus and both are worth a visit to New York City to experience). The ambience is elegant, fine dining, the service is impeccable, and the cuisine is what food memories are made. Bon Appetit!
There are some restaurants that you dine at that are so exquisite, that each detail is captured in your mind, and taken out every so often to remember the glorious presentations of the dishes, the enticing aromas, and finally the tastes, that remain long after you leave the restaurant, the memories trigger your taste buds whenever you think about them.
Chef Michael Mignano
Such is the case of the restaurant at Perrine at The Pierre, a grand dame of a hotel at the corner of 61st Street and Fifth Avenue in Manhattan that opened in 1930. Its neighbor is Central Park across the street. The restaurant ambience is stunning with dark chocolate buttery soft banquettes with bolster pillows, sumptuously dressed tables with pristine ivory linens, and accessorized with a single calla lily in a round bud vase and a votive candle. Black and white large-scale photographs and paintings grace the walls, art deco style chandeliers softly illuminate from the trayed ceiling.
The service is gracious apropos to fine dining; however, it is the chef that ultimately is responsible for the diner’s memory. Executive Chef/Culinary Director Michael Mignano is the talent in the kitchen, where Escoffier once presided in the early days of the restaurant. Yes, foodies, that Escoffier – Georges Auguste Escoffier (1846-1935), the chef who invented the “brigade de cuisine” system. Michael Mignano is an award-winning chef, co-author with Michael Zebrowski of The Pastry Chef’s Little Black Book I, the Definitive Recipe Collection: For Chefs, By Chefs with photography by Battman, and The Pastry Chef’s Little Black Book II, the Definitive Recipe Collection: For Chefs, By Chefs.
He was named one of the top pastry chefs in North America by Dessert Professional Magazine in 2017 and was the winner of The Food Networks Iron Chef Showdown Battle Autumn Bounty in 2017. Interesting to note about this culinary leader is that at the mere age of 24, he was the youngest Executive Pastry Chef at The Pierre (under the Four Seasons hotel group). Since then, he has continually honed his craft of excellence at other venues and returned to The Pierre in July 2023 as the Executive Chef/Culinary Director.
Cocktails – Old Cuban & Magic Two Thousand
We had dinner at Perrine on Friday, July 26, 2026, and began our evening with two of their Specialty Cocktails, the Old Cuban made with Santa Teresa Rum, Champagne, lime juice, mint, and bitters, garnished with a mint leaf, and the Magic Two Thousand made with Agua Magica Mezcal, Grand Marnier, cinnamon, and espresso, and garnished with three espresso beans. Both cocktails were well-crafted, balanced, and delicious.
There are two menus at Perrine, classic French, and an Indian menu. Interesting to note about the French menu is that many recipes are the same ones that Escoffier cooked when the restaurant opened in 1930, albeit with a few twists by Chef Michael Mignano. Both menus are diverse enough to appeal to different palates, and large enough that one wants to return often to enjoy other items on the menus.
The Perrine French Menu is divided into Soupe et Salade (Soup and Salad), Plateau de Fruits de Mer (Cold Seafood Platter), Plateau de Charcuterie, Apéritifs (Appetizers), Plat Principaux (Entrées), Simplement Préparés (Simply Prepared Dishes), and Accompagnements (Sides).
Foie Gras
We began by exploring the French menu with selections from their Soupe et Salade section, Foie Gras Au Torchon, which was Foie Gras Terrine, presented with Pickled Onions, Brioche en Tête, Spiced Pineapple Compote, and Port Reduction. Foie Gras is a long-time favorite (of Edward’s), and Chef Michael’s version was a standout. Beautifully presented, the rich and savory foie gras was enhanced with the sweetness of the pineapple compote in a perfect ying yang complement of flavors.
Lobster Bisque
Next there was Bisque D’Homard (Lobster Bisque) a favorite of both of ours, with its tantalizing aromas reaching the table before the server did. Presented with the lobster meat in the center of a deep bowl, the server completed the presentation by pouring the bisque over the lobster meat tableside. Prepared by roasting the lobster shells, Chef Michael’s bisque was enhanced with Citrus Crème Fraiche and Tarragon Oil. This was a standout of excellence, and one that we will remember for an exceptionally long time.
Salade D’Endives
We also had the Salade D’Endives (Endive Salad) made with Belgian Endive, Radicchio, Roquefort Cheese, Asian Pear, Candied Walnuts, Chives, and Sauternes Vinaigrette. After the richness of the Foie Gras and the Bisque D’Homard, the salad was the perfect palate cleanser as it was light and refreshing, with generous mounds of creamy and pungent Roquefort, crisp julienne Asian pear, and candied walnuts that added a bit of sweetness and crunchy texture.
Escargots A La Bourguignonne
From the Apéritifs section of the menu, we had Escargots À La Bourguignonne, Snails in Sauce Bourguignonne, with Parsley Butter, and grilled Baguette. This is another favorite (of Edward’s), and in addition to the excellence of the preparation, Chef Michael told us that it was an Escoffier recipe, again prepared with his own twist. Presented on a specially designed silver escargot platter for Chef Escoffier, set on a 1950s Pierre charger plate, it was a stunning combination of history on the plate and palate.
Champignons De La Vallée de L’Hudson Bourgogne
We continued with selections from the Plat Principaux (Entrées) section, with Champignons De La Vallée De L’Hudson Bourgogne (Hudson Valley Mushrooms Burgundy-style), which were Wild Mushrooms in a Red Wine Reduction presented on a bed of Celeriac Puree. The mushrooms were “meaty” and melted in our mouths. Served in its rich red wine sauce, they were flavorful and substantial. Celeriac is a root vegetable that is not used enough, and the creamy, earthiness of the puree, was the perfect counterbalance for the earthiness of the wild mushrooms.
Morue En Papillote
Next came Morue En Papillote, which was Atlantic Cod with a Potato Crust on a bed of diced Leeks, in a Red Wine Sauce. The cod was gorgeous and flaky with its crispy, thinly sliced, buttery potato crust, enhanced with the sauteed leeks and finished with the red wine sauce.
Steak Au Poiver Vert
Our final exploration from the French menu was the Steak Au Poivre Vert, which was perfectly cooked and seasoned 12-ounce Prime Aged NY Strip Steak served with Cognac Cream Sauce and accompanied by a basket of crispy shoestring French Fries. This was steak as good as it gets; tender, flavorful, and enhanced with the Cognac Cream Sauce, it was a memorable foray of excellence.
Crispy Fries
Our next culinary adventure was discovering and exploring a few of the intriguing items on the Perrine Indian menu, described as “a culinary journey blending the rich heritage of The Pierre Hotel with contemporary Indian flavors. Embrace the concert that “Indian is the new French” with a menu honoring the history of Pierre Café from the 1950s.”
Paratha
The menu consists of Vegetarian, Non-Vegetarian, and Sides to appeal to diverse palates. From the Non-Vegetarian section, we selected the Rogan Josh and Masala Fish Curry. The Rogan Josh was tender, and very tasty, Lamb Shanks Stew with Indian Spices, which was flavorful and delicious.
Rogan Josh
The Masala Fish Curry consisted of fish fillets in a Tangy Coconut Curry presented with sliced cherry tomatoes. The curry base had layers of nuanced flavors; each spice used to create the curry a veritable symphony on the palate.
Masala Fish Curry
From the Vegetarian section of the menu, we had the Paneer Malai Kofta Curry, which was Spiced Paneer Dumplings in a Creamy Tomato Gravy with Toasted Cashews. (Note: Paneer is an Indian cheese.) Garnished with pomegranate seeds to add a touch of sweetness, this was another excellent selection. All dishes were accompanied by Parathas, an Indian flatbread to soak up the tasty sauces.
Paneer Malai Kofta Curry
Chef Michael is a Pastry Chef extraordinaire and If you love desserts, you must try one of the tasty desserts on the Dessert menu. We had the French Apple Galette, which was razor-thin sliced apples on puff pastry served with Vanilla Sauce, and Calvados Ice Cream. This was a delectable combination of flavors and textures with tender apples baked on buttery puff pastry magically transformed into elegance with the addition of a generous scoop of Calvados (Apple Brandy) Ice Cream.
French Apple Galette
Escoffier created Peach Melba for the Australian Opera Star Nellie Melba when he was at the Savoy Hotel in London around 1892, and we honored his memory by indulging in this creation of his recipe of peaches melded with Tahitian Vanilla Ice Cream, Raspberry Verbena Compote, Chantilly Cream, and Sliced Toasted Almonds. This was another excellent and memorable dessert.
Peach Melba
We also had the Pavlova, which stole the dessert show as it was a dream of a pretty in pink presentation with its pink meringue shell filled with soft and lovely bright pink meringue, garnished with Chantilly Cream (Whipped Cream), topped with a mélange of sliced strawberries, red raspberries, and blueberries, and crowned with bright green herbs to add a spot of color. Set on a Crème Anglaise sauce, this was a fabulous finish to a very memorable evening of fine dining excellence at Perrine at The Pierre.
Pavlova
We enjoyed our dessert selections with coffee, served in individual silver coffee servers. From start to finish, our dining experience at Perrine at The Pierre was exceptional; it was an experience that will linger in our memories and will remain as a culinary highlight. We cannot wait to return. Until next time, Bon Appetit!
You might also like to read our interview with Executive Chef/Culinary Director Michael Mignano who graciously provides two of his recipes to tempt you into dining at the Perrine at The Pierre in the Chefs’ Recipes section.
Perrine Hours: Breakfast: 7:00 am until 10:30 am, Brunch: Saturday and Sunday from 11:00 am until 4:00 pm, Lunch: Monday through Friday from 11:30 am until 3:30 pm, Dinner: 4:30 pm until 10:30 pm.
The Pierre New York – Rotunda
The Bar is open from 4:30 pm until 12:00 am. Afternoon Tea is served in the Rotunda on Friday and Saturday afternoons from 1:00 pm until 3:00 pm, and 3:00 pm until 5:00 pm.
Transportation Information: Located on the Upper East Side near Central Park, there are several nearby parking garages including those at 2 East 60th Street and 35 East 61st Street. It is a four-minute walk from the Fifth Avenue/59th Street Subway Station.
Perrine at The Pierre New York, A Taj Hotel
2 East 61st Street at Fifth Avenue
Ground Floor
New York, New York 10065
United States
Reservations: +1-212-940-8195
Website: https://www.perrinenyc.com/
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