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November 22, 2009

Finally made it to Perla’s, and now can’t wait to go back.

Bay scallop pozole verde. Strong corn flavor, nice broth. Would be just as good without the scallops, actually. On the right is The Passenger, made with Aviation gin, St. Germaine, Aranciata, lime juice and mint. Definitely going to make this drink at home.

perlas posole

Fried calamari and peppers. Perfectly fried, perfectly salty. On the left is the Rye Maple Sour, made with rye whiskey, lemon juice, maple syrup and lemon bitters. Delicious.

perlas calamari

Clam, house sausage and white bean chowder. Justin loved this… I thought it had a great flavor, but the aftertaste was all clams. I’m weird, mollusks just aren’t my favorite flavor.

perlas clamsoup

Half dozen Pemaquid oysters. Super fresh, not overpowering in flavor, but HUGE. I want to love oysters, but I usually only eat one before I get grossed out. Justin can slurp those things up.

perlas oysters

The Kaiser, which Justin LOVED… made with Makers Mark, grilled grapefruit, Domaine de Canton and aged bitters.

perlas kaiser

The Lazy Swell, aka my new favorite drink: Ron Zacapa 23-year rum, Velvet Falernum, grilled lemon and a sugar & spice rim. Yum.

perlas lazy swell

Fried apple pie with sharp cheddar cheese, caramel ice cream and calvados creme anglais. Like McDonald’s but better. 🙂

perlas fried pie

The dessert special, a chocolate souffle with chocolate ice cream and homemade hot fudge sauce. This was so amazing… it seems that pastry chefs shy away from full-on chocolate desserts, either because they’re overdone, or not as creative, or whatever… but as a chocolate fanatic, this was the best dessert I’ve had in a long time.

perlas chocolate

We’re ready to go back, have a seat at the bar, and enjoy more fresh seafood and cocktails very soon!

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Discussion about this post
  1. That meal looks fantastic! OK, we’re tagging along with you guys next time. And the drinks look way interesting, too!

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