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Perilla

Critic's Pick Critics' Pick

9 Jones St., New York, NY 10014 40.7323 -74.001799
nr. W. 4th St.  See Map | Subway Directions Hopstop Popup
212-929-6868 Send to Phone

    Reserve a Table

  • Cuisine: American Nouveau
  • Price Range: $$$

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Critics' Rating: *

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Reader Rating:

    8 out of 10

      |  

    20 Reviews | Write a Review
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Photo by Brian Kennedy for New York Magazine

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Official Website

perillanyc.com

Hours

Mon-Thu, 5:30pm-11pm; Fri, 5:30pm-11:30pm; Sat, 11am-2:30pm and 5:30-11:30pm; Sun, 11am-2:30pm and 5pm-10pm

Nearby Subway Stops

1 at Christopher St.-Sheridan Sq.; A, B, C, D, E, F, V at W. 4th St.-Washington Sq.

Prices

$21-$28

Payment Methods

American Express, MasterCard, Visa

Special Features

  • Brunch - Weekend
  • Dine at the Bar
  • Notable Chef
  • Online Reservation

Alcohol

  • Full Bar

Reservations

Recommended

Profile

When news that Top Chef's inaugural winner, Harold Dieterle, had opened his very own restaurant in the West Village, I put off my visit for as long as possible. After all, who wants to eat chunks of rainbow trout weirdly paired with polenta (the unfortunate creation of a recent ex-contestant), or an endless parade of neon-colored pork dishes (pork being the ingredient of choice, these days, among restaurant and reality-TV chefs alike)? The name of Dieterle’s new restaurant is Perilla, which is the formal name for the tangy, mint-related herb the Japanese call shiso. But despite this bit of preciousness, there is nothing too precious, or disastrously kitschy, about the restaurant itself. It’s a solid, satisfying, somewhat cautiously conceived neighborhood restaurant—a place, in fact, about as far away, in tone and purpose, from the bright, harried kitchens of a reality-television show as it’s possible to be. — Adam Platt

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