PrintSugar Rush: Perilla's Vanilla Scented Doughnuts
A rule of thumb: if doughnuts are on a restaurant menu, order them. Doughnuts from bakeries and shops can be hit-or-miss. Countless factors, the most obvious being when they were fried, can make a good doughnut bad, and a potentially bad doughnut, pretty decent. But for the most part, restaurant doughnuts rank somewhere between pretty decent and transcendent. Why? Because any self-respecting restaurant fries doughnuts to order, and they therefore arrive to your table piping hot; warm, at the very least. And freshness is the ultimate make-or-break factor.
At Perilla in the West Village, $9 buys a tidy trio of square-cut doughnuts, fried golden and dusted in sugar. The thin crunch of the outermost layer, the plush dough with just a hint of vanilla, and only then, the lemon curd—luxurious and bright, exploding with a tangy zest. Delicious, and they go down quicker than you think. Cool off with a side shot of the peppermint refresher.
Perilla
9 Jones Street, New York, NY 10014 (map)
212-929-6868
www.perillanyc.com
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5 Comments:
yum!
kristin314 at 5:49PM on 08/31/09
Can anyone comment on the quality of the rest of the Perilla menu?
maximillian at 5:59PM on 08/31/09
Rest of Perilla's menu: For the price point, it's easily one of the best restaurants in the city. Top Chef alum or not, the food is fantastic.
exflexitarian at 8:59PM on 08/31/09
perilla is a great neighborhood place. i love the spicy duck meatballs.
one time they had a special of fried duck tongue - i had never had it before and it was a tasty little dish.
kristin314 at 8:57AM on 09/01/09
ditto, i used to live around the corner and ate at perilla regularly. it's a charming mellow place with nice staff and good food. i'm surprised to see a dessert reviewed here as i recall savory dishes and the wine list being the stronger points of the restaurant. i've tried most of the dishes and enjoyed them all pretty much. they have cheeks of the day, which is fun and kicky. sometimes it's fish cheeks or meat cheeks. had this brussel sprout side dish once that was beyond delicious. i would say the strength is in the heavier dishes, like meats and winter fare. that said, it's always enjoyable.
cg_ups at 10:53AM on 09/01/09