Perilla opened in May 2007 in New York's Greenwich Village. A neighborhood restaurant at its core, Perilla has just 18 tables and 10 seats at the bar. In the short time Perilla has been open we have many regular guests, mostly from the neighborhood, but also out of towners who come to New York frequently. Perilla has a comfortable bar which many of our neighborhood regulars dine at. A huge part of our success is the staff we are so fortunate to have. The front of the house team works hard to anticipate and exceed our guests' expectations, while the kitchen staff diligently executes our ever changing menu.

The food at Perilla is Seasonal American, revolving around the use of fresh, seasonal ingredients. Each dish possesses either compliments or contrasts of different flavor profiles and/or textures. All the food at Perilla is designed to be celebrated with wine. Daily specials are the Chefs opportunity to play with new ingredients and experiment with possible menu items. Tasting menus are available upon request.

The Perilla plant is a relative of mint and basil but has a strong anise-like flavor. Primarily used in Asian cooking, Perilla is most commonly known as Shiso. Chef Harold Dieterle loves to sneak Perilla into his dishes when it is in season.