When we arrived, we were pleased with the chic-yet-comfortable atmosphere inside. The room was small and cozy, but felt appropriate for a high end meal with low lighting and ample room between tables. Throughout the meal, our service was impeccable, never allowing our water glasses to become less than half full and clearing each course nearly the moment we finished, and we even received a visit from Lisa Speidel, Co-owner and wife of Chef Speidel, to introduce herself and check on our meal. At Persimmon's sister location, Persimmon Provisions, Chef Speidel breaks down whole animals and sells high end meat and poultry, so I was expecting to have a meal heavy in animal protein, but received the opposite. Throughout the entire meal, there were only a few bites of meat, and each one had been very carefully thought out and meticulously prepared, showcasing an endless respect for the ingredients used.
The first course of the menu was a series of canapes, starting with a deviled quail egg with sturgeon caviar.
The third bite of our first course was a kombu-cured scallop with yuzu zest. I love uncooked scallops, and this was one of the best I've had. The addition of the yuzu was just enough for a citrusy fragrance, but not enough to make the scallop acidic and the cure was equally light, which I thought was perfect. With such beautiful scallops coming fresh out of the water here, it would have been a shame for any flavor to over power them, but this preparation was true to the delicate nature of the scallop.
For the final course , I had a white chocolate semi-freddo that had a silky, luxurious texture. It was served with poached fruit including apples and tart cranberries which cut through the sweetness of the white chocolate. I was, however, already very full from the meal and would have been happy with a smaller portion. Our meal ended with some delicious petit-fours, including a house made peanut butter cup that was nothing like its store-bought counterpart.
After hearing so much about Persimmon and talking to Champe Speidel about his unique cuisine, I had very high expectations for both the food and the service, and I was met by a meal that impressed. The blend of classical techniques and modern style made my meal at Persimmon an exciting dining experience.