Saied_Azali

PERRYS January 4th $25 Tuesday menu

1811 Columbia Rd NW WDC 20009

Each guest may choose one starter, one main entrée and enjoy the selected dessert for only $25 not including tax and gratuity every Tuesday. Please note this menu is subject to change.

STARTERS

sweet & sour cabbage soup sour cream | raisin puree

caesar salad romaine | parmesan reggiano | classic dressing

saba bou sushi house cured saba | ginger | shiso leaf

braised pork belly citrus broth

ENTRÉE

chef’s vegetable platter chef’s choice

unagi don eel in a box | seasoned rice

almond crusted tilapia lemon butter | brussels sprouts

cassoulet white bean stew | duck confit | mutton | sausage | pork

DESSERT

cranberry pudding

We would like to be helpful to you as you prepare for Christmas Eve and Christmas Day. So Perrys chefs Mark Furstenberg and Robert Dalliah are offering a wonderful appetizer that requires no more work for you than putting out the beautiful house cured salmon and slicing some bread made by Baguette Republic. And since you have a lot of cooking to do, we'll have wonderful desserts that you can buy to finish your dinners.

We are taking orders now and will continue to do so through Monday, December 20th at 5pm. Orders may be called in at 202.234.6218 or emailed to hello@perrysadamsmorgan.com. We will accept payment when you order and ask that you to pick up your orders on Friday, December 24th between the hours of 9am and 5pm.

Gravlax

Mark’s House Cured Gravlax | House pickled vegetables | Swedish mustard $40/lb

Bread

Parisian Baguette $3.00

Parisian Flute (double baguette) $5.00

Desserts

9” Cranberry Walnut Pie $22.00

8” Pear Tart $20.00

8” Seasonal Fruit Tart $30.00

Homemade Panettone $12.00

Homemade Dresden Stollen $16.00

10” Chocolate Buche de Noel $38.00

10” Vanilla Gran Marnier Buche de Noel $38.00

10 Assorted Sugar Cookies $7.00

5 Gingerman Iced Cookies $15.00

5 Christmas Iced Cookies $15.00

Choose a starter, main entrée and dessert for only $25 not including tax & gratuity - this menu is subject to change

STARTERS

new england seafood chowder salted pork | oyster crackers

baby iceberg salad cabrales spanish blue cheese

egg & tapanade bruschetta hard-boiled egg | olive spread | toasted bread

mini sushi chef’s choice 2 pc nigiri 3 pc maki

baltimore coddie codfish fritters mustard

ENTRÉE

chef’s vegetable platter chef’s choice

sautéed rainbow trout garlic rosemary baked potato wedges | path valley greens

chirashi chef’s choice sashimi | seasoned rice

grilled pork chop cabbage confit | warm potato salad

DESSERT

pecan pie whipped cream

pumpkin pie whipped cream

Dear Rocks,

We are very sorry to hear about your less then exciting experience here at Perry’s, however, we are very excited about all the changes underway at the restaurant.

First, we have hired a great new chef, Jose Picazo, from Madrid who brings over 30 years of Spanish cooking experience, 7 of which were spent with Jose Andres at Jaleo. The menu at Perry’s is being changed to new world tapas, because we want to serve our customers something new and inexpensive. As always the ingredients are fresh and everything is made from scratch. We plan no changes in our sushi menu. We have not yet announced publicly our new chef and menu, as we hoped to give him a few weeks to settle into the restaurant and create his new menu.

Second, our roof top is open with a newly completed facelift. We opened the railings and changed the bar and lighting. We expect these renovations to provide a more open feel when dining on the roof.

In the 25 year tradition of Perry’s, we are proud to say that we have always been willing to change to meet the desires of our customers and to keep the experience of dining at Perry’s new and refreshing. It is unfortunate that you had your meal in the early stages of making these changes and we would hope that you come back to give us another look.

Again we apologize for your recent unhappy experience, and will take your remarks into consideration as we continue to implement our new vision. Please call me anytime at the restaurant.

Sincerely,

Saied Azali

Owner

Okay, so I'm three years late. Big deal.

(Actually you can find the details here, and also from a later meal here.)

Perry's has gotten an incredible amount of mileage out of the press for it's "drag brunch," but Sunday night at the bar was just a plain drag. A lifeless bartender took my drink order - for a bottle of beer - and then proceeded to take a phone call and remain on the phone for several minutes - this was at an empty bar, and I was just sitting there, waiting.

To knock down my beer with, I got an order of the classic Spanish tapa (with a typical Perry's-fusion name) Brava Potatoes ($7). The cubed potatoes - sitting in a bowl with a few toothpicks - were freshly fried, but the "spicy tomato" tasted a lot like Old El Paso, and the "aioli" would have made Poivrot Farci's skin crawl. This place was a dead zone Sunday night, as was Adams Morgan in general.

Cheers,

Rocks.