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Sustainably Sourced
Sustainably Sourced
A classic restaurant near Central Park
Located in the iconic Pierre Hotel on Manhattan’s Upper East Side, Perrine is polished yet relentlessly playful. Under the direction of Executive Chef Ashfer Biju, the farm-to-table restaurant’s seasonally inspired menus skew toward what’s fresh and fun - a parsnip here, a peach there, chilies to spice things up, cucumbers to cool things down. The end result, naturally, is the kind of unexpectedly indulgent dining you dream about all day, every day.
HOURS OF OPERATION
BREAKFAST 7:00 am - 10:30 am
BRUNCH - Saturday & Sunday 11:00 am - 4:00 pm
LUNCH - Monday to Friday 11:30 am - 3:30 pm
DINNER - 4:30 pm - 10:30 pm
BAR 4:30 pm - 12:00 am

Al Fresco
Dining On The Rose Terrace
Be transported to the South of France on our intimate Rose Terrace. An unrivaled setting for dinner alfresco, our charming open-air terrace offers beautiful bistro-style seating with all the requisite social distancing and fragrant sidewalk gardens.

Farm Fresh Sustainability
At Perrine, we’re dedicated to keeping all menus seasonal and reducing our carbon footprint by sourcing the best local and regional ingredients. Nearly half of Perrine's food products come from the tri-state area, Pennsylvania, Vermont, and Massachusetts. At this NYC farm-to-table bistro, we proudly support artisanal and local growers, in addition to working with sustainable food programs and vendors.
Reviews we Love
The Team
Ashfer Biju
Executive Chef
Ashfer Biju brings a worldly vision inspired by regional ingredients to Perrine. He has designed a refreshing balance of innovative creations and classics representative of beloved dishes from The Pierre’s vintage menus.
Raised in a family of restaurateurs near Kerala, India, Chef Ashfer grew up with a passion for seafood. After earning his hospitality degree in India, he found his burgeoning career taking him all over the globe—from the Culinary Institute of America to kitchens in Napa Valley, the Maldives, Jean-Georges in London, and throughout Southeast Asia.
In addition to Perrine, Chef Ashfer oversees The Rotunda, Two E Bar & Lounge and special events in The Pierre's legendary function space. He manages a team of 50 cooks and seven sous chefs that, during the busy season, serve up to 5,000 people per day.