Five Things: Persimmon, Bristol
Monday, May 03, 2010
GoLocalProv's culinarian had dinner at the East Bay's hottest restaurant. Here are the five things he wants you to know.
Pleasant Surprises: Start me off with an amuse-bouche any time. When it is an impeccably designed native apple and celery root soup brought to table just moments after I sit down, even better. Surprise me again by serving a warm lamb rillette. Forget tradition, I’m now convinced this typically cold spread was meant to be served warm. Especially the way Chef Champe executes: he dips the rounded rillette in a mustard-and-bread-crumb mixture before pan frying, then serves it alongside a slow-roasted saddle cut of lamb.
Go Green… or Go Home: Great food… great, but you can still be eco-friendly too. Persimmon’s use of local, seasonal food supported by an oil-recycling program through Newport Biodiesel tells me that they are passionate about nurturing the environment as well as their patrons.
Wine list: As a cocktail lover, I wanted a cocktail list to indulge in. No luck, although bartender John Libonati’s Blood Orange Caipirinha demands imbibing! Meanwhile: what Persimmon lacks in cocktail listings, it more than makes up for with its skillfully selected wine offerings.
Hit "Save": Persimmon, 31 State St, Bristol, 254-7474, Persimmonbristol.com. Open Tues-Sat January-June, Tues-Sun July-December (closed Mondays all year). Dinner served starting at 5 pm, reservations accepted and walk-ins always welcome.