Perle Mesta

Perle Mesta delivers an elevated dining experience with imaginative dishes and top-notch service. The Lavender Duck was a highlight—perfectly cooked, tender, and subtly infused with floral notes that added depth without overpowering the dish. The prawn was also a nice addition. The cocktails were equally impressive. The Silk Roads stood out and was well balanced. Kyoto Nights was also one to note, showcasing the bar’s creativity. Jason provided outstanding service, striking the perfect balance between attentiveness and warmth. His thoughtful recommendations enhanced the evening, making an already delightful experience even better. Perle Mesta is a must-visit for anyone seeking inventive cuisine, exceptional drinks, and impeccable service. Looking forward to my next visit!

Perle Mesta offers a great dining experience with delicious flavors. The caviar was a treat, and the tasting platter calamari, scallops, and steak was cooked perfectly. A great spot for a special meal!

Perle Mesta is where you go when you want to feel fancy fancy. The experience was absolutely top tier, and Chef Black? That man thinks of EVERYTHING. From the perfectly plated dishes to the surprise anniversary letter, I half-expected him to show up and personally sing “Happy Anniversary” to us. The food wasn’t just delicious; it was so beautiful I had to pause and ask myself if I was cool enough to eat it. Spoiler: I’m not, but I did anyway. Now, this isn’t your “let’s grab dinner because we forgot to thaw the chicken” kind of spot—this is where you go to celebrate life’s BIG wins. It’s not an every-week dinner, but for a special occasion? Worth every penny. Chef Black, you’ve officially set the bar so high, my regular Tuesday night tacos are offended.

“If you’re looking for a fine dining experience with exquisite flavors in every dish and drink, Perle Mesta is an absolute must. The service is impeccable, and when paired with the timeless elegance and charm of the Skirvin Hotel, it creates a truly unforgettable experience. From start to finish, every detail is thoughtfully executed, making it the perfect destination for a special evening or celebration. Highly recommend!”

Incredible experience! The food, cocktails, wine and the service were absolutely amazing. We went in with a party of eight and the staff didn’t blink an eye. This is a group of foodies; they are experienced and well traveled diners who are particularly picky. Everyone agreed that this was the best dining experience they have had in a very long time. One compared the quality to The Rivers Cafe in NYC. A HUGE compliment to the staff and chef black! STAFF: First and foremost was the service. Our waiter Jason, was so knowledgeable. He knew the menu indepth and could answer any question about the intricacies of any dish on the menu. His knowledge about the wine list and choices was extensive and his recommendations of cocktails was incredible. In watching the rest of the staff, they seemed equally experienced, attentive and knowledgeable. Cocktails and wine: The cocktails were unique and fun with seasonal offerings. The wine list was solid with great selections. Jason‘s knowledge helped us choose the perfect wine for each dish. FOOD: There were eight of us so we tried the majority of items on the menu. For appetizers, we had the scallop lollipops which were excellent, and the plantain chips, which were a fun addition and perfectly cooked. For entrées, the steak, duck, and venison were all fabulous; excellent flavor, perfectly seasoned and cooked to perfection. The fish was rich and luscious. The vegetarian truffle pasta was subtle and flavorful. But the absolute star of the evening was the mushroom truffle pizza. The crust was crispy, and the flavor was absolutely luxurious! We all had a piece and wanted more. In fact, writing about it now, days later, my mouth is watering and I want to go get it right now. ATMOSPHERE: The inside of the restaurant is dramatic with white walls and a highlighted white bass relief on the walls. The booths and chairs were art deco design in velvety peach and turquoise. The bar area is dark with the original stained glass behind. While I love the lighting, it is almost too dark. The only recommendation that we have is with the atmosphere, which is a little stark and subdued. Our first impression was that it was almost oppressive; too serious, formal and intimidating. The music is so quiet we could barely hear it. They need to make the atmosphere a little more light and fun. It is very, very close, just minor adjustments are needed to make the atmosphere as unforgettable as the dining experience.

You have a guest from out of town and want to impress them? Have a birthday coming up? Want to celebrate a promotion at work? Or just regularly want to fine dine? Look no more ✋🏼! This place is it… Chef Andrew Black has outdone himself. Array of delectable food, your taste bud will do a little dance everytime you take a bite! Highly recommend, you’ll be hooked!

Perle Mesta convey's an elegant ambiance, blending traditional French influences with modern approaches. The table settings are typical for a restaurant of this caliber. However, there are a few critiques of the atmosphere. The tables are placed too close together, making it easy to bump into the chair behind you with a slight move back. Additionally, the couches, while comfortable, are so deep that it can be challenging to get up due to the heavy tables and limited maneuvering space. Service for the evening was provided by Andy, who did an adequate job. We also noted that Chef Black was not present, which was surprising given the significance of Perle Mesta as a new restaurant. Brick-Fried Roasted Bay Scallops with Garlic, Lemon, and Parsley: This dish is presented elegantly on a scallop shell. The scallops are well-cooked and bask in a rich butter sauce. However, the initial bite was overwhelmingly salty due to the coarse grain salt sprinkled on top. Parmesan and Truffle Fried Okra Crisp with Candied Lamb Belly and Sauce: The okra was cooked to a crisp, with the familiar flavor of truffle oil or truffle dust dominating the initial palate. The texture contrast between the crispy crust and okra was pleasing, and the lamb belly bits added a unique sweet, earthy flavor. The accompanying sauce, which tasted like ranch. F5 Kobe Beef, Bay Scallops, Black Truffle Smoked Trout Roll Aioli, and Crispy Calamari: The skewer featured intertwining notes of scallop and beef, which were enjoyable. However, the aioli, when added, overpowered the delicate flavors of the beef and scallop. Spiced Plantain Chips with Ranch Garlic Aioli and Mango Soca Aioli: The plantain chips were cooked well. The ranch garlic aioli had the consistency and taste of typical ranch sauce, while the mango soca aioli was crisp, refreshing, and vibrant. Resembling a salsa, the mango soca aioli was the standout highlight, featuring delightful notes of watermelon balanced with acidity. This sauce could be reinvented as a gazpacho and would be brilliant. Salad - Cured Bluefin Tuna, Crispy Sunchoke, Romaine Hearts, Ginger, Dehydrated Strawberries, Triple Milk, and Garlic Chips: This salad had a good balance of refreshing romaine hearts and delicate bluefin tuna, which featured a smoky flavor profile with cumin notes. The dehydrated strawberries added an interesting contrast of flavor and texture. Pizza - Mushroom and Truffles on a Cracker-Thin Crust: This pizza was the highlight of the evening and the only dish that reached the level of "excellent." The firm crust held the toppings masterfully, and each bite burst with delicate flavors of mushroom and truffle, giving way to earthy middle notes and a delicate cracker finish. Sorghum-Glazed Sea Bass with Crispy Pearl Black Rice and Citrus Beurre Blanc: The sea bass was slightly overcooked and had a watery consistency. Each bite featured strong initial sweet notes of sorghum, dominating the palate before momentarily revealing middle notes of sea bass, followed by end notes of sweetness from the citrus beurre blanc. Lavender Duck with Black Trumpet Cream: The duck was poorly cooked, with an incredibly soft and gummy fat layer, and was overall medium to medium-well done. The trumpet mushroom tasted like a mushroom casserole rather than highlighting the delicate flavor profile of the trumpet. The demi-glace drizzle had a pleasant rich flavor profile that tried to enhance the dish. The crispy potatoes were soft and featured a dusting of Parmesan. The carrots were overpowered by astringent artificial truffle flavor, masking their delicate taste. The cake had a commercial chocolate flavor profile, similar to something between Hershey's and Ghirardelli. It was dense with a traditional creamy texture. The strawberry coulis, made in-house, was not a true coulis but more akin to a sorbet with oversized ice chunks.

Chef Black has done it again. We had an incredible dinner and evening at Perle Mesta tonight. It started with Chef Black greeting us at the door when we arrived. He even took a few minutes to show us around and talk about his vision. The service was wonderful. They also got their liquor license today so Cayley had their first official cocktail. The food was inspired as expected. Very bold flavors in everything we had this evening; both drinks and food. Everything was cooked to perfection and the timing between courses was perfectly spaced. We didn’t feel rushed and spent about an hour and a half there. Chef Black came out again toward the end of the meal which is always a special touch. It was a different experience than his other restaurants but no less impressive or delicious. We will be back. Bravo, Chef Black and team. You made my wife’s birthday dinner one to remember.