Pera Mediterranean Brasserie  $$$$$

 

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Rated a top five newcomer by Zagat in 2008, Pera Mediterranean Brasserie brings an authentic taste of Eastern Mediterranean cuisine to Manhattan. Located at 303 Madison Avenue, Pera is the first venture from Burak Karaçam and Cem Erenler of BK Restaurant Partners, LLC. Both hail from Turkey and have enlisted Sezai Celikbas of internationally renowned Kosebasi Restaurant in Turkey and Jason Avery, previously of the Regent Wall Street, as the restaurant’s co-executive chefs.

Pera derives its name from an elegant neighborhood in Istanbul that has served as the melting pot for many cultures and cuisines since the seventeenth century. The executive chefs lead a team of specialty cooks from Turkey and are collaboratively introducing lesser-known mezes and meat preparations to a New York audience. Pera features numerous mezes, specially prepared and marinated cuts of grilled meats and seafood, traditional and modern Mediterranean side dishes and regional breads baked à la minute. Guests can order à la carte or try the traditional chef’s tasting menu, featuring assorted successive servings of lamb, beef and chicken.

Designed by Melissa Brown, Pera’s interior balances warm earth tones and natural materials with the vibrant colors of Mediterranean cuisine. Cranberry, forest green and eggplant accents, rich yet mellow woods—walnut for the walls and exotic decorative zebrawood for the bar—onyx and alabaster panels and ceramic tiles are among the standout design elements. A long communal table sets the stage for larger parties and gatherings. The furniture is also designed by Brown and is similar in spirit to the restaurant’s cuisine—inspired by the East, but adapted for New York. Each piece is handcrafted and sits low to the floor, creating a relaxed Eastern aesthetic. Brown effectively lowered the ceiling to make the large, elegant space more intimate by hanging two palas (unique, traditional arched Turkish knives), made of sheetrock and covered with duchess satin.

Karaçam and Erenler hope that Pera will add to New York’s culinary landscape by offering a new level of authenticity in Mediterranean cuisine served in a warm and elegant setting.

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Homemade Grape Leaves—Thinly hand-rolled with rice, currants and a blend of spices

Roasted Whipped Eggplant—Lightly drizzled with extra virgin olive oil and fresh lemon juice

Warm Hummus—With extra virgin olive oil and crispy air dried beef pastirma

Crispy Phyllo Rolls—Filled with Turkish white cheese and served with yoghurt cacik

Eggplant and Tomato Timbale—Tender cubes of baby eggplant, roasted tomato purée and fresh hot chilies

Mini Shish Trio—Marinated lamb, harissa shrimp and soujouk with fresh lavash

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