Yerba Buena Perry
Photo: Hernan F. Rodriguez
Latin kitchen Yerba Buena didn’t feel it was right to keep the fiesta limited to the East Village, so chef Julian Medina and partner Chris Gilman opened a second location across town. It’s not an exact clone of the original, however: Yerba Buena Perry has its own signature dishes and drinks, plus a larger list of ceviche.
The Food: Progressive Pan-Latin fare, with influences from Peru, Cuba, Argentina, Colombia, Mexico and Spain.
The Design: Lime-green walls; a white marble bar, with an ebony-colored arch dominating the bar back. Wainscoting adds a touch of class, while the black-and-white tiled floors bring a tango parlor to mind. Bromeliads and palms add a touch of the tropics.
Sample Dishes: Ropa vieja of tamarind-glazed duck confit ($26); manchego cheese croquettes ($10); tuna belly taquitos with avocado and habanero salsa ($10); and a collection of innovative fries, made with watermelon, avocado and hearts of palm ($5).
Sample Dessert: Dulce de leche crêpe with spiced pumpkin seeds and pistachio ice cream ($9).
Sample Drinks: A smoky Mezcal Maid, with Scorpion mezcal, cucumber, lime and yerba buena ($12); the fiery El Chupacabra, with Herradura blanco, cucumber, Cholula hot sauce, salt and lime ($12).
The Crowd: Latin-loving locals starved for some sazon.
The Tunes: Classic Cuban to contemporary Spanish-language pop.
Eco Extra: The restaurant makes a concerted effort to be green by using organic meats and produce, sustainable seafood and metal stirring straws instead of plastic ones.
The Deets: 1 Perry St.; 212-620-0808.
– Kathleen Squires