Perle Mesta — Restaurant in Oklahoma City

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...

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...

I visited this restaurant on Mother’s Day for the first time. I love Chef Black’s Grey Sweater, Gilded Acorn, and The Black Walnut. I am disheartened to say my visit to Perle Mesta fell short. Upon arrival we were sat, and the hostess had to locate some menus. She was moving so quickly, she nearly threw them as she was walking past the table. (Mine nearly slid into its place, and was catty-corner) After being given a food menu, we sat for about 12 minutes before I had to get up and ask the young lady at the hostess stand for a cocktail menu, water and a waiter. After getting that taken care of, I asked the waiter for a recommendation on drinks. Something sweet, and she suggested the “Call Me Madam”, so I went with that. A light purple drink, with a white foam on top came to the table and it was delicious. I ordered a second and my partner ordered one as well. This time two dark pink drinks came with no foam. The flavor profile also was different. We did not drink them but asked the waiter if they were made incorrectly and that they tasted differently. He came and very sternly advised that it was the same exact drink and he watched the bartender make it, but he will have them make it again. Once again two dark pink drinks came, and I showed the waiter the photo I had taken of my first drink and asked if it were the same. He said well no they aren’t, but maybe he added a little extra gin. My partner grabbed the manager and I showed him the photo and he quickly caught on that the first time I was given a mocktail by mistake-The Call Me Darling- even though I had ordered the Call Me Madam- the waiter stood there visibly irritated. I felt like the customer service needs some improvement. Being argued down that I am drinking the same thing, smacking your leg as you are walking off to have them remake a drink just didn’t sit well with me, and definitely not an experience I would expect to have at this level of establishment. The grits and steak bowl were delicious-though delicious I am unsure if I will return or recommend to others without a bit...