Perrone’s Restaurant and Bar
This upscale Pawleys Island eatery is a quaint place to enjoy world cuisine prepared with responsibly-sourced ingredients from the best available purveyors around the country. Chef and owner Steve Perrone also uses the sous-vide method of cooking many of the proteins on the menu, which results in extra flavor and perfect temperatures every time.
The dinner menu is divided into four sections – Soup and Salad, Starters, Large Plates, and Small Plates. The first list is short and sweet, featuring unique takes on Crab Soup (aromatic broth, sautéed leeks, Roma tomatoes, splash of heavy cream) and Lobster Bisque (sous-vide and butter poached lobster, sweet tomato, lobster oil, fresh chives). Salads include the Caesar (with housemade anchovy and pasteurized egg dressing), Arugula (Roma tomatoes, Vermont goat cheese, fig and balsamic dressing), and Bleu Salad (Wisconsin buttermilk bleu cheese, crisp romaine, Berkshire bacon).
The Starter section is a collection of internationally-influenced appetizers with highlights like the ground pork and housemade kimchi Eggrolls; goat cheese, rosemary, thyme, and lemon zest-stuffed Piquillo Peppers; Spicy Calamari and Shrimp Bruschetta; and Painted Hills Steak Tartare (fresh quail egg yolk, toasted French baguette). The Large Plates continue the world cuisine theme, reaching into South America, Africa, Asia, and Europe for inspiration.
For a culinary adventure, check out the Peruvian Tuna Causa (grilled Yellowfin, whipped potatoes, hot pepper paste, Piquillo peppers, Kalamata and Lucque olives, artichokes), the Morrocan Poussin (all-natural sous-vide chicken, Israeli cous cous, dried apricots, numerous spices), or the Nduja, an Italian pork dish of belly, shoulder, and cheek with prosciutto, mascarpone cheese, and buccatini pasta. For something more familiar, consider the cherry wood-smoked Duck Breast (wild rice with cherries and apricots, sous-vide baby carrots, veal and dried cherry-port demi-glace), the center-cut Filet Mignon (two potato mash, grilled broccolini, port and raspberry veal demi-glace), or the Berkwood Farms Pork Chop (shitake mushroom polenta, tasso ham, grilled corn, white wine).
In addition to an absolutely gargantuan list of spirits, the Dessert options include Bindi (Italy) Tiramisu, Ferrara’s Bakery (NYC) Cannoli and Cheesecake, Cobbler and Crème Brulee of the day, and High Road (Atlanta) Sorbets and Ice Creams.
General Manager and owner Eileen, wife of Steve, is responsible for the modern, cosmopolitan vibe in the restaurant. Sleek and stylish, but welcoming, the space is unique for an area where shabby-chic interiors are so prevalent, to the point that your first trip to this excellent restaurant almost feels like a Dorothy moment. “Toto, I’ve a feeling we’re not in Pawleys Island anymore.”