While things are still more or less under wraps, a little information about what Paul Virant has planned at Perennial has emerged. Zagat reports that Virant will have a prix-fixe menu that will change frequently based on seasons and availability of ingredients. He'll also have about a dozen a la carte items, all sourced from local farms like Slagel (pork shoulder), Gunthorp (chicken fricassee) and Klug asparagus for soup. We can't wait to see what the actual menu looks like. At least until he changes it again. [Zagat]
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