Views:2283|Rating:4.91|View Time:4:58Minutes|Likes:52|Dislikes:1 WASHINGTON D.C. AND VIRGINIA VLOG
I went on a trip to the states with my basketball club and I loved every second of it! Amazing experience!
– [Bob] Persimmons is located directly on the Neuse River with a dock access for customers arriving by boat, but the menu isn't built primarily around seafood, as some might expect. – We focus on ingredients. We focus on what we can find local, what our farmers have, what our ranchers have, what our fishmongers have. It's purely ingredient driven food. We try and treat it with respect, have some fun with it. I don't necessarily want everything to be familiar, just because I like to enjoy what we do and we like to have fun. – [Bob] The offerings are fun and a little bit quirky. For example, the fried green tomato and pimento cheese beggar's purses are some of the most imaginative sharing appetizers I've ever encountered. Phyllo dough encases the pimento cheese filling served alongside local arugula, crispy country ham, and roasted tomato shallot vinaigrette. Mmmm, mmm, mmm, mmm. Crispy and lusciously rich at the same time. Sea and land, North Carolina tuna and beef tartare. This tuna has sort of a chili, peppery, South African Peri Peri Sauce kind of a treatment. We have a local quail egg on top of the Harris-Robinette Ranch grass fed beef, got some rye toast, got some micro greens, got a little savory flan here. This is, I just don't even know where to start. I'm gonna start with the tuna. Oh, mmm! Oh my goodness, that's good. Now how lucky am I to be able to get a quail egg with this beautiful beef? Mmm, naturally that has a whole different feel on the palate, beef is just silky, flavorful but very very delicate, wow! Now this, as I say, is a flan. It's almost like the filling for a quiche, kind of savory but a little tiny bit on the sweet side. Mmm! That's such a good pillow for that spicy tuna too. That just balances out. Mm. North Carolina Mountain Trout from Rainbow Trout Farms is served with almonds, french beans, a wonderful and unique sugar beet risoto, and a lemon brown butter reduction. And talk about a gorgeous and well pedigreed club sandwich! Persimmons orders a couple of whole pigs every month from Nooherooka Farms, and the ham and the bacon for this sandwich are made from those, while the turkey is roasted in house. This is a hefty handful and it's fantastic! And more or less just for bragging rights and a little extra swagger, they like to make their own house pub chips. Unbelievably large, luscious Diver scallops and shrimp served with fettuccine. And you'll see the fettuccine noodles and the shrimp get kind of a green color from a lemon and herb infused olive oil. Lots of fun food choices, great location, and on a pretty day, enjoying the river breeze on the deck. Persimmons is a great bet. For North Carolina Weekend, I'm Bob Garner. – Persimmons Waterfront Restaurant is at 100 Pollock Street and they're open for lunch, dinner and Sunday brunch. For more information, give them a call at 252-514-0033 or go online to persimmonsrestaurant.net.
Views:780|Rating:5.00|View Time:3:54Minutes|Likes:12|Dislikes:0 Bob Garner samples the innovative seafood at Persimmons Waterfront Restaurant.