Pera

Pera derives its name from an elegant neighborhood in Istanbul that has served as the melting pot for many cultures and cuisines since the 17th century. The executive chefs lead a team of specialty cooks from turkey and are collaboratively introducing lesser-known mezes and meat preparations to a New York audience. Pera features numerous mezes, specially prepared and marinated cuts of grilled meats and seafood, traditional and modern Mediterranean side dishes and regional breads baked à la minute. 

Signature mezes include warm hummus, beef and bulgur tartare, mini shish trio of marinated lamb, harissa shrimp and soujouk with fresh lavash and fresh baked pidettes (mini Turkish flatbreads) topped with a choice of traditional options such as eggplant, ground beef and soujouk (spiced Turkish sausage). The main courses focus on delicately marbled grilled meats that are cooked on a 10-foot-long open flame grill. Guests can choose from a number of varieties of different cuts of lamb, beef and chicken or opt for the traditional chef's tasting menu featuring assorted successive servings of all three.