Yerba Buena Perry
1 Perry Street
New York, NY 10014
(212) 620-0808

I’ve been highly anticipating the opening of the new Yerba Buena because I loved the first one and, honestly speaking, Perry Street is closer to my hood. Since it’s opening less than a month ago, the new YB has been flooded with foodies. After finally managing to snag a reservation, I can see why.

The décor at the Perry Street is simple with a Latin flair, black and white checkered floors, green walls and cream-colored, studded chairs. I started off my meal with the Chupa Cabra cocktail, which I highly recommend if you enjoy a refreshing tequila drink. My cousin and I started with a tasting of the four different ceviches YB offers—my fave was the Rib Eye ($14), which was served with cilantro, Peruvian corn, and sea urchin. It was very tender and had just the right amount acidity to balance the meat. The Tiradito ($13) was good too, but the highlight of that dish was really the Peruvian maiz cancha, which is like a combo of popcorn and sunflower seeds, except tastier and more addictive. The Empanadas ($12) with spinach, manchego cheese, corn, and fig were delicious. The cheese and fig reminded me of the familiar “guayaba and queso” combo. My cousin loved the Croquetes de Queijo ($8), filled with manchego cheese and pickeled jalapeno, which were an upscale YB take on jalapeno poppers.

I ordered the grilled black cod ($28) as my main course and it was stellar. One of the unique options at YB Perry is their Parrillada which offers many different cooking options for all of their meats. My cousin chose the skirt steak and she enjoyed it immensely. We split the bonato fries ($6) as a side dish. They were sprinkled with Pimenton (red pepper salt) that, to my surprise, added a wonderful spicy element to an otherwise simple root veggie.

By the time the dessert came we could hardly breathe, but managed to have a few bites of the dulce de leche sundae ($9) with bananas and candied pecans. The sundae was like the Latin version of a banana split and oh so good! It’s safe to say I’m addicted.