We ate at Persimmon in Bristol the other night and enjoyed it very much. Good thing # 1 -- they had half bottles of wine which is great as my husband no longer drinks. I had a very nice half bottle of cabernet (donm't remember what) for $18.
My husband had the lobster risotto appetizer which, he said, was superb -- and more lobster than risotto! I had the crab salad with avocado, which was very good -- a circle of crab with slices of avocado and mini greens on top.
He had duck for his main course and I had the tautog with mussels -- very well done but not enough mussels!
He had lemon parfait for dessert and I had a taste - also excellent. We were very pleased.
We are Philly chowhounds visiting our daughter in Barrington and enjoyed Persimmon very much.
so glad you liked it. we ate there for the first time this summer . we found the staff gracious and the room handsome. The food had a number of unusual ingredients that intrigued me, and we found the dishes v. good but not superb, and very expensive for the portion size.
The cheese appetizer course "with surprises" is very good, and especially so with wine accompaniment.
Honestly now, a few Marcona almonds, a brush stroke of reduced balsamic vinegar, a dabble of candied ginger and three cheeses and they call this a signature dish? I call it pretension.
Champe Spiedel is a talented cook who does a few things quite well, but in other regards he misses the point by stoking his ego more than being able to do well by his customer. He has moments of brilliance marred by uneven experiments. A term used when referring to his restaurant as being “a work in progress” pretty much sums up what the chef/owner delivers at Persimmon: inconsistent fair that ends up being a crapshoot. And that foam he serves on top of that Lobster Risotto noted above, egad, a twenty something chef in Bristol trying to emulate El Bulli??!!
I've never been to Persimmon and bewley's description of the cheese plate DOES sound extremely disappointing, but this quote:
"And that foam he serves on top of that Lobster Risotto noted above, egad, a twenty something chef in Bristol trying to emulate El Bulli??!!"
is a low blow and makes it seem like you have a real vendetta. I mean, if you don't like it you don't like it, but foam is a trend that any avid restaurant-goer or reader of the NY Times dinign section would be familar with. It barely seems like emulation. He's stolen a piece of El Bulli's repertoire that many other chefs have as well. It could be bad, but it seems like you're judging him for being experimental, trendy or young. Besides, who cares if he's 20-something?