Beaumont Village restaurant SouthFork recently updated its dining room color palate to warm tones with soft lighting and changed its name to Perlot. Here’s a little back story for our newsletter readers.
Q. Who’s behind Perlot?
Business partners and co-owners Eric Schindele and Casey O’Brien are Portland area natives who have been friends since junior high school. The twosome had a long-shared dream to open a restaurant together. Eric has extensive experience in the neighborhood bar business and, with a degree and experience in economics, Eric manages the financial and “back end” of the house for Perlot. Casey is a restaurant industry veteran largely in the corporate arena. He’s been in the business since 1995, with stints that include management for McMenamins and sales for Boyd’s Coffee. Casey manages Perlot’s front end as the operations manager.
Executive Chef Patrick McKee brings over 20 years of culinary experience to Perlot, including 10 years under acclaimed chef Vitaly Paley of Portland’s Paley’s Place. The duo won the coveted Iron Chef award in 2012.
Q. After being open for about a year you changed the restaurant’s name from SouthFork to Perlot. Why, and what does Perlot mean?
Casey: We were finding that due to our name customers erroneously thought we were a southern fare restaurant, which we are not. We consider our menu to be “New American cuisine.”
Eric: Perlot is a family name. I had a great, great, great uncle by that name who came to America during the Gold Rush of the mid-1800s. He spent a winter in Portland and, noting the absence of fresh produce, he grew and sold vegetables here in an early “farm-to-table” enterprise. We felt the name Perlot spoke to Patrick’s focus on using seasonal, local ingredients and his adventurous culinary style.
Q. Tell us a little about your culinary focus.
Patrick: I aspire to create food that’s approachable, but globally inspired. In my childhood I spent time in Asia and later traveled to Spain, and I learned the French-style technique of cooking under Vitaly, who is classically trained. All of these elements play out in my cooking.
Q. What are a few menu items of late?
Patrick: Crispy softshell crab on a bed of soft polenta, house made ravioli with fresh lemon ricotta cheese, mushroom dashi, and a pork belly BLT, to name just a few.
Q. What is your most requested meal?
Casey, Eric, and Patrick: Our hamburger!
Q. Beaumont Village isn’t known as a foodie hub, as perhaps is Alberta Street or Division. Do you find it a challenge to have your restaurant located here?
Casey: We love being in Beaumont Village. There are neighborhood staples like Amalfi’s, Alameda Brewpub, and McPeet’s, which have served this community well and for a long time, but we would love to see more restaurants on the street! Also, we don’t see as many families as we thought we would. Wednesday is family night, and any child gets a free child’s menu meal, so we encourage people to bring their kids!
Q. What else should readers know?
Casey: During our brunch we have live Jazz music and a killer eggs benedict with smoked butter hollandaise sauce, and much more, of course! We also have a great children’s menu everyday, and outdoor seating is available when the weather is cooperative. Follow us on Facebook for special events.
Eric: People who are into wine love our wine list! We also have signature cocktails, and in concert with Adega Northwest winery, we will soon be offering a new private label wine.
Perlot is located at 4605 NE Fremont St. For menu and hours of operation information visit perlotpdx.com, find them on Facebook or call 503-477-4453.
Writer’s Note: Ambiance, staff, and service are fantastic, the mac ‘n cheese and Brussels sprouts are some favorites, the softshell crab dish is sublime, and my husband always orders the hamburger!