Dining

Chef Kevin Perrin creates menus with a nod to New American as well as classic French while embracing modern techniques and current trends. Using seasonal and locally-sourced ingredients for inspired dishes such as braised beef short ribs with Kabocha squash puree, green apple and farrow.

Chef Bio

Chef Kevin Perrin grew up on a small family dairy farm in South Wales, NY. It was there he gained his appreciation for local seasonal produce and hard work.

He began his culinary career, which spans more than two decades, in the kitchen of the Old Orchard Inn. This led him to enroll at the Culinary Institute of America (CIA). While attending CIA, Kevin completed stages at the Hotel Stanhope, Four Seasons NYC, and participated in a dinner at the James Beard house under chef Floyd Cardoz of Tabla restaurant. Kevin completed his externship at Snow Bird Ski Resort in Salt Lake City Utah during the 2002 winter Olympics.

Upon graduating, he entered the prestigious kitchen of the Rue Franklin restaurant. During this formative time, he learned the importance of quality ingredients, high standards, and a strong foundation in French cookery. From there he assumed the role of sous chef at the Buffalo Club followed by a chef consultant position with Larkin Development, a three-year stint as chef de cuisine at the Rue Franklin, and three years as executive chef of the Filling Station and Larkin Square.

Dining options

Lunch
Certain weekdays at 12:30 pm check calendar
Bistro Dinner
Certain weekdays from 5:00 - 8:00 pm check calendar
A la carte • Fine wine list • Market-priced