Persimmons Waterside Restaurant

Published by Darron Toy on



– [Narrator] Persimmons
is located directly on the Noose River
with a dock access for customers arriving by boat but the menu isn't built
primarily around seafood as some might expect. – We focus on ingredients, we focus on what
we can find local, what our farmers have,
what our ranchers have, what our fish mongers have. It's purely ingredient
driven food. We try and treat
it with respect, have some fun with it. I don't necessarily want
everything to be familiar, just because I like
to enjoy what we do and we like to have fun. – [Narrator] The
offerings are fun and a little bit quirky. For example, the fried green
tomato and pimento cheese beggar's purses are some
of the most imaginative sharing appetizers
I've ever encountered. Filo dough encases the
pimento cheese filling served alongside local
arugula, crispy country ham and roasted tomato
shallot vinaigrette. – Mm, mm mm mm. Crispy and lusciously
rich at the same time. So if you come in as a couple, you can get a couple
of the beggar's purses filled with pimento cheese and then dig in and share
the fried green tomato, the country ham, the
roasted tomato and so forth. I'm impressed. – [Narrator] Another
sharable appetizer you don't want to miss,
the crispy brussels sprouts with velvety chunks of pork
belly from Nooherooka Farms, Goat Lady Providence cheese and an incredible balsamic
and bourbon honey sauce. Sea and land, North Carolina
tuna and beef tartar. This tuna has sort of a
chili, peppery South African peri-peri sauce
kind of a treatment. We have a local
quail egg on top of the Harris Robinette
Ranch grass fed beef, got some rye toast,
got some micro greens, got a little savory flan here. This is… I just don't even
know where to start. I'm gonna start with the tuna. Mm. Oh my goodness that's good. Now how lucky am I to be
able to get a quail egg with this beautiful beef? Naturally, that has a
whole different feel on the palate. Beef is just silky, flavorful but very,
very delicate. Wow. Now this, as I say, is a flan. It's almost like the
filling for a quiche. Kind of savory but a little
tiny bit on the sweet side. That's such a good pillow
for that spicy tuna too. That just balances that. – [Narrator] North
Carolina mountain trout from Rainbow Trout Farms
is served with almonds, french beans, a wonderful
and unique sugar beet risotto and a lemon brown
butter reduction. And talk about a gorgeous and
well pedigreed club sandwich. Persimmons orders a couple
of whole pigs every month from Nooherooka Farms and
the ham and the bacon for this sandwich
are made from those while the turkey is
roasted in house. This is a hefty handful
and it's fantastic. And more or less just
for bragging rights and a little extra swagger,
they like to make their own house pub chips. Unbelievably large,
luscious diverse scallops and shrimp served with
fettuccine and you'll see the fettuccine
noodles and the shrimp get kind of a green color
from a lemon and herb infused olive oil. Lots of fun food
choices, great location and on a pretty day,
enjoying the river breeze on the deck. Persimmons is a great bet. For North Carolina
Weekend, I'm Bob Garner. – [Deborah] Persimmons
Waterfront Restaurant is located at 100 Pollock
Street in New Bern and they're open for lunch
and dinner seven days a week. For more information give
them a call at 252-514-0033 or find them online at
persimmonsrestaurant.net.


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