Peron Peron

Did you ever go to a rock concert where the opening band was some barely recognized, but highly talented group followed up by the top billed band that had the coliseum sold out months in advance. Maybe Annie Lennox and the Eurythmics opening for the Rolling Stones. Both groups have earned star status. The first group earns the respect and admiration of everyone in the crowd with their superb performance. But everyone’s waiting anxiously for Mick to come strutting out onto the stage in a way only Jagger can do it. And the crowd is still screaming “MORE, MORE, MORE” after Mick and the rest of the crew have retired to their rooms at the Waldorf Astoria.

Well, that’s sort of what it’s like having the Portuguese Albondigas and Osso Buco shared with a friend at Peron Peron, in two courses. You start out sharing the meatballs smothered in that rich tomato based sauce poured over a creamy potato mash.

You’re thinking that was delish. But you know something a little more spectacular is about to make its way to the stage. And enter stage left, the Oso Buco, braised in some rich spicy liquid for six hours until it is falling off the bone. It is mouth, watering, mind-blowing scrumptious. A beautifully orchestrated dish. Complex on the one hand, but soothing on the other, like something mom used to dish out on a cold, rainy day in November. That’s the Oso Buco at Peron, Peron.

This place is worth a visit just for the special brews they pour from the sewing machines, turned brew spouts. We had a pitcher of 7% Scotch Ale with rich a foamy head that was a joy to wipe from the mustache. Combine it with the socialist anthems blaring from the speakers every few minutes, the Peronista graffiti and the “ode to the working class” artwork displayed on top of the graffiti on every wall and column in the room and you’ve got one great place to sit back, eat, drink and be merry.

I’m not going to keep babbling on about the place. I’m just going to say it simple and clear, “Get over to Peron, Peron, order up the Oso Buco on the polenta and be prepared to feel wonderful about how you spent your US$8 for the best food and beer you’ve had in weeks (maybe months).