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Pero Restaurant is as rich and diverse as Eastern African culture. The spectrum Pero Restaurant cuisine can be said to lie between are two dietary extremes: vegetarianism and carnivorism. The essence of good Eastern African cooking revolves around the appropriate use of aromatic spices. The skill lies in subtle blending of a variety of spices to enhance, rather than overwhelm the basic flavour of a particular dish.
Pero food relies on the spices in which it is cooked, just as Japanese Sushi relies on the freshness of the meat, and Chinese food relies on the various sauces to impart the right flavour and taste. It is interesting to see an Eastern African chef at work with a palette of spices, gratuitously sprinkling these powders in exact pinches into the dish in front of him. It is these complexities of regional food in Eastern Africa that make it such a fascinating experience.
We at the Pero Restaurant & Lounge aim to bring the most traditional dishes from all corners of Eastern Africa, maintain the classic Eritrean recipes, and enhance the offering with some signature dishes to reflect the changing food trends in modern Africa. We will gladly prepare a dish you request that does not appear on the menu, time permitting. Join us for Live Entertainment from Friday to Sunday- call for details.
CHEF BERHANE: OWNER
Pero Berhane was born in beautiful Asmara, the capital city in Eritrea. From an early age he was informed and intrigued by Eritrean culture and culinary traditional, with fantastic flavours, spices and sauces. He has lived in Sweden where he enjoyed the operation of a restaurant and club, The Black Lion; as well as the Lagetto club, in Asmara. Since early 2012 Chef Berhane has been the owner of Pero Restaurant, voted one of the best Eritrean/Ethiopian restaurants in North America.