Perennial

Creamy fusilli with  butternut squash, brown butter, sage and Parmesan is one of two vegetarian pastas at Perennial in Garden City.

Perennial in Garden City marries a sleek, minimalist look with farm-to-table New American dishes, outstanding cocktails and a New York-centric wine list.

Bartender Pat Del Re mixes a cocktail, illuminated by the cool glow of the cozy little bar of Perennial in Garden City.

Server Dana Gigante helps patrons in the cozy and minimal dining room at Perennial in Garden City accented with high ceilings and the warm glow of bare lightbulbs.

Chef and owner Peter Mistretta at work in the kitchen of Perennial in Garden City.

Roasted carrots with carrot puree, creamy goat cheese, radishes and hazelnuts at Perennial in Garden City.

House-cured bacon is crisped on its edges and almost melting inside, and served with slivered apples, cabbage and a mustard-seed sauce at Perennial in Garden City.

Pan-seared monkfish atop farro, beech mushrooms and turnip at Perennial in Garden City.

Soft Parker House rolls, made daily in-house, are served with salted butter at Perennial in Garden City.

The Heartbeet cocktail is made with vodka, caracara orange, agave, Combier liqueur and elderflower foam at Perennial in Garden City.