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Reviews

Chicago Tribune: Dishes for Two on Valentine’s Day

The signature dish at this steakhouse chain (which reached the Chicago market in late 2013) isn’t even a steak (though the steaks are terrific here). It’s a monstrously large, slow-smoked pork chop, which arrives in all its 6-inch-tall glory before being deftly sliced for your convenience. Here’s a dish you can pass around a table of six without fear.Desserts are predictably hefty as well, and the tableside-flaming desserts (bananas foster, among them), while not marketed as shareable, have all the romance (and caloric impact) of a dessert for two. 5 Oakbrook Center, Oak Brook, 630-571-1808

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Chicago Tribune Review

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“Four-week-old Perry’s Steakhouse looks like it can run with this crowd. Perry’s has four locations in Texas, but Oak Brook is its first out-of-state store (though Denver will be opening soon). Being the new kid in town hasn’t kept the locals from flocking to it by the dozens.

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Review: What’s Cookin’ Chicago?

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“It’s no surprise that The Baron and I love our steaks. It’s always fun for us to check out local steakhouses that are in the area but after awhile, steakhouses can easily be generalized as having the same steaks, same menus, same type of restaurant. Don’t get me wrong – we love them for what they all offer, as similar or even the varying things they have to stand out from the rest… but recently we dined at Perry’s Steakhouse & Grille. This folks, is a place to go not simply for the steaks…

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Austin Review: Alister & Paine

“We found a Texan steakhouse that might just beat them all. Three decades ago Perry’s Steakhouse was founded as a small butcher shop that has since expanded into a family-owned and operated premier steakhouse in Austin, Texas.

The restaurant was founded on the core philosophy of serving only the finest cuts of hand-selected USDA-aged prime steaks cut fresh daily with outstanding service, staying true to their meat market roots. And while the steaks here are quite convincing, we’ll cut to the chase: these guys serve the mother of all pork chops. Pork as you know it is gone, and nothing will ever be as heavenly as Perry’s.”

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Review: On The Fox, Chicago

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“Perhaps the best part of all — for me anyway, just because of my love of kitchens — was the simple fact that Perry’s makes everything from scratch, including all their own sauces.  They also perform tableside carving and flaming of specialized desserts.  I have not seen such attention to detail and such a passion to do things “the right way” in a very long time.  Those who know me well, know that I am not easily impressed when it comes to restaurants.  Perry’s really impressed me.”

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