LF Says: ★★★★★
Surrounded by a multitude of wine selections in the dimly lit lobby of Perry’s Steakhouse & Grille, I experienced one of the most carefully crafted and flavorful dinners I’ve ever had. The wine tower and modern circular light fixtures create a sophisticated and luxurious atmosphere which helps set the mood for the entire night. When I approached the white-clothed candle lit table, I was pleased to be comfortably seated in a smooth, brown leather chair that the waiter himself pulled out for me.
The walls of the dining hall too were stocked with bottles of wine. From Perry’s own private label wines to well-known labels to small family-owned vineyards, there is no shortage of wine selection, and from the looks of the menu, there was no shortage of food either. Perry’s has a diverse menu that is suited to fit anyone’s taste, including mine.
Starting the feast
To start off, I had the Beef & Bleu, paired with the Bourbon Bloom cocktail from the mini martini trio. The beef and bleu was cooked to absolute perfection. The pepper, strategically cooked with the beef, had a very fresh sensation. The crisp bread paired with the tender beef was a perfect combination of textures. Drizzled over the beef and bread was a simultaneously savory and sweet bacon and onion marmalade. The appetizer practically melted in my mouth as my eyes rolled back from the amazing burst of flavor. It alone was enough to prove the restaurant worthy of five stars.
To add on to the very distinct flavor of the beef & bleu, the bourbon bloom cocktail was thick and smooth with a mint after taste that refreshed your mouth after every bite, ensuring that the next bit would hold the same amount of flavor.
The Steak Tartare was a special sort of delicacy. Paired with the Peachy Glen Cocktail, the tartare was a very soft taste in comparison to the Beef & Bleu. If you enjoy light flavors that are present but not overbearing, this is the pair for you. This martini is one to remember. Not only was the presentation beautiful, as it was decorated with edible flowers, but the vodka was almost undetectable in the drink. The flowers were a refreshing and fun garnishment to eat!
While I’m not the biggest fan of seafood, Perry’s Tempura Lobster Tail had my mouth watering from the moment it touched my tongue. The crunchy crust in no way altered the moist, tender lobster meat on the inside. Perry’s managed to alter my opinion entirely about lobster. It was paired with the Lemon Bubbles cocktail. The tanginess of lemon was very strong, as it was fresh pressed lemon juice, and so was the cognac. The cocktail and lobster complimented each other perfectly.
As for the next part of my meal, I tried two salads: The Butcher’s Chop Salad and the Wedge Salad. They were amazingly fresh and both were extremely crisp, but their shine was lost as the perfectly cooked bacon took the spotlight. Juicy, soft and salty, the bacon is what made both the dishes stand out. I wasn’t even aware that bacon could retain so much flavor! I’ve been trying to figure out how to make my bacon at home just as flavorful at no avail. Perry’s definitely has a secret worth having a taste of.
Steak, sea and sauce
Now, the part everyone is waiting for. The entrees. The Chateaubriand Captain’s Style with Fried Asparagus was tasty, but it was not my favorite dish. The presentation was extremely satisfying. When I saw the steak being rolled over to my table on a white line cart and the waiter unveil the steak from the platter, I was mesmerized. The smell was so strong. But what came next is proof of how much Perry’s cares about your taste preference. The manager came out to the table, cut the steak and asked if it was cooked to my liking. When I suggested it could be less pink, a server brought out a sizzling hot platter, the steak was laid on it and cooked to perfection! I had never seen so much care be taken to make sure a steak was perfect. It was flavorfully seasoned, extremely tender and fell apart when I cut into it. The asparagus could have been more flavorful but it was saved by the seasoned steak.
As I mentioned before, seafood isn’t my usual preference, but after having the lobster I was excited to try the Pan Seared Sea Bass. Once again, my taste buds were changed. The sea bass was tender, seasoned extremely well and seared to perfection. It was surrounded by a corn sauce that made the already amazing dish even better. The corn sauce was creamy and textured. The diced peppers added an extra sweetness that was the exact kick the sea bass needed. It was paired with the full-bodied, yet, considerably light, Perry’s Reserve Chardonnay. The waiter informed me that this is one of the best combinations and he was not wrong. The wine was a great taste to top off every bite of the sea bass.
Now for my favorite and one of Perry’s most popular items, the Pork Chop. I loved the presentation. It was cut right in front of me and served with style. The meat was soft and tender. While chewing, I could taste every bit of flavor with every individual clamp of my jaw. It was one of those meats where the flavor wasn’t taken out of the meat after it hits your tongue. The flavor lingered throughout the bites. There were a few different things working together to make the taste stand out and linger for so long. With the first bite, I could immediately taste how smoky the pork was which gave it dimension. The pepper on it added a slight bit of spice that wasn’t overbearing throughout the pork, but was distributed evenly, so that it was most prominent in particular bites. In addition to those flavors working in tandem, there was an apple cinnamon sauce that I smeared across the pork which shifted the taste overall. It went from a smoky and spicy meat to a sweet, tangy and smoky meat. The pork would not have had the same desired and overwhelmingly flavorful taste if it had gone without the sauce. If you eat the pork… excuse me…WHEN you eat the pork (because it is for sure a must-have), you have to eat it with the sauce. Paired with these were some very flavorful sides. The brussel sprouts, one of my preferred veggies, tasted wonderful. The roasted cream corn was my absolute favorite. It was creamy and packed with taste.
The sweet trinity
To end the meal, I tried a few different desserts. The Nutty Angelo Tableside was a unique experience. Typically, something of this sort will be prepared in the kitchen, but the full preparation was right in front of my eyes. The chocolate drizzled cold plate, topped with a large scoop of vanilla ice cream with sliced toasted almonds was finished with sautéed brandy, butter, brown sugar and pecans. This was a very strong and distinct, yet pleasing taste. It calmed down my taste buds and brought me back down to a more neutral palate. I also got to experience the Dessert Trio which featured a vanilla bean crème brulée, chocolate crunch and praline cheesecake. The cheesecake was not as great as I was hoping, but the chocolate crunch was, well, chocolate-y and the texture was amazing. The vanilla crème brulée was one of the best I’ve tasted. The top cracked perfectly and was such a strong taste that it blended very well with the soft and delicate vanilla crème. And lastly, the Jameson Mocha Old Fashioned. While it was a great drink, it was too strong for my liking, but that is the nature of the Jameson.
Overall, Perry’s Steakhouse & Grille was an amazing experience. From the hostess to the very last dessert, it was an experience I’m glad I got to experience. This is the perfect restaurant for a nice date night or a casual meeting with friends or colleagues. Either way it goes, you’re in for a treat.
LF Says: ★★★★★
Coordinates: 5 Oakbrook Centre, Oak Brook, IL USA
