MY CAROLINA – Perry’s Steakhouse & Grille Shares Chef Secrets to the Perfect Steak
Have you heard? Perry’s has introduced Koji Aging as an option to our expansive steak program!
Perry’s Master Development Chef Rick Moonen showcased the Koji Aging process on a recent My Carolina segment.
Tune in to hear Chef Rick this Japanese curing method that elevates the flavor and texture, resulting in an umami-packed bite.
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79 Cents? Yes, Really! Perry’s Flashback Friday Returns Bigger and Better
Perry’s Steakhouse & Grille is bringing back its #FlashbackFriday celebration with two 79-cent Friday lunch favorites, a nod to 1979, the year Perry’s first opened as a modest butcher shop in Houston. This year, Perry’s is making the tradition bigger, extending the celebration to 200 guests with two 79-cent favorites: its Famous Pork Chop Friday […]
Read MoreWBRC Birmingham – National Pork Chop Day
Perry’s Chef Dan DeLorensi joined WBRC to showcase our National Pork Chop Day offerings. Watch the full segment.
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