Review: On The Fox, Chicago
“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.”
To read the full review, click here.
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Perry’s Master Development Chef, Rick Moonen, had a blast in the kitchen sharing how we create variety and customization throughout our menu, including one of our signature dishes: Chateaubriand Three Ways. Made with an 8 oz. Filet Mignon—one of the most tender cuts of beef available—the filet is sliced into three medallions, with each prepared […]
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Perry’s Steakhouse & Grille and Socorro Tequila announce the launch of the Rare Rita, now featured on menus across Perry’s locations nationwide. The Rare Rita is a silky, crystal-clear clarified Margarita made with Socorro Tequila Blanco, fresh-pressed lime, agave nectar, orange bitters, and finished with a Valencia orange peel mist and golden salt rim. “Socorro […]
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