Perry’s Steakhouse & Grille- taste of love/love the taste!

***** Hello young ( and older) meat lovers, wherever you are. If you have never been to a Perry’s Steakhouse & grille, you do not know what you are missing. If you have been, I am positive that you have at least done the Pork Chop once, but have you ever looked at the steaks they offer? Tonight, we not  only did a menu sampling of three incredible menu items ( at Vernon Hills location), but they were all paired with specific wines that make the meal extraordinary!

The food was as follows:

Perry’s famous Pork Chop ( in bites of the 7 finger-high pork chop, slow smoked with pecan wood and caramelized. This was served/paired with Perry’s reserve Pinot Noir ( a bright red fruit and high acidity balancing the pecan smoke finish with the pecan wood that the pork chop is cooked with. Divine, and jane’s first choice!

Our second “taste of Perry’s” was the petite filet stack- tender filet mignon layered with a jumbo lump of crab meat and a thick-cut bacon slab. While this one has a little kick to it, it blends remarkably well with the Reserve Cabernet Sauvignon created to accent the steak/seafood  flavors and truly helped bring down the “heat” of the entrée!

The third treat of the evening was the Perry’s Akaushi Wagyu New york Strip Steak; this is afmaily raised beef and on the family farm, they have the largest herd of Japanese Red Cattle outside Japan. It is served with their Big Red Blend ( a wonderful, very flavorful blend from Napa Valley) it is a bold dark fruit and supple tannins that works to perfection with this special cut of beef. It is like a jammy fruit and subtle mocha allowing for a flavorful finish and MY favorite!

Perry’s Steakhouse & grille has three outlets in the Greater Chicago Area: