Perry's Steakhouse & Grille - Oak Brook
Perry’s Steakhouse & Grill offers them, too, but takes it all a step further with their signature asparagus under a small hillock of crab, as well as escargots, a staple of the French tradition but not an item we see often on regular Chicagoland steak house menus. That’s the first sign that Perry’s Steakhouse & Grille is going for something a little outside the lines of the usual or regular steak house.
The kale salad with jalapeno mint vinaigrette is another menu item you’ll not likely see on other steak house menus, and it offers a palate-perking combination of chili heat, cool mint and slightly tart vinaigrette – plus the satisfaction of knowing you’re eating your greens, which is always a good thing to do before housing down a hefty plate of meat protein. Of course, if your tastes tend to be more traditional, and you can’t wait to get to the meat, the butcher’s chopped salad gives you all the expected salad components (lettuce, tomato) and sizeable slices of bacon.
Read MorePerry’s Steakhouse & Grille started as a small family butcher shop. Chopping meat and giving customers excellent service was the background experience for slicing and serving USDA prime meat to their restaurant customers, who know they’re getting the best. And in a butcher shop, there’s no messing around with the respected and time-honored basics and there’s a huge emphasis upon being the best. Starting in Texas, the Perry’s Steakhouse & Grille organization still operates two butcher shops and a series of restaurants now totaling in the double digits.
It’s been a very successful venture, as reported in “Crain’s Chicago Business”: “Gibsons and Wildfire steakhouses may have gotten there first, but Houston-based Perry's Steakhouse & Grille is outclassing them both in west suburban Oakbrook Center, where it recently opened its first out-of-state venture. The trend is usually the reverse: Open first in Chicago and expand to the burbs. But owner Chris Perry and his team saw opportunity in Oak Brook's affluent customer base, abundant office buildings and hotels, and the need for a steakhouse more polished and sophisticated than the competition.”
With that, let’s get down to the meat.
All prime, hand-selected and cut daily, the meat at Perry’s Steakhouse & Grille will not disappoint: you get your filet, rib eye, cowboy and tomahawk ribeye, and New York strip, all superb…but what makes the difference are the thoughtful additions. The steak itself is done very simply – with just kosher salt, black pepper and herb-garlic butter – but all the upgrades are extremely tempting. For instance, you can get bacon marmalade and blue cheese on top, for a blast of additional richness paired with the sharp tang of the cheese, or you might opt for truffle buttered king crab, a touch of earthy umami and sweetness of the sea to bring out similar flavors in the meat. There’s also the option to top your steak with bone marrow, a lush addition that you’re not likely to find on any other steak house menu in the Chicago area. Again, Perry’s is going for something a little less regular in its offerings, and it seems to be working. As Phil Vettel wrote in “The Chicago Tribune,” The steaks here are prime, aged and butchered in-house, topped with a little herb-garlic butter, and the beef is unquestionably glorious. The signature entree, however, doesn't even come from a cow; it's a tableside-carved pork chop, a slab of meat seven fingers tall, which has been slow smoked and roasted, served with applesauce. You don't specify a temperature on this bad boy, because the smoking and roasting cooks it through; nevertheless, the meat is tender and juicy.”
Wrapped in bacon and served with corn relish, the Southwestern Filet is another of the signature items at Perry’s Steakhouse & Grille that you’ll have a hard time finding anywhere else but there. Also from the signature menu is the Surf n’ Turf Pasta, a mix of filet mignon and lobsters that will make you very happy.
To close out the meals, the kitchen at Perry’s Steakhouse & Grille opts to go somewhat more traditional with closers like Bananas Foster, flambeed and served tableside, and crème brulee served with fresh berries.
Of course, whether before, during or after dinner, the wine selection is there for you, including a private label chardonnay and cabernet sauvignon which, like so much else at Perry’s Steakhouse & Grille, you can only get there.
It’s been a very successful venture, as reported in “Crain’s Chicago Business”: “Gibsons and Wildfire steakhouses may have gotten there first, but Houston-based Perry's Steakhouse & Grille is outclassing them both in west suburban Oakbrook Center, where it recently opened its first out-of-state venture. The trend is usually the reverse: Open first in Chicago and expand to the burbs. But owner Chris Perry and his team saw opportunity in Oak Brook's affluent customer base, abundant office buildings and hotels, and the need for a steakhouse more polished and sophisticated than the competition.”
With that, let’s get down to the meat.
All prime, hand-selected and cut daily, the meat at Perry’s Steakhouse & Grille will not disappoint: you get your filet, rib eye, cowboy and tomahawk ribeye, and New York strip, all superb…but what makes the difference are the thoughtful additions. The steak itself is done very simply – with just kosher salt, black pepper and herb-garlic butter – but all the upgrades are extremely tempting. For instance, you can get bacon marmalade and blue cheese on top, for a blast of additional richness paired with the sharp tang of the cheese, or you might opt for truffle buttered king crab, a touch of earthy umami and sweetness of the sea to bring out similar flavors in the meat. There’s also the option to top your steak with bone marrow, a lush addition that you’re not likely to find on any other steak house menu in the Chicago area. Again, Perry’s is going for something a little less regular in its offerings, and it seems to be working. As Phil Vettel wrote in “The Chicago Tribune,” The steaks here are prime, aged and butchered in-house, topped with a little herb-garlic butter, and the beef is unquestionably glorious. The signature entree, however, doesn't even come from a cow; it's a tableside-carved pork chop, a slab of meat seven fingers tall, which has been slow smoked and roasted, served with applesauce. You don't specify a temperature on this bad boy, because the smoking and roasting cooks it through; nevertheless, the meat is tender and juicy.”
Wrapped in bacon and served with corn relish, the Southwestern Filet is another of the signature items at Perry’s Steakhouse & Grille that you’ll have a hard time finding anywhere else but there. Also from the signature menu is the Surf n’ Turf Pasta, a mix of filet mignon and lobsters that will make you very happy.
To close out the meals, the kitchen at Perry’s Steakhouse & Grille opts to go somewhat more traditional with closers like Bananas Foster, flambeed and served tableside, and crème brulee served with fresh berries.
Of course, whether before, during or after dinner, the wine selection is there for you, including a private label chardonnay and cabernet sauvignon which, like so much else at Perry’s Steakhouse & Grille, you can only get there.
