Perry's Steakhouse & Grille, Schaumburg Schaumburg

To say that Perry’s is all about the meat, whether beef or pork, is an overstatement, but that statement is thisclose to the truth. The steak is all prime, and the operating principle at Perry’s for all its meat is “Rare and Well Done.” What that means is that you’ll get superior quality food and service, perfectly executed to a textbook medium rare, medium, or whatever way you want it. And whatever way you want it, when you’re dealing with meat this good, it’s always going to be remembered as one of the best eating experiences of your life.

Enhancing all your steaks at Perry’s are the “additions,” the sauces that can take a great steak to the next level. Consider how much these additions would add flavor and overall fantastic-ness to your steak: coffee crust, which is sure to appeal to many of us who are fond of java, and truffled-buttered king crab, because when you’re in a steakhouse, you might as well open yourself wide to delicious excess.

Then there’s pork. Aw, jeez, the pork at Perry’s…it’s almost as though someone invented a new kind of meat. The seven-finger high pork chop is a miracle of meaty magnificence, dried and cured during a five-day process before it’s roasted over pecan wood for seven-to-eight hours and then carved tableside. There’s enough to share, but after one bite, you may decide you really don’t want to be that generous. Skillfully divided, before your very eyes, into tender, easy-eating loin meat and succulent rib meat, finger bowls are provided because with ribs this good, you’re going to want to hold it in your hands to enjoy.

Both steaks and pork chops are butchered in house, and both are prepared with such attention to detail that you’ll have an extremely hard time choosing between the two. To help you make that hard decision, Perry’s aims to “elevate classic cocktails” with the highest quality spirits, unerring preparation and jaw-dropping presentation that will get your appetite going. If your tastes tend toward wines, there’s a well-curated selection of vino that’s constantly updated to bring you new labels and new wine drinking experiences.

There are also salads and seafood, and they’re exceptionally good, of course, but let’s be honest: when you come to Perry’s Steakhouse, you’re going to want a steak…or maybe that luscious porkchop.

To end the meal, whether this is your first time or you’re a regular, you’re going to want a Nutty D’Angelo, a dessert of nuts warmed with butter and brown sugar, flambéed tableside, and served over vanilla ice cream. Like everything else at Perry Steakhouse & Grille, the Nutty D’Angelo is immediately memorable.