Weekend diners so often think of “Sunday” and “Brunch” as an inseparable pairing. But what about the evening meal? If you happen to be anywhere near Oak Brook after 4 p.m. on a Sunday, you might discover that “Sunday” and “Supper” becomes your new favorite word pairing because of a superb special menu at Perry’s Steakhouse and Grille (5 Oakbrook Center, Oak Brook, IL 60523).
The “Sunday Supper” option is a prix fixe, three-course menu priced at $34.95. Diners begin with a salad of their choice, followed by Perry’s “Famous Pork Chop”. For the final course, the meal is capped off with a dessert trio.
On a recent Sunday, I joined a friend and we sampled the Sunday Supper menu. I have never been disappointed in Perry’s and this was no exception. The entire meal was superb, and the portions (as always) were more than ample. In fact, both of us took home move than half of the pork chop and were still stuffed at the end of the meal.
The salad course is the one portion of the meal that requires some serious thought. Perry’s offers six salad options to start your prix fixe experience:
- Wedge Salad
- Spinach & Warm Bacon Vinaigrette Salad
- Caesar Salad
- Butcher’s Chop Salad
- Kale Salad with Jalapeño Mint Vinaigrette
- Field Green, Pear & Candied Pecan Salad
For this visit, my guest opted for the Field Green, Pear & Candied Pecan Salad. The candied pecans added a hint of cinnamon and the crunch of the pear slices lent a beautiful texture. Overall, this was a winner. I went for the Caesar (with anchovies) – a traditional favorite, but done very well here. You can order without the anchovies, but I always feel that a Caesar Salad needs that little hit of saltiness. On a visit a few months ago, I sampled the Wedge Salad. Generally, I avoid wedge salads on a menu. I think of iceberg lettuce as a useless food. In the case of Perry’s, I made and exception and I am glad I did. The dressing is a wonderful mixture of Italian and Ranch – a perfect flavor combination to meld together the lettuce, crispy bacon, and ripe heirloom tomatoes. The portion sizes on the salad are generous – but since salad doesn’t travel well as a leftover (in my opinion), I suggest enjoying the full salad and then taking some of the pork chop home.
Course 2, of course, is that “Famous Pork Chop.” This prime chop is cured, roasted, slow-smoked and caramelized, and served with homemade applesauce. It is then carved table side. The carving process is something Perry’s takes very seriously, dividing the chop into three main parts – the eyelash, loin, and ribs. Each server starts the carving process with the eyelash, the name Perry’s has given to the top portion found above what is traditionally called the eye of the chop. This is the juiciest part, followed by the loin, which is carved second. Rounding out the section is the third and final cut – the ribs. Each section has a unique texture and flavor. If you know that you are going to take some home, I suggest eating the eyelash portion and the ribs first – then taking some of the loin home.
Click HERE for a great video of the tableside carving experience.
The final course is the dessert trio featuring small portions of some of Perry’s best-selling desserts:
- Vanilla Bean Crème Brûlée served with fresh berries
- Praline Cheesecake
- Chocolate Crunch (Crunchy milk chocolate covered with a dark chocolate ganache served with homemade whipped cream, toffee and peanut brittle)
After an already epic meal, these smaller portions are just enough to satisfy your sweet tooth.
As an additional bonus, Perry’s has a new private labeled Pinot Noir that they are specifically suggesting as a pairing with the pork chop. In general, I would not have thought of a Pinot Noir as my first choice for pairing with this pork chop. I might have moved more towards a bolder red like a Zinfandel or perhaps a Petite Syrah. At the urging of our server, however, I opted for the Pinot Noir and found it to be as close to a perfect pairing as I could want. This 2017 vintage from the Monterrey Coast is a luscious, elegant wine. The balance of fruit and slight earthiness are a lovely complement to the spices on the pork. The wine is offered at $14 per glass or $56 per bottle.
During April 2019 only, Perry’s will offer $5 off a glass or $20 off a bottle of this reserve Pinot Noir with a purchase of the pork chop. This offer is valid for dinner service only during April 2019 from Monday through Sunday – including the “Sunday Supper” special from 4 – 9 p.m. This discount is not applicable to social hour pricing.
Perry’s Steakhouse & Grille (5 Oakbrook Center, Oak Brook, IL 60523) is open Monday – Thursday, 4 p.m. – 10 p.m.; Friday, 11 a.m. – 10 p.m.; Saturday, 4 p.m. – 10 p.m.; Sunday, 4 p.m. – 9 p.m. For more information, call 630-571-1808 or visit their website.