Perry’s Restaurants will open its third Chicago area Perry’s Steakhouse & Grille location on Monday, April 15, 2024. Located at Hawthorn Mall, Perry’s Vernon Hills is on a freestanding site at 1050 N. Milwaukee Avenue on the southwest corner of Ring Drive.
At Perry’s Bar 79, named after the year Perry’s was founded, guests can order cocktails and wines including Perry’s reserve wines at the island bar with glass walls that open to patio dining.
Perry’s offers butcher-fresh Prime USDA-Aged steaks, tableside carvings, flamed desserts, as well as a seven-finger high pork chop. Other dishes include steak additions as well as seafood entrees created by Perry’s Master Development Chef Rick Moonen.
Perry’s Pork Chop is a chop measuring seven fingers high. The chop is butchered in-house, rubbed with proprietary seasoning, cured and roasted on a rotisserie with pecan wood for up to six hours. Upon order, the chop is glazed, caramelized, and topped with Perry’s Signature Steak Butter, then carved tableside (during dinner service only). The pork chop is plated as three portions: the “eyelash” (the most marbled, tender, melt-in-your-mouth section above the eye of the chop), three baby-back ribs and the center-cut loin. Perry’s Pork Chop Friday Lunch features a lunch-cut portion of the chop, whipped potatoes and homemade applesauce for $19 on Fridays from 10:30 a.m. to 5 p.m. (the only day of the week when Perry’s is open for lunch service). The first Pork Chop Friday Lunch at Vernon Hills will be held on Friday, April 19, 2024. The pork chop lunch special is also available to-go every Friday from 10:30 a.m. – 5 p.m.
Perry’s Restaurants will open its third Chicago area Perry’s Steakhouse & Grille location on Monday, April 15, 2024. Located at Hawthorn Mall, Perry’s Vernon Hills is on a freestanding site at 1050 N. Milwaukee Avenue on the southwest corner of Ring Drive.
At Perry’s Bar 79, named after the year Perry’s was founded, guests can order cocktails and wines including Perry’s reserve wines at the island bar with glass walls that open to patio dining.
Perry’s offers butcher-fresh Prime USDA-Aged steaks, tableside carvings, flamed desserts, as well as a seven-finger high pork chop. Other dishes include steak additions as well as seafood entrees created by Perry’s Master Development Chef Rick Moonen.
Perry’s Pork Chop is a chop measuring seven fingers high. The chop is butchered in-house, rubbed with proprietary seasoning, cured and roasted on a rotisserie with pecan wood for up to six hours. Upon order, the chop is glazed, caramelized, and topped with Perry’s Signature Steak Butter, then carved tableside (during dinner service only). The pork chop is plated as three portions: the “eyelash” (the most marbled, tender, melt-in-your-mouth section above the eye of the chop), three baby-back ribs and the center-cut loin. Perry’s Pork Chop Friday Lunch features a lunch-cut portion of the chop, whipped potatoes and homemade applesauce for $19 on Fridays from 10:30 a.m. to 5 p.m. (the only day of the week when Perry’s is open for lunch service). The first Pork Chop Friday Lunch at Vernon Hills will be held on Friday, April 19, 2024. The pork chop lunch special is also available to-go every Friday from 10:30 a.m. – 5 p.m.
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