Enjoy a Delicious Thanksgiving at Perry’s Steakhouse & Grille in Oak Brook

Perry’s opens for Thanksgiving with special menu for $45 along with its full dinner menu

Perry’s Steakhouse & Grille Thanksgiving

Perry’s Steakhouse & Grille in Oak Brook (5 Oakbrook Center, Oak Brook, IL 60523; 630-571-1808) invites you to start a new Thanksgiving tradition: let their cordial and attentive staff pamper you, your family and your friends while you relax and enjoy a delicious Thanksgiving in Perry’s stylish, casually elegant dining room.
 
To celebrate the Thanksgiving tradition, Perry’s will feature a special menu featuring Perry’s expert take on traditional Thanksgiving favorites, for $45 per person. Your children, age 12 and under, will enjoy a special Thanksgiving feast, too, with a Thanksgiving entrée including sides for only $15. The regular Perry’s dinner menu is also available.

Start your Thanksgiving feast with a choice of Butternut Squash Soup or Honey Crisp Apple Salad with dried cherries and maple syrup vinaigrette, followed by Roasted Turkey Breast with pan gravy and traditional sides including Mashed Potatoes, Green Bean Almondine, Sausage and Sage Cornbread Stuffing and Cranberry Relish.

Save room for dessert. Perry’s Pumpkin Cheesecake, a creamy pumpkin-spiced cheesecake with pecan ginger snap crust, vanilla cream and salted caramel drizzle, for $8 is a crowd pleaser.

The Thanksgiving menu is available only on Thanksgiving Day, Thursday, November 28, and will be served from 11 a.m. to 9 p.m. Reservations are encouraged.

Customize your Thanksgiving with the many delicious items on Perry’s Dinner Menu

For your tablemates who prefer alternatives to traditional Thanksgiving fare, you’ll be pleased to know that Perry’s full dinner menu also will be available. Choose from starters, soups and salads, USDA-aged prime steaks and chops, signature entrées, plus fish, seafood, poultry and vegetarian options and creative sides. Finish with a luscious, mouthwatering dessert that’s certain to please your sweet tooth in grand Thanksgiving style.
 
Your Thanksgiving Dinner, when paired with a selection from Perry’s award-winning wine collection and creative specialty cocktail list, will be special, memorable and easy—something for which you and yours will be truly thankful.

Perry’s Honey Crisp Apple Salad
Perry’s Pumpkin Cheesecake

Plan for the Holidays. Make Your Reservations and Buy Gifts Early at Perry’s Steakhouse & Grille in Oak Brook

Holiday Parties at Perry’s Steakhouse & Grille in Oak Brook

Make holiday party planning smooth and easy by letting Perry’s host your upcoming holiday events. With multiple private dining rooms that can seat up to approximately 80 guests, the restaurant is ideal for extended family get-togethers, office holiday luncheons, dinner parties and any other kind of event. Rooms are available Monday through Sunday.

Additionally, although Perry’s is not open for lunch Monday through Thursday, the restaurant is available for private dining holiday luncheon events with certain restrictions. Call 630-571-1808 to reserve your room.

Give a Rare and Well Done® Gift
Don’t know what to get boss, colleagues, teachers and friends? Perry’s gift cards make a delicious and much appreciated gift for everyone on the hard-to-shop-for list. During November and December, receive a complimentary $25 Perry’s reward card for every $125 in Perry’s gift cards purchased. Reward cards are valid January 2 through June 30, 2020. They are not valid on holidays including Valentine’s Day, Easter, and Mother’s and Father’s Day, and private dining events. The offer is good for up to $500 in reward cards.

Family Thanksgiving Dinner Feast at Prairie Grass Cafe, November 28 in Northbrook

Dine In or Take Out, Prairie Grass Cafe Has You Covered

Sarah Stegner with Thanksgiving dinner

Prairie Grass Cafe’s (601 Skokie Blvd., Northbrook, 847-205-4433) popular Thanksgiving Dinner will once again be a delicious way to celebrate with family and friends on Thanksgiving Day, Thursday, November 28. Served from 2:30 p.m. to 7 p.m., the annual feast from co-chef/owners Sarah Stegner and George Bumbaris will feature favorite holiday dishes elevated with the chefs’ unique touch. The menu is sure to please everyone from tradition-loving families to friends and hungry children. The price for this delicious feast is $63 per person for adults and $28 for children ages 3-10 years (not including beverages, tax or gratuity). Children 2 and under are free. Reservations are strongly recommended and can be made by calling Prairie Grass Cafe at (847) 205-4433 or visiting the website.

Begin the Thanksgiving celebration with a choice of appetizer: warm Butternut Squash Soup or Organic Mixed Green Salad with Pumpkin Seeds, Parmesan, and Pomegranate and Balsamic Dressing. Highlighting seasonal produce, the salad offers a fresh taste of fall’s bounty.

Organic Mixed Green Salad with Pumpkin Seeds, Parmesan, and Pomegranate and Balsamic Dressing

Then, enjoy Prairie Grass Cafe’s classic Oven Roasted Turkey served with Mashed Potatoes and Homemade Gravy. Simple and straightforward, this traditional dish is great on its own and absolutely heavenly when paired with the four available sides. The Apple Chestnut Stuffing is a flavorful blend of savory and sweet tastes, while the creamy Sweet Potato and Butternut Squash topped with homemade marshmallow is the ultimate indulgence for those with a sweet tooth. Other sides include Fresh Vegetables and Cranberry Sauce.

Sweet Potato and Butternut Squash topped with homemade marshmallow

End Thanksgiving festivities on a sweet note with a choice of dessert: Mom’s Pumpkin Pie, Pecan Pie or the decadent Double Chocolate Cake. Made in-house and inspired by a family recipe from Chef Sarah Stegner’s mother, Elizabeth, the transcendent pies make the dessert course truly special.

Thanksgiving To Go

Want the taste of a comforting homemade meal without the mess? Prairie Grass Cafe’s Thanksgiving To Go is the annual take-home feast for North Shore residents who want to host their dinner at home. Offering a complete ala carte feast, the menu includes all the dishes served at the restaurant’s Thanksgiving Dinner plus many other mouthwatering options like Apple Sage Stuffing, Homemade Sausage and Giblet Stuffing, Butternut Squash Soup, and Brussels Sprouts with Bacon and Chestnuts.

Turkeys To Go can be purchased as whole turkeys (serves 10-14 people) or as half turkeys (serves 5-7 people). Side dishes are sold in quarts; some also are offered in pint sizes. Pies and cake are only sold whole (6 slices per pie; 10-12 slices per cake).

Advance orders are now being accepted by phone, 847-205-4433, and must be made by Friday, November 22 or until items are sold out – please order as far in advance of the deadline as you can to be sure everything is available. All orders will be available for pickup on Thursday, November 28 from noon to 2 p.m. View the full order form here. For more information about Thanksgiving To Go, please call Prairie Grass Cafe at (847) 205-4433.

About Prairie Grass Cafe

Prairie Grass Cafe (601 Skokie Blvd.; Northbrook, IL; 847-205-4433), co-owned by chefs Sarah Stegner and George Bumbaris, supports Chicago’s Green City Market and local sustainable farms, selecting the freshest ingredients to reflect the season. To make a reservation, please call (847) 205-4433 or visit prairiegrasscafe.com. Follow Prairie Grass Cafe news at newsline360.com/prairiegrasscafe, on Twitter at http://www.twitter.com/SarahStegner, on Instagram at http://www.instagram.com/prairiegrasscafe, on Facebook at Facebook.com/PrairieGrassCafe

photo credit: Cindy Kurman, Kurman Photography

Thanksgiving To Go Order Form, Prairie Grass Cafe

Perry’s Steakhouse & Grille launches Recipe Section on its website

Share your favorite recipe using Perry’s Famous Pork Chop leftovers for a chance to win a free Pork Chop Friday Lunch

Decades ago, when Perry’s Steakhouse & Grille Founder Chris Perry created the Pork Chop to be the unexpected signature of his steakhouse, he had a vision: exceptional dining doesn’t end until the very last bite. He unveiled a generously sized, seven-finger-high entrée that would create leftovers for most, thus extending the Rare and Well Done® experience to his guests’ homes.

Now Perry’s has found a new way to continue its enjoyment at home. Celebrity Chef Rick Moonen, Perry’s Master Development Chef, is creating new recipes for repurposing our Famous Pork Chop leftovers. You can view recipes here: https://perryssteakhouse.com/porkchoprecipes/

 But wait, there’s more. Perry’s knows that whether you visit them for Pork Chop Friday lunch, Sunday Supper, or any occasion in between, there’s a good chance that you’ll be walking away with leftovers. Perry’s is challenging fans to fire-up your stovetop and take the delicious matters into your own hands.  If you have a favorite recipe of your own featuring Perry’s pork chop, share it on your personal social media page and tag @PerrysDining on Facebook or @PerrysSteakhouse on Instagram and hashtag #LeftOverChopChallenge. If Perry’s selects your recipe to add to their website, you will get a free Pork Chop Friday Lunch.

Perry’s Steakhouse & Grille White Bean Pork Chili
Made with Take-Home-Leftovers from Perry’s Famous Pork Chop

photo credit: Perry’s Steakhouse & Grille

Makes 4 Servings

Perry’s White Bean Pork Chili, made with our Famous Pork Chop
 
½ lb.           Perry’s Famous Pork Chop, finely diced
3 strips      Bacon, cut ¼” wide
1 tbsp.       Unsalted butter
1½ cups     Yellow onions, finely dice
½ cup         Poblano pepper, finely dice
5 cloves     Garlic, fine chop
1 tbsp.       Oregano, chopped
1 tbsp.       Cumin powder
7 oz. can    Diced Hatch Green Chiles, medium heat
10 oz.         Cannellini beans
2 cups        Chicken stock
½ tsp.         Kosher salt
½ tsp.         Black pepper
 

  1. In a heavy bottom pot, over medium heat, melt the butter and add the bacon. Cook the bacon until it begins to brown.
  2. Add onions, poblanos, garlic, cumin and salt. Cook until tender.
  3. Stir in beans, canned chilis, oregano, chicken stock and diced pork chop. Bring to a low simmer and continue cooking for 15 to 20 minutes until it thickens.
  4. Garnish with Monterey Jack cheese, tortilla strips, red onions, cilantro. Serve with flour tortillas.

Recipe developed by Celebrity Chef Rick Moonen, Perry’s Master Development Chef


About Perry’s Steakhouse & Grille
Perry’s Steakhouse & Grille has earned a faithful following by perfecting prime since 1979. Beginning as a small butcher shop, Perry’s has grown into a renowned group of award-winning restaurants featuring USDA-aged Prime beef, tableside carvings, signature selections, flaming desserts and handcrafted cocktails at its Bar 79. Specializing in a Rare and Well Done® experience, Perry’s currently operates 17 steakhouse locations in Chicago, Birmingham, Denver, Miami and across Texas, as well as the two original butcher shops now known as Perry & Sons Market & Grille. For more information and updates on Perry’s Steakhouse, please visit www.PerrysSteakhouse.com. Facebook (Facebook.com/PerrysDining), Twitter (@PerrysDining) and Instagram @PerrysSteakhouse)

New Off-The-Menu Fall Features at Perry’s Steakhouse & Grille

Lobster Truffle Risotto
Lobster Truffle Risotto at Perry’s Steakhouse & Grille

Perry’s Steakhouse & Grille (5 Oakbrook Center, Oak Brook, IL 60523; 630-571-1808) brings the warm, robust flavors of autumn to its a Rare and Well Done® dining experience with five off-the-menu fall features, available for a limited time.

Created by Perry’s Master Development Chef, Rick Moonen, the new fall features are Perry’s Harvest Salad, White Bean Pork Chili, Lobster Truffle Risotto and Pumpkin Cheesecake. In addition, the popular Butternut Squash returns as a seasonal favorite.

Composed raw salad of mixed seasonal vegetables and organic greens with apple cider flax seed vinaigrette, the Perry’s Harvest Salad ($12) is the perfect complement to start your meal.

The new White Bean Pork Chili ($11), infused with poblano peppers, hatch green chilis, seasoned with garlic and oregano and finished with diced applewood-smoked bacon and pieces of Perry’s Famous Pork Chop, is a tasty option to help warm you on chilly fall nights.

The Lobster Truffle Risotto ($45) may be enjoyed as a delicious entrée or side to share with your friends. The Maine lobster is poached in a beurre monte accompanying a creamy risotto, cooked with lobster stock reduction, truffle oil, carrots, peas, chives and tarragon, and finished with black truffle shavings.

A returning fan favorite, the Butternut Squash ($12), pureed with bacon and maple syrup and topped with Italian breadcrumbs, is a flavorful side.

Save room for the final off-the-menu special. Pumpkin Cheesecake ($10), a creamy pumpkin-spiced cheesecake with pecan ginger snap crust, vanilla cream and salted caramel drizzle is just too good to pass up.

When fall arrives, it’s time to plan for the upcoming holiday season. If you’re planning a holiday celebration, Perry’s offers a wide selection of private dining rooms and event options to meet your group’s needs. Perry’s will be open at 11 a.m. Thanksgiving day, Thursday, Nov. 28. Save the date. Make reservations at PerrysSteakhouse.com.

Harvest Salad
Harvest Salad at Perry’s Steakhouse & Grille
White Bean Pork Chili
White Bean Pork Chili at Perry’s Steakhouse & Grille
Butternut Squast
Butternut Squash at Perry’s Steakhouse & Grille
Pumpkin Cheesecake
Pumpkin Cheesecake at Perry’s Steakhouse & Grille