First, let me just say that if you were following me on Twitter you would have had a play by play of this meal last night. I twittered live from Perry’s and my followers didn’t miss one drop of drool or moan of delight…or sigh of pleasure. It was slightly risque but we WERE talking about food.

Good food.

Dang.

I was invited to the opening of the new location of Perry’s Steak House and Grille, located at 2000 McKinney in Dallas. After reading the online menu and a little about the restaurant I was really looking forward to it…and how cool that it happened just a few days after my birthday? Yeah.

Just want to say that the images are from the Perry’s Official site. The images I got were with my phone and just not that good. I didn’t think I could get good images in the dark and I did not want to haul a light box… capiche? I did take some of the images with my camera. You will be able to tell the difference.

I chose to wear my “little red dress” and I was glad I did. The atmosphere was elegant and pampering and somehow I don’t think my boot cut jeans and comfy shoes would have been appropriate. This area of Dallas at night is really lovely, even for me - the die hard “I hate cities” person. This evening was classic Texas in April, a little chilly with a light breeze, clear skies and just the right amount of stars sparkling above to make it romantic. We pulled in and handed the keys over for valet parking. If you go you will either need to walk a ways or you will use the valet parking. There is no parking at the restaurant. This is good to keep in mind, if you have a family car and an impressive car you may want to drive the one without the crayon marks on the dashboard.

The parking staff was friendly and genuine. They did not shudder when they saw the van, nor did they roll their eyes when told it wasn’t running well. For this they are to be commended.

We walked into the building. The interior is beautiful - romantically lit, but not so dark you can’t see what you’re eating. We were seated at a great table with a good view of the room, again far enough away from the other tables to feel private but close enough so that we did not feel isolated.  Several of the staff was on hand to see to our every need from the moment we walked in the door and yet they were carefully invisible. They did not give us the feeling of hovering, nor were they at all intrusive. This is a difficult balance to find, and I am picky about it.  I want my needs to be anticipated but I hate feeling like I have a fly buzzing around my plate, you know? Well last night was perfect balance. Every restaurant should spend time observing here!

Ismael Aza was most helpful and answered my every question with graciousness, knowledge, and patience. I asked a lot of questions, and intentionally bordered on being irritating (who me?) and he was fantastic.

I don’t normally drink things other than wine but I was intrigued by the signature drinks. I began the evening with a Cherry Lavendar Kiss. This is an infusion of cherry vodka, lavendar, cranberry and a double shot of amazing. I had to hold back in order not to swig it down, wipe my mouth with my arm and order another. It is that good.

I declined appetizers although the appetizer menu was quite intriguing with items like crab cakes. I did order the field green, pear, and candied pecan salad because I make one as well and I wanted to compare. I like mine better but this was very good, with a delicate Italian dressing. I think that was what I liked the least about it… the flavors did not quite mesh for me. I think that some goat cheese or brie, and a more citrus based dressing (grapefruit and champagne, for example) might have been more appealing to me.

Bread was served. This is made in house, and is the soft, fluffy white bread that grandma made. The slices are thick and the portions are generous. The butter is also made (did you catch that? MADE) in house; fresh daily. It tasted like fresh butter because it was fresh butter. Delicious.

Then they sprinkled my table with rose petals. Le sigh… I almost hoped for a perfumed bath to be prepared for me in the bathroom…

During this time Chef brought out an appetizer. It was thinly slice beef filet with goat cheese, golden beets, and a demi-glace drizzeled around the plate. The meat was buttery, the sauce rich, and the cheese and golden beets set it off beautifully. It was difficult to get a little of all of the flavors in each bite but I prevailed.

I asked Ismael for his recommendation on the wine to go with the entree I ordered.

Didn’t I tell you that part? Kobe filet mignon. Wait. I think I drooled a little just now…

The wine was the perfect accompaniment. I can’t remember what it was, honestly, but I think that you can feel safe asking for recommendations based on your entree selection here unless they have something you just want to try. Again, I think it is important to be able to get a good recommendation when you go to a restaurant. Not everyone is educated on wine.

The side dishes are separate from the entree and come family style. We chose roasted creamed corn as a side. It was good but would have been better local and in season. The corn had lost some of the natural sugar and was a bit starchy. The seasoning was perfect.

The real star of the show, for me, was the Kobe Filet Mignon. I ordered mine medium and it was excellent. The caramelization on the outer surface was fantastic and gave a crispy texture to the meltingly tender beef. The flavor was incredible - no need for salt or pepper.

People have asked me if Kobe is worth the money. Yes. It is absolutely worth setting aside the money to have this amazing entree at Perry’s. There is almost no way to describe it. When I sliced the meat with the knife it was almost like the meat parted ahead of the knife. I can honestly say that this was absolutely the best steak I had ever eaten in my lifetime.

I finished with the Monte Blanc a la Frise.

It is vanilla ice cream covered with a flaming sauce that is created table-side. The ice cream is atop a spongecake then covered (drowned) in a white chocolate and Bailey’s Irish Cream sauce. Several sliced strawberries are arranged around the plate. It was delicious. I finished with a perfectly done espresso. Marc, my finace, had the chocolate cake.

So…. that was the good stuff. Should you go? Yes,  you should. If you are in North Texas Perry’s Steak House and Grille is absolutely the place to go right now. There are private rooms, private alcoves, and a wall of wine that I would love to taste my way through. The staff is five star. I would take my biggest client to this restaurant with confidence.

My only disappointments (besides the lack of a bathtub, and having to leave) was the dessert menu. The desserts were delicious but average. I’d like to see a more adventurous dessert or two sprinkled in between the creme brulee and the Valhrona Chocolate Cake.

So. I expect you all to flock there in droves and tell them I sent you. Maybe they will invite me back. (fingers crossed) Perry’s Steak House and Grille is located at 2000 McKinney,Dallas, Tx. I would suggest calling ahead for reservations.

You can also friend Perry’s  Facebook to keep up with their happenings.

Perry’s Steak House and Grille
2000 McKinney Ave., Suite 100
Dallas, Texas 75201
214-855-5151
214-855-9858 Fax

Disclaimer:

I can’t say that no animal was harmed in the making of this post because I ate a cow. It was a truly pampered cow and recieved daily massages until it’s death. However, yes, a cow sacrificed her/his life for my pleasure. Do I feel guilty? Not at all. Thanks cow!

My dinner at Perry’s was gratis. The amount the bill would have been is not enough to buy my blog or my opinion. No money exchanged hands, nor were there any promises of  a good review. I don’t have to give the dinner back. Thank God.

Images: Via Perry’s Steak House and Grille

So, twitter is a venue for my sarcasm but in my defense I am not the only one… Kelly from Evil Shenanigans and Jen from My Kitchen Addiction were adding to the total mayhem this morning…and yet… in the midst of it… we devised a plan.

In our collective disdain for Sandra Lee we have decided to do Sundays with Sandy - The Only Thing Daring Is the Tasting. This will be monthly, the first one is due on May 16, the week after Mother’s Day.

You are invited to join us but please try to follow these guidelines:

• You  may video OR blog the recipe but you must not change it unless you can’t find an ingredient or don’t have a utensil.
• If you will be participating please send me a link to your blog at maudet8816(AT)aol(DOT)com
• You must post your video or post ON the day it is due
• Please  tablescape and coordinate with the theme
• If you video tape it you should try to coordinate your outfit with the theme
• Please link to the other participating blogs…I will send you a list
• Adding a cute, coordinating cocktail is encouraged.
• Oh, please indicate on your post your level of cooking expertise.

That’s it. Now, you can plan on eating out that day OR you can post a recipe for a better recipe for the same item, your choice. Please feel free to be sarcastic. Hopefully we will be able to get buttons to display.

And the recipe for May? Direct from Sandras top 10o we have Semi-Homemade Chicken Fried Steak.

Remember… the only thing daring is the tasting.

image:sxc

You might be wondering why in the world I chose a name like “My Secret Sin“  for this red velvet cake. Well, I will tell you  because I am I cool like that.

I chose that name because I think this is unlike any red velvet cake I have ever had. Usually you have cream cheese frosting…and this does too… but it hides a luscious, lavish secret. Perfect for a Valentine’s Day dessert. I think that by multiplying the recipe it would be an amazing wedding cake as well.

(more…)

I love asparagus. I love cream soups. And… yeah….Cream of asparagus soup is one of my favorites. Homemade cream of asparagus soup is delicate and rich…with just the right amount of flavor. If you are used to the canned cream soups with the microscopic shreds of vegetables you will love the real thing with asparagus that you can actually identify.

There aren’t a lot of ingredients so it is important that you use the freshest and best that you can lay hands on. You want the flavor of the asparagus to be foremost but give way to the cream at the end.

A soup this rich doesn’t need much to go with it. A salad of citrus and romaine, or some warm toast will be perfect. I like cream soups to be very creamy and so use high fat ingredients. You can use all milk, 2%, or skim milk if you want to cut back on the fat. It will not be as good, nor will it have the velvety texture that the full fat version does.  Salt to taste. It is difficult to give an exact measurement on the salt because this is such a simple soup. Just taste and add salt sparingly until you are happy with the amount. (more…)

I love pears. When I was growing up  we had a pear tree in the yard. It was an ancient and gnarled tree that produced the sweetest of sickle pears. I would climb to the top branches of that tree with the library book I was reading and could literally spend and entire summer afternoon in complete oblivion to the rest of the world.

The summer that I discovered Louisa May Alcott was also the summer I discovered the boy that lived in the house next door and played football in the yard between our houses. I believe I was in fourth grade and was precociously interested in the rippling of his shoulder muscles as he threw and caught the football. So, the tree took on a new facet  for me; a place where I could observe un-noticed the object of my 10 year old affections.

Always the pears were ready for me in the golden heat of  a late August afternoon. Warmed from the sun, sweet, ripe and juicy - those pears had a flavor that is indescribable to this day. I can taste them. (more…)