Chef and owner Steven Perrone hasn't missed a beat.
He, along with his with wife Eileen and staff, have continued to provide the same elegant and exciting food curbside and take-out during the limited operations restaurants were under.
It was a challenge at first, given the high-end meals he creates. These dishes weren't really meant for being given out curbside. In a take-out box, mind you.
But, with the effort from everyone, they succeeded in staying alive and relevant. Their committed base of customers didn't forget them or the flavorful, unique food.
It's why they received one of our Outstanding Service awards. It was well earned.
When South Carolina Governor Henry McMaster allowed outside dining to resume, Perrone was already on it. He turned the open-side of his restaurant into a culinary dream getaway.
The fencing was fresh and the tree limbs set the perfect ambiance. The dining chairs and tables matched an outside experience, but kept the restaurant's glorious and pristine nature.
It truly is a dining experience not to be missed.
We made reservations for 6 p.m. Saturday night. Again, knowing the history of the eatery, you plan ahead as tables fill fast and most definitely don't want your wait to be too long.
We were seated in the back of the outside dining area. It was the perfect spot to see the area with full view and enjoy a great meal with adequate spacing amongst other guests.
The appetizers we had were a Pork and Kimchi Eggroll and a Tuna Crudo. Both fresh, flavorful and fulfilling.
Both reminded me of tastes I experienced at this year's Charleston Wine and Food festival. They were that good.
As good as those were, we were there for the main event.
The awesome and famous steaks.
We both had the 45-day dry-aged Rib eyes, bone in. The only way to go.
Both steaks were cooked medium rare and seared. Perfectly done.
We were both served an exquisite Amarone red wine, bold in flavor and perfectly paired with the steaks.
Our meal at Perrone's Restaurant and Bar, as always, was superb. But, the outside dining experience sent it to another level. Out of this world.
The culinary adventure of Georgetown County is going to look different after the Covid-19 pandemic. That's for sure. In some areas good, others bad.
However, if Perrone is able to keep this outside dining area, it's going to be a game changer.
And will enhance their motto of "changing lives one dish at a time."
You couldn't of asked for a better restaurant to have your 17th wedding anniversary dinner at!
Executive Chef and Owner Steven Perrone, his wife Eileen and their wonderful staff greeted us with huge smiles and friendly faces. We felt so welcomed.
Rachel, the hostess that evening, sat us in a great location as we prepared to enjoy a great dinner.
As Ryan, our waiter, described the specials of the evening, we sat in amazement as Chef Perrone came to the table to welcome us again and wished my wife and I a happy anniversary.
We ordered the burrata and scallops to start off. The cheese was so divine and the scallops were cooked to perfection, melted in your mouth. We then had some shrimp that were so good, it would drive you to leave your seat, sneak to the back and grab some more when the staff weren't looking!
Must say, the starters were setting the bar!
We then ordered our entrees, the 37-day dry aged ribeye for my wife and the 80-day dry aged ribeye for myself. Truly good, or as Chef Perrone would say, they are "stupid good"!
The medium rare cook on both steaks were superbly done. I consider myself a medium-well to well-done steak eater, but this steak was seasoned so well and tasted amazingly awesome, I didn't tell my fork to quit as it went back for another bite... and another... and another... and, well, you get it.
I also ordered a tasting of the lamb. If you are worried about texture or a gamey flavor, let me assure you that the "sous vide" cooking method 99.9% erases that.
Here's a little about the cooking method, straight from their website:
what is sous vide cooking? : it is a method of cooking food vacuum sealed in an airtight plastic bag in a water bath for longer than normal cooking times • 72 hours in some cases (as with our beef short ribs) • at an accurately regulated temperature much lower than normally used for cooking, typically around 54.4°C (130°F) to 61.1°C (142°F) for meats and higher 84°C (183°F) for vegetables.
The flavors of the lamb were oh so good! Seasoned well and very succulent. You must try it!
Let's not forget the smoked potato fries! The are available at dinner service and are pressure smoked with hickory, fried to order. What! Flavortown couldn't handle this attitude from these fries! There were awesome and went great with the steaks!
OK, now you've been waiting, I am sure. Here's the desserts, or as commonly known at the restaurant, the happy ending!
First, we had the Cake & Ice Cream. It was a toasted pound cake made by Max at Pawleys Island Bakery, dulce de leche gelato, house made dulce de leche drizzle, fleur de sel, toasted pecans, and bourbon sauce. What a way to end an outstanding meal! But, wait... there's more.
We had to different crème brulee served to us. One was called Aztec, which was bitter chocolate, cinnamon, ancho chili and a touch of cayenne. The taste at the end was so unexpected, but rewarding. A warm sensation, and as Chef Perrone said, it's like it whispers to you hey, how are ya, don't forget me! The spice paring was "stupid good"!
The other, and most requested, is infused with lavender buds and local honey. It's called Provence. When we first tasted this, the lavender pops out and sings on your taste buds. It really is a super creme brulee.
We also had a N.Y. style graham cracker cheese cake with chocolate syrup from Italy. This was really flavorful and it had great texture. No Hershey's syrup here, either.
We hope you enjoy the photos below as much as we enjoyed the tastes! And make plans to dine in at Perrone's Restaurant & Bar! You'll value the experience of awesome fine dining as much as the food served here!