Saturday Night at Perrone's Restaurant & Bar

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.

what is the history of sous vide? : the modern era of sous vide began in the early 1970s when food researchers and chefs in france searched for a way to reduce product loss when cooking foie gras. they found that by cooking foie gras sous vide, much higher yield and improved texture could be achieved.

is it safe to cook in plastic? : according to the latest research, the safest plastics for use with food are high-density polyethylene, low-density polyethylene, and polypropylene. virtually all sous vide bags are made from these plastics (the inner layer of our sous vide bags is polyethylene). most name brand food storage bags and plastic wraps such as saran wrap are also made from safe plastics like polyethylene. it’s our opinion, after an extensive review of the scientific literature, that concerns about the safety of sous vide bags are misplaced.

what are the benefits of sous vide cooking? : foods can be pasteurized and made safe at lower temperatures, so that it doesn’t have to be cooked well done to be safe.
• the temperature controlled environment allows the entire item to cook evenly.
• allows for perfect, repeatable results every time.
• the flavor is locked in and its essence is amplified as the food cooks in its own natural juices.

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!