Prime & Provisions and Perry’s Steakhouse Serve Up Easter Feasts

Tavern on Rush
Celebrate National Noodle Month at These Chicago Steakhouses
March 7, 2017
Steakhouse Comfort Foods @ Benny's Chop House
Top Steakhouses for Easter Dining in Chicago
March 28, 2017
111forks Easter

111forks Easter

It’s never too early to start planning a meaty Easter meal. With the holiday coming up in a few weeks, you’d be wise to act fast and make a reservation at one of Chicagoland’s top steakhouses, like Prime & Provisions and Perry’s Steakhouse, both of which are offering holiday menus for the occasion. Here’s what you need to know:

Prime & Provisions' Easter spread

Prime & Provisions’ Easter spread


Considering Easter marks the end of Lent, a time to basically binge after weeks of sacrifice and restraint, it’s an apt time to pig out at brunch. Prime & Provisions understands this, and they’re rising to the occasion with their hotly anticipated Easter brunch on Sunday, April 16 starting at 10:00 a.m. For Easter, Prime & Provisions will be serving up a grand display of eggs Benedict, cinnamon French toast, slow-roasted meats, seafood, fresh fruit, pastries and more. The restaurant is open for brunch with three seating options: 10:00 a.m., noon and 2:00 p.m. The cost is $65 per adult for the buffet and $25 per child. Reservations are recommended.

Another steakhouse rolling out a lavish Easter spread this year is Perry’s Steakhouse & Grille in Oak Brook. For the holiday, the restaurant is opening its doors early at 11:00 a.m., serving its dinner menu all day long and into the evening. Additionally, Perry’s will be offering a special three-course menu from 4:00 p.m. until 9:00 p.m. for $29.95 per person.

To start, guests choose their pick of salad: wedge salad, spinach salad with warm bacon vinaigrette, Caesar salad, the butcher’s chop salad, kale salad with jalapeño mint vinaigrette or the field greens salad with pear and candied pecans.

Next is the entree: Perry’s famed pork chop. The perfect Lenten finale, this decadent dish consists of a giant chop that’s butchered in-house, rubbed with seasoning, cured and roasted on a rotisserie with pecan wood for six hours. It’s then glazed, caramelized and topped with herb-garlic butter before being carved table side for a little pomp and circumstance. Altogether, the chop contains three portions: the “eyelash” (the meltingly tender portion above the eye of the chop), three ribs and the loin.

If that wasn’t enough, guests then finish with a dessert trio featuring vanilla bean creme brulee, praline cheesecake and Perry’s chocolate crunch dessert. Reservations for Easter at Perry’s can be made by calling the restaurant.

Leave a Reply

Your email address will not be published. Required fields are marked *