About
perrone's restaurant & bar
Chef Steven Perrone
Eileen – my wife, my love, my life, my muse.
The preceding quote illustrates the philosophy behind Perrone’s. Our restaurant and menu will always be a work in progress, continuously evolving and changing with the goal of creating one of the area’s most unique, exciting and delicious food experiences.
Food, like life, must have balance to be harmonious. Flavors should coexist, not dominate. We pride ourselves on that philosophy of balance by creating dishes that have many notes, but are all playing the same song.
We are not an Italian Restaurant, even though all our pasta is made fresh in house. (Hand rolled filled pasta appetizers and pasta from an Italian brass die extruder machine for entrées). We consider our fare “World cuisine with a Mediterranean focus.” Complex curries from India and Thailand. Umami-rich influences of Asia. Warming spices from North Africa, and the hearty, yet healthy fare of the Mediterranean, all reflecting the unique culinary global influences of our menu.
We are seed oil free. Proteins are seared with 100% beef tallow. Frying is done in beef tallow. Sautéing is done in cold pressed avocado. Our dressings, aiolis and marinades are made with virgin olive oil and/or cold pressed avocado oil.
The preceding quote illustrates the philosophy behind Perrone’s. Our restaurant and menu will always be a work in progress, continuously evolving and changing with the goal of creating one of the area’s most unique, exciting and delicious food experiences.
Food, like life, must have balance to be harmonious. Flavors should coexist, not dominate. We pride ourselves on that philosophy of balance by creating dishes that have many notes, but are all playing the same song.
We consider our fare “World cuisine with a Mediterranean focus.” The menu reflects the unique culinary influences of a vast and varied world. Complex curries from India and Thailand, the Umami-rich influences of Asia, warming spices from north Africa, and the hearty, yet healthy fare of the Mediterranean.
We are all about local and organically sourced when available, and our proteins are growth hormone and antibiotic free. We utilize local poultry farms, ranchers, fishermen, crabbers, clammers, and shrimpers, sustainably farmed salmon from the icy, cold fjords of Patagonia, and seafood from all over the east coast as well as the fresh, abundant waters of our own southern backyard.
We are just as serious about our cocktails, wines and beers as we are about our food. Our extensive menu of cocktails are crafted with infused liquors, barrel-aged ingredients, and house-made syrups and bitters. We are proud to offer a wine spectator award winning wine list with an incredible coravin (by the glass) menu, as well as a perlage system for pouring and preserving vintage champagnes by the glass.
So stop by, relax, have a cocktail, peruse our offerings, be adventurous, explore the unknown and embrace your dining experience.
perrone’s is all about local and organically sourced ingredients when available, and all our proteins are growth hormone and antibiotic free. All the beef on our Chop House menu is graded USDA prime and delivered fresh from our cut shop twice a week. Never do any of our steaks see the inside of a freezer! We demand the highest specs for our cuts as well.
- The Prime Filets are ‘barrel cut’ which means we only buy the two cuts that come from the center of a full tenderloin.
- The Prime NY Strips are center cut, never end cut. They are a 0x0 trim, fully denuded. That means no vein end, no tail piece, no surface fat, and no silver skin, it is just all beef with a beautiful intramuscular marbling. There is no cutting around anything, literally 100% edible, nothing should be left on your plate.
- The Prime 45 Day Dry Aged Ribeye as well as the regular Prime Ribeye come from the first three cuts of the chuck end from the whole ribeye subprimal cut. Any Ribeye lover knows that these are hands down the most flavorful cuts consisting of 3 different muscles including the largest portion of the rib cap (the sweet spot). A little more external and more intramuscular fat. (Fat = Flavor)
We utilize local poultry farms, ranchers, fishermen, crabbers, clammers, and shrimpers when we can. Sustainably farmed salmon from the icy, cold fjords of Patagonia, and seafood from all over the upper east coast as well as the fresh, abundant waters of our own southern backyard.
We are just as serious about our cocktails, wines and beers as we are about our food. We revere the classics, respect the iconic Tiki era and love to “push the envelope” of creativity. Our extensive menu of cocktails pays homage to vintage ingredients and traditional bar practices (milk clarification, maceration, infusing liquors, barrel-aging ingredients, house syrup infusions and bitter production), as well as utilizing modern techniques and technology (cryogenic chilling with liquid nitrogen, vacuum blending, chamber vac infusion, centrifuge clarifying, sous vide infusions, force carbonation, fat washing, nitrogen infusions for foams and espumas, clear ice production and many more processes) to create a diverse bar program.
We are proud to offer a Wine Spectator award winning wine list with an incredible Coravin (by the glass) menu, as well as a Perlage system for pouring and preserving vintage champagnes by the glass.
So stop by, relax, have a cocktail, peruse our offerings, be adventurous, explore the unknown and embrace your dining experience.
The preceding quote illustrates the philosophy behind Perrone’s. Our restaurant and menu will always be a work in progress, continuously evolving and changing with the goal of creating one of the area’s most unique, exciting and delicious food experiences.
Food, like life, must have balance to be harmonious. Flavors should coexist, not dominate. We pride ourselves on that philosophy of balance by creating dishes that have many notes, but are all playing the same song.
We consider our fare “World cuisine with a Mediterranean focus.” The menu reflects the unique culinary influences of a vast and varied world. Complex curries from India and Thailand, the Umami-rich influences of Asia, warming spices from north Africa, and the hearty, yet healthy fare of the Mediterranean.
We are all about local and organically sourced when available, and our proteins are growth hormone and antibiotic free. We utilize local poultry farms, ranchers, fishermen, crabbers, clammers, and shrimpers, sustainably farmed salmon from the icy, cold fjords of Patagonia, and seafood from all over the east coast as well as the fresh, abundant waters of our own southern backyard.
We are just as serious about our cocktails, wines and beers as we are about our food. Our extensive menu of cocktails are crafted with infused liquors, barrel-aged ingredients, and house-made syrups and bitters. We are proud to offer a wine spectator award winning wine list with an incredible coravin (by the glass) menu, as well as a perlage system for pouring and preserving vintage champagnes by the glass.
So stop by, relax, have a cocktail, peruse our offerings, be adventurous, explore the unknown and embrace your dining experience.
Chef Steven Perrone
Eileen – my wife, my love, my life, my muse.
The preceding quote illustrates the philosophy behind Perrone’s. Our restaurant and menu will always be a work in progress, continuously evolving and changing with the goal of creating one of the area’s most unique, exciting and delicious food experiences.
Food, like life, must have balance to be harmonious. Flavors should coexist, not dominate. We pride ourselves on that philosophy of balance by creating dishes that have many notes, but are all playing the same song.
We are not an Italian Restaurant, even though all our pasta is made fresh in house. (Hand rolled filled pasta appetizers and pasta from an Italian brass die extruder machine for entrées). We consider our fare “World cuisine with a Mediterranean focus.” Complex curries from India and Thailand. Umami-rich influences of Asia. Warming spices from North Africa, and the hearty, yet healthy fare of the Mediterranean, all reflecting the unique culinary global influences of our menu.
We are seed oil free. Proteins are seared with 100% beef tallow. Frying is done in beef tallow. Sautéing is done in cold pressed avocado. Our dressings, aiolis and marinades are made with virgin olive oil and/or cold pressed avocado oil.
perrone’s is all about local and organically sourced ingredients when available, and all our proteins are growth hormone and antibiotic free. All the beef on our Chop House menu is graded USDA prime and delivered fresh from our cut shop twice a week. Never do any of our steaks see the inside of a freezer! We demand the highest specs for our cuts as well.
- The Prime Filets are ‘barrel cut’ which means we only buy the two cuts that come from the center of a full tenderloin.
- The Prime NY Strips are center cut, never end cut. They are a 0x0 trim, fully denuded. That means no vein end, no tail piece, no surface fat, and no silver skin, it is just all beef with a beautiful intramuscular marbling. There is no cutting around anything, literally 100% edible, nothing should be left on your plate.
- The Prime 45 Day Dry Aged Ribeye as well as the regular Prime Ribeye come from the first three cuts of the chuck end from the whole ribeye subprimal cut. Any Ribeye lover knows that these are hands down the most flavorful cuts consisting of 3 different muscles including the largest portion of the rib cap (the sweet spot). A little more external and more intramuscular fat. (Fat = Flavor)
We utilize local poultry farms, ranchers, fishermen, crabbers, clammers, and shrimpers when we can. Sustainably farmed salmon from the icy, cold fjords of Patagonia, and seafood from all over the upper east coast as well as the fresh, abundant waters of our own southern backyard.
We are just as serious about our cocktails, wines and beers as we are about our food. We revere the classics, respect the iconic Tiki era and love to “push the envelope” of creativity. Our extensive menu of cocktails pays homage to vintage ingredients and traditional bar practices (milk clarification, maceration, infusing liquors, barrel-aging ingredients, house syrup infusions and bitter production), as well as utilizing modern techniques and technology (cryogenic chilling with liquid nitrogen, vacuum blending, chamber vac infusion, centrifuge clarifying, sous vide infusions, force carbonation, fat washing, nitrogen infusions for foams and espumas, clear ice production and many more processes) to create a diverse bar program.
We are proud to offer a Wine Spectator award winning wine list with an incredible Coravin (by the glass) menu, as well as a Perlage system for pouring and preserving vintage champagnes by the glass.
So stop by, relax, have a cocktail, peruse our offerings, be adventurous, explore the unknown and embrace your dining experience.
The preceding quote illustrates the philosophy behind Perrone’s. Our restaurant and menu will always be a work in progress, continuously evolving and changing with the goal of creating one of the area’s most unique, exciting and delicious food experiences.
Food, like life, must have balance to be harmonious. Flavors should coexist, not dominate. We pride ourselves on that philosophy of balance by creating dishes that have many notes, but are all playing the same song.
We consider our fare “World cuisine with a Mediterranean focus.” The menu reflects the unique culinary influences of a vast and varied world. Complex curries from India and Thailand, the Umami-rich influences of Asia, warming spices from north Africa, and the hearty, yet healthy fare of the Mediterranean.
We are all about local and organically sourced when available, and our proteins are growth hormone and antibiotic free. We utilize local poultry farms, ranchers, fishermen, crabbers, clammers, and shrimpers, sustainably farmed salmon from the icy, cold fjords of Patagonia, and seafood from all over the east coast as well as the fresh, abundant waters of our own southern backyard.
We are just as serious about our cocktails, wines and beers as we are about our food. Our extensive menu of cocktails are crafted with infused liquors, barrel-aged ingredients, and house-made syrups and bitters. We are proud to offer a wine spectator award winning wine list with an incredible coravin (by the glass) menu, as well as a perlage system for pouring and preserving vintage champagnes by the glass.
So stop by, relax, have a cocktail, peruse our offerings, be adventurous, explore the unknown and embrace your dining experience.
Chef Steven Perrone
Eileen – my wife, my love, my life, my muse.
The preceding quote illustrates the philosophy behind Perrone’s. Our restaurant and menu will always be a work in progress, continuously evolving and changing with the goal of creating one of the area’s most unique, exciting and delicious food experiences.
Food, like life, must have balance to be harmonious. Flavors should coexist, not dominate. We pride ourselves on that philosophy of balance by creating dishes that have many notes, but are all playing the same song.
We are not an Italian Restaurant, even though all our pasta is made fresh in house. (Hand rolled filled pasta appetizers and pasta from an Italian brass die extruder machine for entrées). We consider our fare “World cuisine with a Mediterranean focus.” Complex curries from India and Thailand. Umami-rich influences of Asia. Warming spices from North Africa, and the hearty, yet healthy fare of the Mediterranean, all reflecting the unique culinary global influences of our menu.
We are seed oil free. Proteins are seared with 100% beef tallow. Frying is done in beef tallow. Sautéing is done in cold pressed avocado. Our dressings, aiolis and marinades are made with virgin olive oil and/or cold pressed avocado oil.
perrone’s is all about local and organically sourced ingredients when available, and all our proteins are growth hormone and antibiotic free. All the beef on our Chop House menu is graded USDA prime and delivered fresh from our cut shop twice a week. Never do any of our steaks see the inside of a freezer! We demand the highest specs for our cuts as well.
- The Prime Filets are ‘barrel cut’ which means we only buy the two cuts that come from the center of a full tenderloin.
- The Prime NY Strips are center cut, never end cut. They are a 0x0 trim, fully denuded. That means no vein end, no tail piece, no surface fat, and no silver skin, it is just all beef with a beautiful intramuscular marbling. There is no cutting around anything, literally 100% edible, nothing should be left on your plate.
- The Prime 45 Day Dry Aged Ribeye as well as the regular Prime Ribeye come from the first three cuts of the chuck end from the whole ribeye subprimal cut. Any Ribeye lover knows that these are hands down the most flavorful cuts consisting of 3 different muscles including the largest portion of the rib cap (the sweet spot). A little more external and more intramuscular fat. (Fat = Flavor)
We utilize local poultry farms, ranchers, fishermen, crabbers, clammers, and shrimpers when we can. Sustainably farmed salmon from the icy, cold fjords of Patagonia, and seafood from all over the upper east coast as well as the fresh, abundant waters of our own southern backyard.
We are just as serious about our cocktails, wines and beers as we are about our food. We revere the classics, respect the iconic Tiki era and love to “push the envelope” of creativity. Our extensive menu of cocktails pays homage to vintage ingredients and traditional bar practices (milk clarification, maceration, infusing liquors, barrel-aging ingredients, house syrup infusions and bitter production), as well as utilizing modern techniques and technology (cryogenic chilling with liquid nitrogen, vacuum blending, chamber vac infusion, centrifuge clarifying, sous vide infusions, force carbonation, fat washing, nitrogen infusions for foams and espumas, clear ice production and many more processes) to create a diverse bar program.
We are proud to offer a Wine Spectator award winning wine list with an incredible Coravin (by the glass) menu, as well as a Perlage system for pouring and preserving vintage champagnes by the glass.
So stop by, relax, have a cocktail, peruse our offerings, be adventurous, explore the unknown and embrace your dining experience.