Bob Perry started the Perry's group of restaurants in 1979 with a humble butcher shop. That first place, Perry & Sons Market and Grille, is located on Scarsdale Boulevard in southeast Houston. Chris Perry, Bob's son, developed the Perry's Steakhouse & Grille concept. These days, there are nine Perry's Steakhouse locations. It is still a family-owned business and Chris Perry is still personally involved in the oversight of each location, even guiding the unique design of each restaurant.
Through the month of October, Perry's Steakhouse & Grill will have a series of special dinners that are designed to pair with Glenmorangie Scotch whiskey. The dinners are $95 per person (plus tax and gratuity). Each starts at 7 pm. The schedule is as follows:
- Tuesday, October 9: Katy/Cinco Ranch
- Wednesday, October 10: Clear Lake
- Wednesday, October 24: The Woodlands
- Thursday, October 25: Champions
Diners should call the respective locations to make reservations.
See Also:
- Map: The United States of Beer - Map: The United States of Soda - Houston's Top 10 Wine Bars
Perry's is also offering Glenmorangie by the ounce and half-ounce on a special bar menu. Prices vary depending on the type, and range from $4.50 for a half-ounce of 10 Year Old to $19 for a half-ounce of the Signet, which is deep and espresso-like. Also available are the Nectar d'Or, which is matured in Sauternes casks, the 18 Year Old and the Artein, an expression matured in Super Tuscan red wine casks.
Diners who attended the Glenmorangie dinners will be treated to a Scotch cocktail as a starter. Perry's sommelier, Susi Zivanovic, developed the drink and shared the recipe with us.
Glenmo Ginger Blossom
by Susi Zivanovic, Perry's Steakhouse & Grill
- 2 oz Glenmorangie 10 year
- .75 oz Natural Brands Lemon Juice
- 1 oz Honey Water
- 4 Fresh Ginger Slices
Procedure
- Make the "honey water" ahead of time by combining equal amounts of honey and hot water. Allow to cool before using.
- Add Glenmorangie 10 year, lemon juice, honey water and sliced ginger in a mixing glass.
- Add ice and shake vigorously for 20 seconds.
- Strain into chilled martini glass.
- Garnish with long lemon twist.
We had an opportunity to go to a preview tasting at the Memorial City location (which had its Glenmorangie dinner earlier in September) and meet Gregor Mina, the Scotch's brand ambassador. "There is a wine influence in all of the Scotches," he said. Indeed, we found each one to be complex, like very good wine, and more gentle than some of the "smoke bombs" out there. Glenmorangie is kind enough to be a good introduction to those new to Scotch, while complex enough to keep experienced drinkers intrigued.
All of the Scotch offerings were notable. I found myself particularly gravitating to Glenmorangie Artein. "Artein" means "stone" in Gaelic and appropriately enough, this Scotch has a mineral undertone to it that originates from the water used to produce it. It is only natural that one would pair this with seafood or fish. At our tasting, it was paired with Atlantic salmon and root vegetables. A bit of chutney with figs and cherries gave the dish a touch of sweetness and depth.
My other favorite was the amazing Glenmorangie Signet. It's the most expensive expression and absolutely worth it for the experience. The addition of chocolate malt to malted barley gives it overtones of chocolate liquor and espresso, with a hint of orange zest at the back end. It's remarkable, and while some Scotch should be a pure expression, the Signet is a highly successful experiment. It is perfect to pair with dessert. In this case, we had a Valrhona chocolate mousse with espresso and sherry that was topped off with orange zest.
For the month of October, whether you go to the dinners or just pull up a seat in the bar, Perry's will be a good place to get an introduction to what Glenmorangie Scotches are like. I guarantee a few of these will find a spot in my liquor cabinet, and they will be especially welcome as the summer gives way to fall.
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