by Steven Doyle
It is a massive haunch of pork, cooked with perfection and carved elegantly table-side. Table-side service seems to be a lost art form, and I would personally like to see this more of a trend in coming years. Consider a flaming crepe with its delightful bit of pageantry that should be experienced at least once in a life time and not merely relegated to film of a forgotten past. That said, the Perry’s Steakhouse chop is that bit of a throwback. We provide a video below for your consideration. Continue reading
by Mark Shaeffer
