Milk Chocolate Peanut Butter Candy Bar. (Photo by Kelsy McCraw)
Perry’s Steakhouse & Grille invited our new (opinionated) intern Kelsy McCraw to sample four new additions to their dessert menu. Read on for her unfiltered opinion…
Chris Perry and his staff at Perry’s Steakhouse & Grille have introduced a handful of new dessert items that elevate the concept of the home-style dessert to classic status. Perry worked with Executive Chef Pedro Ortiz to develop the array at the Texas-chain’s Dallas site. Here’s a look at what to expect from each dessert:
jump for the review…
The Milk Chocolate Peanut Butter Candy Bar unwraps the flavors of the grocery-line staple to reveal a deluxe underbelly. Chocolate-and-peanut-butter torte, thick whipped cream, and crunchy crust harmonize the melodies of a chocoholic’s musical dream. While un-candying the candied peanuts would give the dessert a more grounded taste, the result is guilty-pleasure-worthy.
Rocky road bread pudding. (Photo by Kelsy McCraw)
The Rocky Road Bread Pudding is melt-in-your-mouth rich with caramel sauce and crunchy walnuts. The giant marshmallow on top, however, overpowers with a sticky texture and pure-sugar taste. Without it, the confection balances sugar and salt admirably. With it, not so much.
Grown-up milk & cookies. (Photo by Kelsy McCraw)
While the Deconstructed Lemon Meringue Pie (not pictured) verges on sugar overkill (the lemon tastes false and candy-like), the Grown-Up Milk & Cookies left me blissful and dizzy, and not just from the hefty dose of Maker’s Mark in the accompanying vanilla milkshake. The chocolate-chip cookies have an ideal balance of saltiness/sweetness, and the spiked shake offers a lingering brandy zing.
@ 2:26 pm on June 22, 2011
@ 4:35 pm on June 23, 2011
SideDish is a food-related discussion among editors at D Magazine about the Dallas-Fort Worth dining scene -- everything from good meals to bad service, kitchen gossip to restaurant news, chefs' secrets to culinary trends. Bon appetit.