The Power Of Perricone’s

“Perricone’s menu is best described as Italian comfort food,” says Perricone’s Chef Barry Walling. “It brings me back to the little Italian restaurants we frequented growing up in New Jersey.” Chef Barry started out as a food runner at Harrah’s Atlantic City buffet where he became intrigued with the process of transforming raw ingredients into something appetizing through marinating, seasoning and cooking. Today, he uses solid traditional techniques to bring out the best of fresh ingredients at Perricone’s. “I avoid over-seasoning so the true flavors are the star of the plate,” he says of his eclectic style that reflects his work with numerous U.S. regional cuisines. At Perricone’s, his “must-have” dish is their famous mussels poached in white wine, diced tomatoes, basil and garlic. Also, the Mediterranean branzino stuffed with jumbo lump crab meat and a nape of citrus Beurre Blanc is a must-eat. So what’s in his fridge at home? Peanut butter and jelly, Greek yogurt, hummus, beef, chicken and fresh vegetables. Simple, delicious, and oh so necessary; Perricones.com.