I first went to Perdue’s Grill in Tremont back in September of 2013 when I was doing my twenty tenderloin trek. That was my second stop on the tenderloin tour. I was impressed with the place and made a note to return. And that’s exactly what we’re doing tonight as we go back to sample their homemade pizza. As with all of the pizza road trips, this post will start with three knocks on the MBIP World Headquarters front door...
See? And I bet I know who’s behind door number one...
Carol Merrill? That's not who I was expecting, run along Carol, Monty Hall is calling for you!
Okay, that's more like it, it's MBIP pal, Contributor and official Wheelman for our pizza road trips, Scott Turley. And he's got something in a bag with him...
It's a bottle of Grainstorm Black Rye IP India Pale Ale to plug up that hole in the Craft Beer Corner of the MBIP Fridge! Very nice and thanks to Scott for bringing that over!
After a couple of warm-up beers, we are on the road to Tremont!
Here we are at Perdue's Grill in Tremont, Illinois. Last time I was here was in the daytime, I like the looks of it even better with all the neon blazing in the windows.
Presley is the pretty hostess for the evening and she said we could go ahead and have a seat anywhere...
So we chose the bar of course!
Kyle is the friendly bartender on duty and he said he's worked at Perdue's for about two years now.
Dustin was getting a pizza to go and gave the pizza here high ratings. And so...
Scott and I checked the pizza menu and placed our order. What did we get? Well you'll just have to keep on scrolling to find out! Let's take a little look around in here while the pizza is being cooked back in the kitchen.
There's a nice display of lit-up bottles behind the bar.
They have a half dozen beers on tap to choose from.
And as you can see from this packed cooler, there's plenty of bottled beers here too. You won't walk away thirsty from Perdue's Grill!
They have a tradition in here of people bringing in bottle openers from where they've just traveled to and the collection has grown quite a bit since our last visit.
Tables line the brick wall opposite the bar.
The tin ceiling is illuminated in shades of cyan from the Blue Moon light hanging just below it.
A colorful chalkboard displays nightly and weekly specials and a drawing of Santa hanging out in a fireplace.
There's more tables here in the back and the kitchen is all the way at the end of the room. I think I can smell our pizza cooking in the oven!
Here's a shot of the front bar room from back there.
There's another dining room over here, let's go check that out...
Lot's of people in here too. Scott and I were surprised at the number of people out and about on a Sunday night in here.
Meanwhile back at the bar, Scott's picking a winner!
We got some appetizers for some pre-pizza snacking. There's a heaping bowl of homemade onion rings and to the right is a platter of pork kabobs.
The onion rings were fantastic and the dipping sauce that came with them was very tasty. Scott's an onion ring aficionado and gave them a 9 out of ten rating. The pork kabobs were really tasty too.
It's just about pizza time and the hot sauces are put out on display. There's a bottle of Tabasco on the end, a bottle of Roland Sriracha and on the far right is a bottle of Tabasco Buffalo Hot Sauce from the MBIP collection sent to us from Ragin' RR. Thanks to Scott for reminding me to bring that along. Oh, the stuff in the unmarked bottle is...Frank's Red Hot Sauce, of course. There's no escape from that stuff!
Okay, here's pie number 45, expertly served up by the lovely Rachael!
We got two pies in one on this trip. One half is the supreme and the other less colorful side is BBQ Chicken. It's been sauced and peppered...
And now begins the all-important cooling process as we get another beer from Kyle.
The first slice I'm trying is the Supreme and it's got a lot of flavors going on with fresh pepperoni, sausage, onion, green peppers and black olives. The sauce has a nice spicy zip to it and the crust is thin and crunchy.
The BBQ chicken was a nice pizza to counter the Supreme. Fairly simple with ingredients of cheese, chunks of chicken, onion and a BBQ sauce. It was really tangy and tasty. The pizza here is definitely worth the drive to Tremont!
Despite being thin crust, the pizza was really filling and we've got a good portion of the pie to take home. Scott took the Supreme side and I boxed the BBQ Chicken for the next day cold pizza challenge.
And it's out the door we go! Thanks to Scott for driving and to everyone at Perdue's Grill for a great evening and wonderful pizza!
Okay, time for the next day cold pizza challenge and how nice to finally see some beer in the craft beer corner of the MBIP Fridge! Thanks again to Scott for buying that!
It's delicious! We'll see you all tomorrow!
Pizza Rating
Three Chef Boyardees—They were both great pizzas, but I think I liked the BBQ Chicken a little better.
Perdue’s Grill
201 S. Sampson
Tremont, Illinois
309-925-5200
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