News & Awards

Texas-based Perry’s Steakhouse & Grille expands to the Magic City

Steakhouse opens “lucky number” 13 location in Birmingham, AL this October

The magic of Perry’s Steakhouse & Grille is coming to the Magic City this October, 2015. The new location, opening in the Summit area of Birmingham at 4 Perimeter Park South, will be the family-owned restaurant group’s 13th location and first in the state of Alabama. This marks the steakhouse’s third location outside of Texas after expanding to Chicago and Denver, respectively.

The location will boast 10,000 square feet of premiere hospitality and create an environment ideal for dining out, celebrating special occasions, or hosting private events. The restaurant will offer all of Perry’s unique features, including four private dining rooms, an island bar, live music, and an outdoor patio.

“The food scene in Birmingham is booming, and we’re looking forward to bringing our 36 years of experience east of the Mississippi,” said Chris Perry, founder and owner of Perry’s Restaurants. “From our roots as a humble meat market in Texas, we’ve grown to focus not only on great food, but also creating a unique dining experience for our guests.”

Diners can expect distinctive signature dishes carved tableside, flaming desserts prepared tableside, and mixology creations made with ingredients fresh from the kitchen. Perry’s is known for its selection of butcher-fresh prime beef and an unexpected steakhouse specialty – Perry’s Famous Pork Chop, a seven-finger tall chop that is dried, cured and roasted, then caramelized and topped with Perry’s signature herb-garlic butter. Perry’s is also home to Bar 79, named after the year Perry’s was founded.

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About Perry’s Steakhouse & Grille

Perry’s Steakhouse & Grille has earned a faithful following by perfecting prime since 1979. Beginning as a modest meat market, Perry’s has grown into a renowned group of award-winning restaurants with a stunning array of culinary creations. Perry’s currently operates 12 steakhouse locations in Chicago, Denver, and across Texas, with a new location planned for Birmingham, Alabama later in 2015 as well as two Perry & Sons Market & Grille locations. For more information and updates on Perry’s Steakhouse, please visit

BisNow: 5 Top Power Dinner Spots in Dallas


You’ve crunched the numbers, now it’s time to wine and dine your clients and get that ink on the dotted line. Where’s the best place to go for a closing dinner? We’ve asked around and rounded up five great spots.

3. Perry’s Steakhouse & Grille


Restaurant: Perry’s Steakhouse & Grille

Address: 2000 McKinney Ave

Signature dish: Pork chops

Best known for: Personal wine lockers. Colliers senior associate Lindsay Wolcott (here, with her dad at his 60th birthday this past November on a pork chop Friday). Lindsay says Perry’s is known for always having a large crowd of real estate peeps dining, interviewing and discussing deals. Travel: Restaurant Review – Perry’s Steakhouse and Grille Opens in Frisco
Everything is Moving to Frisco

More great news for the residents of Frisco: a fantastic new restaurant option is now available to you. No, you don’t have to wait for the completion of the $5 billion-dollar mile to develop or the Dallas Cowboys to open its world headquarters. A fine-dining establishment is now open to take care of your steak and seafood desires.

If you’re not familiar with Perry’s, it first opened in 1979 as a meat market. That’s obvious because when you walk in, you can view the finest cuts of meat that are on display. They feature steaks, chops, seafood, salads, soups and desserts and a fabulous bar. Texas locations are in Austin, Dallas, Houston and San Antonio.

Bar 79

Bar 79 is a place you’re going to want to visit once inside Perry’s. It was named for the year that Perry’s Meat Market opened: 1979. Enjoy a hand-crafted cocktail made from the finest ingredients, beer or wine. During Social Hour, enjoy specially-priced drinks and appetizers. Social Hour takes place Monday – Friday from 4 p.m. to 6:30 p.m. and Sunday from 4 p.m. to 9 p.m.

Sommelier/Mixologist Susi Zivanovic created some amazing cocktails for us to sample and highlighted Perry’s wine list. I sipped a classic Manhattan made from Bulleit bourbon. It was garnished with a maraschino cherry imported from Italy. Now that was one sweet finish.

I also tried a Side Car because I’m a fan of old-fashioned, prohibition-era cocktails. It’s made from Henessey Cognac, Grand Marnier, limoncello and fresh juices. Perry’s cocktails are perfectly balanced and well-mixed. Expect freshness because lemons and limes are fresh-squeezed daily. No cheap mixers are used in this bar. Cheers!


Yes, Perry’s has some fine (USDA Prime grade) steaks and seafood but it’s really known for its chops. Perry’s Famous Pork Chop are cured, roasted, slow-smoked and caramelized and served with homemade applesauce. Typically, pork chops are not at the top of my must-order list at a fine dining establishment. HOWEVER, throw that idea out the window. These chops are simply divine and yes I would definitely order them again. This dish stands seven fingers high (not little dainty fingers that some women have — but more like my sausage fingers)!

My suggestion (to lighter diners especially): order the pork chops at lunch on Friday. Every Friday is Pork Chop Friday and they are specially priced at only $12.95. Rumor has it that people line up out the door on Fridays to get the pork delights at that price. Worth every penny!

Also worth checking out: the Chateaubriand with Truffle Merlot Sauce was fantastic.

Overall Impression

The menu at Perry’s has enough options for meat and seafood lovers without being overwhelming. Vegetarians can find some tasty options as well. It can be a little pricey for some ($51.95 for a Bone-In Ribeye or NY Strip) but there are less expensive options and a lot of food is perfect for sharing. It’s the perfect special occasion dining place and I hear that Valentine’s Day is one of its busiest days.

The décor is beautiful. It’s classy and upscale — just the kind of place that booming Frisco needed.

I found the cocktails to be smooth, the appetizers tasty and the meats were flavorful and did not disappoint. There was no room for dessert but you had me at flambéed. Two items on the menu intrigue me: Bananas Foster and Mont Blanc a la Frisc, which is Vanilla ice cream served on a homemade sponge cake with freshly cut strawberries, topped with a flambéed Belgium white chocolate sauce prepared tableside with Bailey’s Irish Cream. If that doesn’t wow ‘em in Frisco, nothing will!

There’s also a location in Dallas at 2000 McKinney Avenue, #100, Dallas, TX. 214-855-5151.


To read the full article, click here.

Houston Chronicle: Prime Property: Perry’s Steakhouse to open at Baybrook Mall

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Perry’s Steakhouse & Grille announced Tuesday it will relocate its original Clear Lake Location at 487 Bay Area Blvd. to a 10,000-square-foot space in a new section of Baybrook Mall.

The mall’s 550,000-square-foot expansion will add more than 30 retailers, 10 restaurants and entertainment and hospitality venues to the property.

Perry’s, which started as a meat market, now operates steakhouses in Denver, Chicago and across Texas, as well as two Perry & Sons Market & Grille locations.

Its Bay Area Boulevard location of will remain open until the new space is ready in November.

To read the full article, click here.

Houston Chronicle: Perry’s to move Clear Lake-area restaurant to Baybrook Mall

Houston Chronicle

Perry’s Steakhouse & Grille is relocating its Clear Lake-area restaurant down Bay Area Boulevard to the expanding campus of Baybrook Mall.Expected to debut in November, the new restaurant will be 10,000 square feet with an open kitchen, a towering wine wall and the steakhouse chain’s signature Bar 79. It will, of course, feature USDA aged prime beef and Perry’s famous table-side carving service.Here’s the move explained in a press release:

By relocating its Clear Lake restaurant to the more accessible Baybrook Mall location, Perry’s will have the opportunity to provide this unique fine-dining experience to the rapidly expanding communities nearby. Perry’s will be part of the expansion project on the north side of Baybrook Mall and the restaurant’s spacious outdoor patio will provide a view of the mall’s impressive grassy lawn, featuring gathering areas and fun community events.

The current Clear Lake-area restaurant — located at 487 Bay Area Boulevard — will remain open until the move. It was the original Perry’s Steakhouse & Grille. It opened in 1993 after adding tables at the Perry family’s meat market proved successful.

Perry’s Steakhouse has five other Houston-area locations, as well restaurants in Chicago and Denver.


To read the full article, click here.

Perry’s Steakhouse & Grille to Premiere its Newest Location and Design at Baybrook Mall

Perry’s Clear Lake relocating to more expansive location in Baybrook Mall Nov. 2015

Thirty-six years ago, the Perry family opened its first restaurant, a modest meat market on Scarsdale Boulevard in southeast Houston. A few years later, Chris Perry came to work at the market and persuaded his father Bob Perry to add tables, which eventually led to an expansion. As the markets gained popularity, Chris opened the first Perry’s Steakhouse & Grille in 1993 on Bay Area Boulevard. In November 2015, Perry’s Steakhouse & Grille will relocate its original Clear Lake steakhouse and debut the company’s newest concept at Baybrook Mall, the largest shopping center in the southeastern quadrant of Houston, and one of the prime shopping, dining and entertainment destinations in the city.

The new 10,000-square-foot restaurant will accommodate 400 guests and include design elements unique to the location and Houston-area Perry’s Steakhouses. The restaurant will provide an expansive view from every angle of the main dining room offering a glance at chef creations in the kitchen and peeks of Bar 79 through the towering wine wall. Layers of interest will be added by glass, lighting and other textures creating an environment that appeals to both men and women, distinguishing the experience from that of a traditional, stuffy steakhouse.

“This is the community where my father opened his first meat market. It’s where I learned about the business and where we opened our first steakhouse,” said Chris Perry, founder and CEO of Perry’s Restaurants. “We owe so much to our original steakhouse patrons in the Clear Lake area, and we want to say thank you. Our new location will showcase all we have to offer and perfectly complements Baybrook Mall’s commitment to providing an unparalleled experience.”

By relocating its Clear Lake restaurant to the more accessible Baybrook Mall location, Perry’s will have the opportunity to provide this unique fine-dining experience to the rapidly expanding communities nearby. Perry’s will be part of the expansion project on the north side of Baybrook Mall and the restaurant’s spacious outdoor patio will provide a view of the mall’s impressive grassy lawn, featuring gathering areas and fun community events.

Over the past decades, Perry’s Steakhouse & Grille has remained true to its roots with its butcher-fresh USDA aged prime beef and signature table-side carving presentations, including its mouth-watering, seven-finger-high pork chop. The restaurant has evolved to feature an engaging, open and airy atmosphere, a vibrant Bar 79 (named after its founding year) with an extensive wine and mixology program, and elegant private dining rooms for groups and special occasions.

In addition, Perry’s has transitioned from a regional to a national footprint bringing the award-winning experience to new fans. Today, Perry’s operates 10 steakhouse locations in Texas and two locations outside of Texas, as well as their original two Perry & Sons Market & Grille locations in Scarsdale and Friendswood. The new Baybrook Mall location provides the opportunity to bring what is now Perry’s Steakhouse & Grille to its loyal fans in Clear Lake, Friendswood, League City, and the surrounding communities.

Perry’s Steakhouse & Grille location at 487 Bay Area Boulevard will continue to serve its guests until the new Baybrook Mall location opens in November 2015. Perry’s unexpected steakhouse specialty, its famous pork chop is available at dinner daily, or part of a special three-course Sunday dinner offering. And a lunch-cut portion is featured for Perry’s Famous Pork Chop Friday Lunch from 11 a.m.-4 p.m. for $12.95, served with mashed potatoes and homemade applesauce. The steakhouse is also home to Bar 79, which offers Social Hour featuring specially priced bar menu items, wines and martinis weekdays from 4-6:30 p.m. and Sundays from 4-9 p.m.

Perry’s owns and operates five other steakhouses in the Greater Houston area – in Champions, Katy, Memorial City, Sugar Land, and The Woodlands – each offering a unique experience.

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About Perry’s Steakhouse & Grille

Perry’s Steakhouse & Grille has earned a faithful following by perfecting prime since 1979. Beginning as a modest meat market, Perry’s has grown into a renowned group of award-winning restaurants with a stunning array of culinary creations. Perry’s currently operates 12 steakhouse locations in Chicago, Denver, across Texas, and two Perry & Sons Market & Grille locations. For more information and updates on Perry’s Steakhouse, please visit

About Baybrook Mall

Baybrook Mall is owned and managed by General Growth Properties, Inc. an S&P 500 company focused exclusively on owning, managing, leasing, and redeveloping high-quality retail properties throughout the United States. GGP is headquartered in Chicago, Illinois, and publicly traded on the NYSE under the symbol GGP.

The current expansion project at Baybrook Mall is a joint venture between General Growth Properties, Inc. and the landowner, a CDC Houston-managed entity, adding an estimated 555,000 square feet to the 1.2-million-square-foot center.


USA Today: Good Eats: A Foodie’s Guide To Downtown Dallas

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Perry’s Steakhouse & Grille
It may have started out as just a meat market in 1979, but this Houston based family owned chain now operates out of twelve locales– including this one in the Dallas Arts District. The restaurant’s luxurious digs include a dining room with mahogany wood details, mod chandeliers and walls of wine. And its menu is filled with meaty wonders, including dry aged ribeyes, bone-in New York strips and filets piled high with crab meat. Although it calls itself a steakhouse, it’s the monster-sized pork rib that gets all the attention. The seven-finger tall chop is cured, roasted, smoked, caramelized, slathered in herb butter and carved at the table. And that’s not the only tableside show. Flambées rule the dessert menu–so be sure to save room for bananas foster or one of the other special sizzling sweets. ((214) 855-5151)


To read the full article, click here.

Colorado Avid Golfer: High-Steaks Player

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Perry’s Steakhouse has the chops to carve its own delectable niche.

The steakhouse competition in south Denver is tougher than…uh, I can’t say a two-dollar steak, can I? Fleming’s, Brook’s, Del Frisco’s, Shanahan’s Cool River-all offer an exceptional dining experience.

Now entering the fray is Perry’s Steakhouse & Grille, near the Vistas at Park Meadows Retail Resort. from Castle Pines and points south, perry’s is a slightly closer destination, but approaching from the north for my first visit, I wondered: what could possibly set Perry’s apart? All of the big boys use USDA-aged Prime beef, so no advantage there. When I was seated and started perusing the menu for appetizers, I noticed standard steakhouse fare: Ahi tuna, calamari…wait, Homemade Polish Sausage?

And that’s the entry point for the Perry’s story, which goes back 35 years to the Scarsdale neighborhood of Houston, where Bob Perry ran a modest meat market. When son Chris graduated from college, he came to work at the shop and added tables. Then the operation expanded into the space next door, and then Chris opened the first Perry’s.

Chris has since crafted an effective resume. Legend has it he can look at a well-done steak and tell how much it weighed before it was cooked. Now the family-owned group of restaurants is expanding outside Texas. Earlier this year, Chicago got one; and in September Perry’s opened its 12th at Park Meadows. It’s the first-ever in Colorado, and it features all of Perry’s modern design touches – a towering wine wall, sleek yet gentle lighting, four private dining rooms for groups and special events, and an island bar.

There’s not a lot of pecan wood in Colorado, but Perry’s uses nothing else; it’s as tasty as hickory, but with a lighter aroma and a mellow, nutty flavor…which informs the Homemade Polish Sausage. There’s a heavy Polish population in central Texas; every barbecue house in the state can do a brisket but if you don’t have a good sausage, you won’t survive. Perry’s is heavy with paprika, sliced thin, served with barbecue and Dijon dipping sauces and club crackers. I proclaim it the best of the wurst.

But there’s no topping the seven-finger-high Pork Chop, one of the most fantastic entrees ever to confront my carnivorous cravings. It’s a hand-selected prime chop, rubbed with proprietary seasoning, dry-aged for two days, cured for another two, then slow smoked 4-6 hours. Upon order, it’s glazed, broiled for a bit of caramelization and served with homemade applesauce.

Perry’s used to bring the chop whole, but that proved a tad intimidating to diners who never eat anything bigger than their head. It’s now carved table-side into portions and plated as five pieces-the “eyelash” (the name Perry’s has given to the section found above the eye of the chop, the most marbled and melt-in-your-mouth tender), three baby back ribs and the center cut loin-topped with Perry’s signature herb-garlic butter (I thought I detected a hint of pecorino). For a bargain, check out the friday lunch special (where a smaller 5-finger chop is served for $12.95 and comes with whipped potatoes) or the Sunday dinner special (the seven-finger chop with salad and dessert).

Such presentation is one way Perry’s elevates There are plenty of table-side shows, and I recommend ordering Chateaubraind for two off the menu, a romantic, decadent meal that’s dished up with flair.

The signature Flaming Desserts are also showstoppers. Go for the Nutty d’Angelo – crushed pecans are cooked in butter, then engulfed in a whoosh of flames with brown sugar and brandy, served over vanilla Haagen-Dazs dipped in white chocolate and toasted almonds to form a delectable shell.

Premium wines are specially created by Amici Cellars of Napa Valley; the winemaker makes Perry’s private label Chardonnay (a Bordeaux style white, perfectly paired with the citrusy component of the Fried Asparagus appetizer) and Cabernet. Also, my introductory Homemade Polish Sausage was washed down with a Breckenridge Manhattan made with bourbon from Breckenridge Distillery, showing some local love.

Service is the other category where Perry’s throws down. Our waiter Jeff impeccably guided us through the meal, and I was more impressed than distracted by the managers’ earpieces. No, they weren’t expecting the president to walk in – anyone with a food allergy knows the sinking feeling of informing your server and hoping that word makes its way to the proper channels, but Perry’s people make certain that such details are covered every step of the way.

The eclectic setting also features live music daily in the bar and piped into the dining area. “Mr. Perry,” as the staff refers to him, works with a talent agency to meet his specific taste, which I’m happy to report, enjoyably ranges from Billy Joel’s “Piano Man” to 10cc’s “Dreadlock Holiday” to Lorde’s “Royals.” Me, I left humming Crabby Appleton’s “Go Back.” I can’t wait to return to the Perry’s.


Read the full article here.

Crave DFW: Perry’s Opens a Big-City Steakhouse in Frisco

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Frisco is one of the fastest-growing cities in the country, predicted to outsize Plano in the 2020s. One needs little confirmation of the big-city intentions than a visit to the new Perry’s Steakhouse & Grille just opened in Stonebriar Centre (on the east side of Parkwood just south of Gaylord Pkwy. Google maps wrongly shows it north of Warren Parkway for some reason).

At a recent media preview I found that patrons of the Dallas location will not feel shortchanged, what with an eye-catching ‘wine wall’, four private dining rooms, audio-visual equipment for group/corporate events, a patio, vibrant bar scene and servers delivering a class of service as accomplished as at any upscale steakhouse in town. The whole appearance of the place is opulent and affluent, with clever design touches that provide niches around the walls that are visible from almost every table. It creates an engaging and almost intimate atmosphere, eluding the reality that this is actually one big room. Groups of six should consider the banquettes against the kitchen. Fours should seek a table in the central area. Groups of twelve should pre-book the circular table in the private room at the front. Shortly that will have a marble table to replace the current wooden occupant, but bad weather in the northeast has delayed its delivery by a few weeks.

Every steakhouse expects to be judged primarily by its steak. Perry’s offers the expected USDA prime grade of all the popular cuts. Indulge the house specialty of three sauces before you plumb for the available traditional Béarnaise or just take your steak ‘naked’. The roasted peppercorn sauce is a soft Paddington Bear brown and sits shimmering on the flesh of my châteaubriand, its sheen punctuated by the occasional black speck of peppercorn. The peppery beef stock taste, cut with heavy cream, makes it thoroughly lickable on its own. Perry’s should bottle this, but just at the holiday season. It would acquire a cult following. This is not to diss the truffle-Merlot sauce, another success. The châteaubriand is off-menu, by the way, but available on request.

Already popular at the Uptown location and available in Frisco is the signature “Perry’s Famous Pork Chop”. It is no less than seven fingers high (real fingers, not some dainty dowager digits) and takes chef Kyle Jones half a day to cook “low and slow”. Our example was deeply flavorful with a glorious sinewy texture. Priced at $36.95 on the regular menu, it is sold for an absurd $12.95 at Friday lunch, 11am to 4pm (and with whipped potatoes and applesauce, to boot). A friend who frequents the Uptown location tells me that it comfortably handles two meals.

The bar (Bar 79, as it is named, in honor of the founding year) whips up a range of specialty cocktails, all priced at $12. We tried a Pineapple Ginger Mojito (sweet), a Manhattan 46 with delectable marinated cherries, and a classic side car. All good, but the winner, by my palate, was an Oolong Whiskey Spice (with an ‘e’ in Whisk*y) which emanated focused orange aromas leading to a bitey woody tea top-note flavor finished by the sweet taste of Dickel #8 Tennessee Whisky.

Perry’s even have their own wine label, and it is not the least expensive wine on the list. Rather, it is intended to stand in its own right. Created in conjunction with California’s Amici cellars, the Sonoma Chardonnay ($13/glass) from Russian River and Sonoma Coast regions embodies the forward fruit, opulent new French oak and soft mouth-feel of California’s contribution to the Chardonnay style tribe. The Sonoma Cabernet Sauvignon ($18/glass) from Knight’s Valley leads with dark fruit aromas and has a satisfying but not overbearing grip in the mouth from the chewy tannins. At social hour (4-6pm M-F) the price drops to $9/glass. Very sociable. What Perry’s do not yet have, to my great surprise for a Texas-founded and based company with ten of its twelve locations in the state, is a single Texas wine. Corporate Beverage Director Susi Zivanovic says she is looking into this.

Frisco has given a warm welcome to Perry’s, judging by the crowded parking lot on a Monday night (complimentary valet is available). Crave is delighted to see this new amenity and recommends an early visit.