The Perry family opened its first restaurant in 1979 in Southeast Houston as a modest meat market called Perry’s Butcher Shop and Deli. In 1986, Chris Perry persuaded his father Bob to add dining tables, which eventually led to an expansion and the opening of a second market. As the markets gained popularity, Chris opened Perry’s Steakhouse & Grille in 1993. The original two butcher shops are also still in operation as Perry & Sons Market & Grille.
Now known as one of the country’s premier, award-winning steakhouses with 13 locations in Denver, Chicago, Birmingham and across Texas, Perry’s remains true to its roots with a famously mouth-watering pork chop, Prime USDA-aged steaks and Chateaubriand tableside carvings. Other favorite items include our hanging symphony kabob, southwest filet, fried asparagus with lump crab, signature steak additions and flaming desserts.
Within a uniquely inviting, vibrant atmosphere, Perry’s provides a twist on the traditional steakhouse fare with unexpected specialties. Bar 79 — named after the year Perry’s was founded — offers handcrafted bar bites, fine wine, innovative cocktails and craft beer, live music, and patio seating.
Our towering wine wall offers hundreds of carefully chosen wines, including rare vintages from all major wine regions of the world and Perry’s own reserves. Our cocktails complement our menu with ingredients fresh from the kitchen to the bar, such as our signature Mini Martini Trio flight. A craft beer selection is also provided to round out our beverage menu.
Perry’s offers an elegantly comfortable environment perfect for any occasion — from an intimate dinner for two to large gatherings and special events. With the capacity to accommodate up to 100 guests, the Perry’s team will work closely with you to ensure your family get together, important business meeting or grand celebration is beautiful in its memorability.
An unexpected steakhouse specialty, Perry’s Famous Pork Chop is a mouth-watering prime chop measuring seven fingers high — just as butchers measured back in the day. Sourced from choice midwestern farms, our hand-selected chops are butchered in house from the pork loin. Sweet, smoky and sizzling, it’s rubbed with proprietary seasoning, cured and roasted on a rotisserie with pecan wood for up to six hours. Upon order, the chop is glazed, caramelized and topped with Perry’s signature herb-garlic butter, then carved tableside. A recipe perfected for over 38 years, our pork chop is plated as three portions: the “eyelash” (the most marbled, tender, melt-in-your-mouth section above the eye of the chop), three baby-back ribs and the center-cut loin.
Outside of Perry’s four walls lies a community, rich with flavor. These communities, like Perry’s, understand that growth takes discipline — but more importantly, it takes support. So in honor of our humble beginnings, we chop through each grand opening ribbon with the iconic Perry’s meat cleaver. And once the doors have opened, the cleaver rests in our deli display case to remind us of how far we’ve come — all thanks to you.