“Dallas’ multilevel dining room is rich with mahogany tones, leather-clad banquettes, an open-view wine cellar and tiered chandeliers that call to mind Nick and Nora Charles’ posh Art Deco penthouse. The fare at Perry’s is an art form all its own — the prime beef, for example, is dry-aged in-house for 28 days — and includes chateaubriand for two carved tableside, savory Australian lobster tail and sides such as sautéed and sherried mushrooms and divine lyonnaise potatoes. Indeed, modern-day Nicks and Noras will love it here.”
– Christina Geyer, Paper City Magazine
“Perry’s trades in big, with seating for 350, five private dining rooms and a wine wall of 5,000 bottles.” – Mr. Dallas, Dallas Morning News
“The most interesting design element is the wine cellar, a small room that sinks into the main dining room like a shell on a beach.” – Elizabeth Bair, Dallas Observer
“The first North Texas outpost of the 31-year old Houston original (which actually started as a butcher shop), the Dallas Perry’s has spared no expense to create the ultimate meat palace…” – Thrillist
“I began the evening with a Cherry Lavendar Kiss. This is an infusion of cherry vodka, lavender, cranberry and a double shot of amazing. I had to hold back in order not to swig it down, wipe my mouth with my arm and order another. It is that good.” – Marye Audet, Restless Chipotle
“The real star of the show, for me, was the Kobe Filet Mignon. I ordered mine medium and it was excellent. The carmelization on the outer surface was fantastic and gave a crispy texture to the meltingly tender beef. The flavor was incredible – no need for salt or pepper.” – Marye Audet, Restless Chipotle
“Should you go? Yes, you should. If you are in North Texas Perry’s Steakhouse & Grille is absolutely the place to go right now. There are private rooms, private alcoves, and a wall of wine that I would love to taste my way through. The staff is five star. I would take my biggest client to this restaurant with confidence.” – Marye Audet, Restless Chipotle
“Breaded and fried perfectly, the calamari was succulent, never tough. And the peck of the cherry peppers, combined with a swirl of sautéed shallots and green olive slivers, not only delighted but lifted the dish out of the same-old-same-old territory.” – Kim Pierce, Dallas Morning News
