“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

Famous for its selection of butcher-fresh Prime beef, dry aged in house for 28 days, Perry’s is also known for its specialty pork chop: dried, cured and roasted, then caramelized and topped with Perry’s signature herb-garlic butter sauce.

New menu items unique to Dallas include a line of ten signature cocktails that includes the Juniper Grapefruit, VS Peach Martini, Elderflower 75, Irish Café Martini and Pineapple Ginger Mojito.  Also featured is a new “Steak and Potatoes” menu option where a rotating cocktail made with Chopin potato vodka pairs with various cuts of meat. Among the pairings is Perry’s signature pork chop, which is matched with a Cardamom Pear martini, in which fresh pears and cardamom pods are muddled and shaken with Chopin vodka.

Perry’s Steakhouse & Grille seats 350 guests and features five private dining rooms, including The Cellar Room – a sunken cellar adorned with rustic wine barrels and featuring a view of the main dining room. A towering wine wall houses some of the more than 5,000 bottles featured in the restaurant, including rare vintages as well as Perry’s own private-label reserve Chardonnay, Meritage and Cabernet Sauvignon. Perry’s Social Hour is offered weekdays from 4 – 6:30 p.m. and live entertainment is featured each evening from Monday through Saturday.

Founded in 1979 as a butcher shop, Perry’s Restaurants operates seven locations of Perry’s Steakhouse & Grille in Houston and Austin, in addition to the new Dallas location.  Signature items are available on Perry’s Online Market (http://store.perrysrestaurants.com). For more information, visit PerrysSteakhouse.com.

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DALLAS (April 15, 2010) – Perry’s Restaurants, a Texas-based, family-owned group of fine-dining restaurants, and the Dallas Regional Chamber will hold a ribbon cutting Friday, April 16 at 2 p.m. to celebrate Perry’s first Dallas-area location of Perry’s Steakhouse & Grille. The restaurant, at 2000 McKinney in Uptown, will officially open Monday, April 26, at 11 a.m. Reservations can be made at PerrysSteakhouse.com or by calling 214-855-5151.

“We are excited to become part of the community,” says Chris Perry, founder of Perry’s Restaurants. “We know Dallas takes their steaks seriously and we look forward to sharing our award-winning menu and extensive wine list.”

Famous for its selection of butcher-fresh Prime beef, dry aged in house for 28 days, Perry’s is also known for its specialty pork chop: dried, cured and roasted, then caramelized and topped with Perry’s signature herb-garlic butter sauce.

Perry’s Steakhouse & Grille will seat 350 guests and feature five private dining rooms including The Cellar Room – a sunken cellar adorned with rustic wine barrels with a view of the main dining room. A towering wine wall will house some of the more than 5,000 bottles featured in the restaurant, including rare vintages as well as Perry’s own private-label reserve Chardonnay, Meritage and Cabernet Sauvignon. Perry’s Social Hour will be offered weekdays from 4 – 6:30 p.m. and live entertainment daily Monday through Saturday evenings.

Founded in 1979 as a butcher shop, Perry’s Restaurants operates seven locations of Perry’s Steakhouse & Grille in Houston and Austin, in addition to the soon-to-open Dallas location.  Signature items are available on Perry’s Online Market (http://store.perrysrestaurants.com/).  For more information, visit PerrysSteakhouse.com.

Famous for its selection of butcher-fresh Prime beef, dry aged in house for 28 days, Perry’s is also known for the specialty pork chop — dried, cured and roasted, then caramelized and topped with the restaurant’s signature herb-garlic butter sauce. Perry’s Famous Pork Chop is available every day, but specially priced at $10.95 during Friday lunch hours only. Beyond the lunch service, Perry’s Social Hour is featured weekdays from 4 – 6:30 p.m. with live entertainment daily and dinner service is offered Monday through Thursday until 10 p.m. and Friday and Saturday until 11 p.m.

Founded in 1979 as a butcher shop, Perry’s Restaurants is a Texas-based, family-owned business that operates seven locations of Perry’s Steakhouse & Grille, including six in Houston. Perry’s Restaurants also operates two Perry & Sons Market & Grilles and one Perry’s Italian Grille, as well as Perry’s Online Market. For more information, visit PerrysSteakhouse.com.

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