Perry’s Steakhouse & Grille


On Friday night of Labor Day weekend my hubby took me to Perry’s for our anniversary. An extremely beautiful restaurant sitting on a hill, adjacent to 114 as it curves into Southlake. The interior is basic black with gold highlights, a touch Art Deco and very classy. The waiters are dressed in fine dining style, pinney and everything. Our waiter, Alex was fantastic. Ask for Alex, no beg for Alex! He was informative and funny, but still giving the ambiance of a top-drawer New York eatery.

In 1979, the Perry family opened a butcher shop, known as Perry’s Butcher Shop and Deli. They became known for their 32 oz. pork chop. Chris Perry persuaded his father Bob to add dining tables, which led to an expansion and the opening of a second market in 1986. As North Texans know this is how Kincaids started as a grocery store on Camp Bowie. As Perry’s grew they opened their first restaurant in 1993. Their logo of “Rare and Well-Done” now graces 14 locations nationwide. Their two butcher shops are still open also. There are restaurants in Frisco and Dallas.

The Perry restaurants also include separate bar areas called Bar 79 after the year they opened. The bar features live music which flows over the restaurant. But the food is main attraction particularly the “Seven Finger Pork-Chop”. Seven-fingers high, the prime cut is hand selected, roasted, slow smoked and caramelized. It is then finished in the oven and topped with Perry’s Herb-Garlic butter before being carved tableside.
Staring with Crab Cake appetizers that were full crab patties lightly breaded. No filler here and garnished with the tiniest fried potato strings. We had steak with two sides, Creamed Spinach and Mushroom Cauliflower Risotto. Sides are served home style.


Our dessert was a flaming concoction rolled out and prepared in front of us. It was a show, while Ethan, (also wonderful) explained each part and how it fitted with others like a symphony piece. As a writer I tell you there are no words for that dessert.
The Grapevine location marks the third Perry’s Steakhouse & Grille in North Texas and features a 10,000-square-foot restaurant to accommodate about 400 customers. The restaurant’s menu items include filet mignon, prime ribeye, grilled salmon, pecan-crusted gulf red snapper, steamed lobster tail as well as soups and salads, as well as the famous pork chop.

Dessert items include creme brûlée, rocky road bread pudding, bananas foster and milk chocolate peanut butter candy bars. Perry’s serves dinner seven days a week and lunch on Fridays, featuring the restaurant’s Pork Chop Friday Lunch. Guests can purchase a lunch-cut portion of the pork chop on Fridays served with whipped potatoes and homemade applesauce for $14.95. We were seated with no wait, but reservations are strongly recommended.

Want to live near Perry’s in Grapevine?  Follow this link from Texas Pride Realty.