Perry’s Steakhouse & Grille offers a decadent menu and dining experience
by Amanda Lacey
Around these parts, it’s no secret that we love our steak houses. One that you’ll want to add to your list of places to visit? That would be Perry’s Steakhouse & Grille.
Located in the Park Meadows Retail Resort, Perry’s is at the intersection where prime cuts, sophistication and impeccable service meet.
With modest beginnings, the Perry family first opened a meat market in Houston in 1979. The business evolved into Perry’s Steakhouse & Grille in 1993 and now has locations across nine states offering USDA-aged steaks, delectable bites, cocktails and an extensive wine cellar offering a limited quantity of exceptional, highly rated wines alongside its signature brand.
The Park Meadows location offers a warm yet luxurious atmosphere. The bar provides a relaxing retreat vibe, whereas the dining room is situated right off the open-concept kitchen, allowing for a glimpse of the chefs. The ample ballroom-style seating and fresh white linens are accompanied by glimmering light fixtures, glass structures, and an astounding two-story-high wine tower.
Perry’s offers lunch, dinner (with Thursday Dinner and Sunday Supper offerings) and social hour. Suppose you’re visiting for the first time. In that case, we recommend getting a seat at the bar to enjoy the Petite Bar Plates, where you can build your own journey and experience a minimum of three signature offerings in smaller portions—perfect for tastings. You can’t go wrong with the cedar plank-fired redfish, petite filet Perry stack and spaghetti squash primavera.
Looking to dine for dinner? The wedge salad is one not to pass up. We repeat: The wedge salad is one not to pass up. The perfect chill, the texture and the buttermilk vinaigrette will make you want to lick the plate.
Among the steaks, prime rib and seafood entrees is an unexpected steakhouse specialty–Perry’s famous pork chop. This mouth-watering chop, measuring seven fingers high (no exaggeration here, it’s truly seven fingers high), is made using Perry’s signature recipe, one that has been perfected for more than four decades and then carved tableside. The carving process is something Perry’s takes very seriously, dividing the chop into three main parts—the eyelash, loin, and ribs.
Don’t shy away from the applesauce, and there’s no shame in using your fingers here–in fact, it’s encouraged–as a freshly steamed lavender scented finger towel is provided to round out your experience so you can indulge guilt-free.
No Perry’s story is complete without a dramatic finish. The chocolate jubilee cake, a decadent ten-layer “blackout” cake, is layered with dark chocolate buttercream and finished with ganache, accompanied by tart cherry compote flambeed tableside, making for the perfect ending.
Perry’s Steakhouse & Grille
8433 Park Meadows Center Dr
Lone Tree
303.792.2571
perryssteakhouse.com
