Ordering Guide & Tips
Perry’s Steakhouse & Grille is a dinner-led Texas-born steakhouse built around one signature entity: Perry’s Famous Pork Chop, a seven-finger-high chop carved tableside. The chain publishes one Main menu chain-wide, and this page carries that complete menu — 17 categories and 208 items, 198 of them priced from $3 to $275 — from Perry’s own current menu PDFs, file-dated 09.01.26. Perry’s publishes no nutrition data anywhere, so no item on this page carries a calorie figure, and the Nutrition section below states that position in full. The 10 desserts are rostered by name with no prices, because the current Main menu set prints no dessert prices. Everything else is priced in the structured menu on this page: the pork chop platform, Pork Chop Friday®, lunch, steaks and chops, Bar 79® and Social Hour 79, wine by the glass, and the $39 three-course Senior, Military and First Responders menus.
Perry’s Famous Pork Chop — The Signature Entity Leads the Menu
The Dinner-Cut Pork Chop is $49. It is a seven-finger-high chop, hand-selected in the Midwest specifically for Perry’s, cured, roasted, slow-smoked and caramelized, and carved tableside on a hot cast iron plate, served with homemade applesauce. That published preparation — cured, roasted, slow-smoked, caramelized — is the chain’s own description of how the chop is made; this page publishes menus, not recipes, and prints no copycat recipe, brine, glaze, rub or reheating method for it. The dinner cut is served dine-in and to-go daily, and it also ships nationwide through Perry’s Online Market.
The chop anchors three more structured rows. Perry’s Famous Pork Chop ‘Bites’ are $19 as a starter: bites of the chop seasoned with Perry’s Signature BBQ spice and glazed, served with homemade applesauce — and the same Bites return at Bar 79 and in Social Hour 79. The 3-Course Pork Chop Sunday Supper is $49, detailed under Deals below. The lunch-cut chop is $24 on Pork Chop Friday® and $34 on the weekday lunch menu, detailed in the two sections that follow. The chop’s size answer is the chain’s own framing — seven fingers high — and the cut answer sits in the preparation above: a hand-selected, cured and slow-smoked pork chop, carved from the dinner cut at the table.
Pork Chop Friday® — $24, Fridays 10:30 AM to 5 PM
Perry’s Pork Chop Friday® Lunch Special is $24. It runs every Friday, 10:30 AM to 5 PM, and orders are placed by 5 PM. The special is a lunch-cut portion on a hot cast iron plate — it is not carved tableside — served with whipped potatoes, homemade applesauce and bread, dine-in and to-go. A Loaded Whipped Potatoes upgrade is +$5. The lunch menu prints its suggested pairing for the chop: Perry’s Reserve Pinot Noir, rostered at its dinner prices under Wine by the Glass in the structured menu.
Friday is the one lunch day served at every Perry’s location, and the Friday lunch menu runs well beyond the chop — the full Friday Lunch Features block is in the structured menu and summarized under Lunch below. One dated promotion belongs in this section and nowhere else as a price: Flashback Friday ran on Friday, October 2, 2026, as a one-day 79¢ anniversary event for the first 200 guests age 21+ per location, dine-in only, with doors at 10:30 AM. That 79¢ figure is a dated, completed promotion. It is not a standing price, not the Friday price, and not a current offer — the standing Pork Chop Friday® price is $24.
Lunch at Perry’s — Friday Everywhere, Weekdays at Lunch-Serving Locations
Perry’s serves lunch on Fridays at every location, 10:30 AM to 5 PM, with the dinner menu also available. Weekday lunch is a second, location-dependent service: Mondays to Thursdays, 11 AM to 4 PM, at locations offering weekday lunch, on the lunch menu that carries the $34 Perry’s Pork Chop Lunch — the same lunch-cut build with whipped potatoes, homemade applesauce and bread, served daily at lunch at those locations only. The $34 lunch chop is not a chain-wide item; the $24 Friday special is.
The Friday Lunch Features block carries 14 priced rows: Steakhouse Pasta ($29.50), the Butcher’s Steak Cheeseburger ($19) — filet mignon, NY strip and ribeye trimmings ground daily in-house — the Bacon Slab Cheeseburger ($21.50), Chargrilled Salmon ($27.50), Chicken Oscar ($26.50), Seared Scallop Pasta ($29), the Certified Upper Choice Ribeye at 10 oz ($45) on the Main lunch menu, the limited 10 oz Caramelized Prime Rib ($39) on the weekday-lunch menu, and the Caramelized Prime Rib Steak Sandwich ($29). Filet mignon is served at lunch at dinner prices. Steakhouse Steak Apps are $9 each, Fridays only: five lunch-sized filet appetizers — Filet Beef & Bleu Crostini, Signature Steak Satay, Filet Mignon Lettuce Wraps, Steak & Tater Totter ‘Bites’ and Filet Mignon Carpaccio — each $9 during lunch with the purchase of one entrée per person. Individual lunch sides are $7, with the Signature Fried Asparagus at $12, and soups or salads follow the dinner $16 structure in the next sections.
Starters, Soups & Salads — What to Order First
The starter block is the largest opening block on the dinner menu, at 23 priced rows. The signature is Perry’s Signature Fried Asparagus, $27, topped with jumbo lump crabmeat; it returns as a signature side at the same $27. The rest of the platform: Crab Cakes ($28), Pan-Seared Scallops on a bacon slab ($27), Chargrilled Blue Point Oysters ($27), the Tempura Fried Lobster Tail at 4 oz ($29) and twin 4 oz ($54), Gulf Shrimp Cocktail ($24), Blue Point Oysters on the Half Shell ($24), Ahi Tuna Tartare Tower ($23), Cherry Pepper Calamari ($22), Filet Mignon Carpaccio ($22), Truffle Spinach & Artichoke Dip ($21), and the Cold Seafood Towers at $69 for the small and $119 for the large. True Japanese A5 Wagyu Beef is $25 per ounce with a 2 oz minimum, served as a sliced New York Strip starter — that per-ounce format is the one per-ounce price on the menu.
Soups and salads are $16 across the block: Seasonal Soup, French Onion Soup, Caesar Salad, Mixed Greens with Goat Cheese, Field Green, Pear & Candied Pecan Salad, Butcher’s Chop Salad and Spinach & Warm Bacon Vinaigrette Salad. Two upcharges are printed on the menu and rostered as computed rows: Lobster Bisque is $18 (the $16 rate plus $2) and the Signature Wedge is $17 (the $16 rate plus $1). Gluten-Free bread service is available upon request — the allergen system behind that line is covered in full under Nutrition & Allergens.
Steaks & Chops
Perry’s steaks are USDA-aged prime beef, hand-selected and cut fresh daily, aged 28 days, seasoned with Perry’s Signature Steak Seasoning, topped with Perry’s Signature Steak Butter and served on a hot cast iron plate. The menu prints its own limit in full: “We do not guarantee well-done steaks.”
Filet Mignon runs 6 oz at $55, 8 oz at $59 and 10 oz at $67. The strip and ribeye platform: Pecan-Smoked New York Strip, 14 oz, $59; Prime New York Strip, 14 oz, $69; Perry’s Reserve American Wagyu NY Strip, 10 oz, $89; Prime Ribeye, 14 oz, $69; Prime Bone-In Cowboy Ribeye, 20 oz, $79; and the Prime Bone-In Tomahawk Ribeye, 32 oz, $145 — the highest-priced single steak on the menu. Lamb Chops, 14 oz, are $69. The New York Strip Flight is $99: a tasting of three strips — USDA-Aged Prime, Perry’s Reserve American Wagyu and True Japanese A5 Wagyu.
The Koji-Aged line is its own block inside Steaks & Chops: Koji-Aged Filet Mignon, 8 oz, $65; Koji-Aged Prime New York Strip, $79; Koji-Aged Prime Ribeye, $79; Koji-Aged Cowboy Ribeye, 20 oz, $89; and Koji-Aged Lamb Chops, $75. Koji-aging is a Japanese curing technique that enhances flavor and texture for umami-rich steaks — the menu’s own definition, printed with the filet.
Surf & Turf Signatures, Seafood, Chicken & Vegan
The signature surf-and-turf block opens with Filet Perry — a filet wrapped with applewood-smoked bacon, topped with jumbo lump crabmeat and Perry’s Signature Steak Butter, with steamed asparagus — at $59 for 6 oz and $64 for 8 oz. Chateaubriand Three Ways is $65: an 8 oz filet served as three medallions, each topped differently — Oscar-style with jumbo lump crabmeat, 3-peppercorn au Poivre, and coffee-crusted with Truffle Merlot Demi-glace. Filet & Lobster is $69, the hanging Symphony Kabob is $69, and Surf & Turf Pasta is $49.
Two specials sit in this block in the structured menu. The Signature Steakhouse Smorgasbord for Four is $275 — the top price on the menu — built from sliced 16 oz Caramelized Prime Rib and 14 oz Smoked NY Strip, the dinner-cut Famous Pork Chop sliced into four sections, Lamb Lollipops, BBQ bacon-wrapped Gulf shrimp, Mini Crab Cakes and Broiled Seafood Stuffed Mushrooms. The 16 oz Caramelized Prime Rib Thursday Dinner is $59: pecan-wood-fired, crusted and caramelized to preference from medium-rare to well-done, with Perry’s Steak Butter, Truffle Merlot Demi-glace and homemade horseradish cream, every Thursday, 4 PM to close, dine-in and to-go. Thursday is prime rib night at Perry’s; the prime rib platform also appears at Friday lunch in the 10 oz cut and sandwich forms under Lunch above.
Seafood runs six entrées: Chargrilled Salmon ($45) with lemon dill butter and cauliflower mousse, Pan-Seared Sea Bass ($55), Seared Scallop Pasta ($45), Ahi Tuna Fillet Mignon ($53) — sushi-grade sesame-crusted tuna steak with miso umami butter — Cedar Plank-Fired Redfish ($47) and Gulf Fried Shrimp ($39). Chicken & Vegan closes the entrées: Chicken Oscar ($39) with jumbo lump crabmeat and Bearnaise sauce, the Vegan Skillet Chopped Steak ($29) — jackfruit chopped steak in Crimini mushroom gravy — and Spaghetti Squash Primavera ($26), the menu’s vegan entrée, served without Pecorino Romano cheese.
Sides for Two & Steak Additions
Sides are built for two and priced at $16 across the block: Creamed Spinach, Sautéed Spinach, Spaghetti Squash Primavera, Au Gratin Potatoes, Loaded Whipped Potatoes, Roasted Sherried Mushrooms, Corn Brûlée, Thick-Cut Chargrilled Vegetables, Three-Cheese Mac & Cheese, Truffle Steak Fries, Steamed or Grilled Asparagus and Sweet Sriracha Brussels Sprouts. The one exception is the Signature Fried Asparagus side at $27, topped with jumbo lump crabmeat. Three-Cheese Mac & Cheese takes two printed add-ons: Pork +$5 and Lobster +$15.
Steak customization is the menu’s “15 ways” platform, in three priced tiers. Sauces are $3 each — Bearnaise, Peppercorn Reduction, Miso Umami and Truffle Merlot Demi-glace — with a Sauce Trio of any three at $7. Styles are $5 each: Coffee-Crusted, Blackened & Bleu, 3-Peppercorn au Poivre, Bacon Marmalade & Bleu, and Oscar Style — jumbo lump crabmeat, Bearnaise sauce and asparagus, which is the complete definition of “Oscar style” at Perry’s. Toppers are priced per piece or per cut: Chargrilled Oyster $4 each, Pan-Seared Scallop $6 each, Bacon-Wrapped Shrimp $4.50 each, Thick-Cut Smoked Bacon Slab $9, Crab Cake with Bearnaise $12, and Lobster Tail toppers at 2 oz ($14), 4 oz ($24) and twin 4 oz ($44).
Desserts — 10 Signature Desserts, Rostered by Name
Perry’s roster carries 10 signature desserts: Seasonal Cheesecake — the fall edition is Pumpkin Cheesecake — Chocolate Crunch Tower, Rocky Road Bread Pudding, Crème Brûlée, Flourless Fudgy Chocolate Cake, Bacon Brittle & Cream, the Dessert Trio, and three Signature Flaming Desserts flambéed in the dining room: Bananas Foster, Nutty d’Angelo and the Lemon Bar. The Dessert Trio — a tasting of seasonal cheesecake, lemon meringue square and chocolate crunch — is also the dessert course of the Sunday Supper, with an individual side as the printed substitute.
The current Main menu set prints no dessert prices, and this page prints none. The dessert roster above is the chain’s official roster; the August 2026 Main menu set contains no dessert page, and no aggregator or delivery-menu dessert price fills that gap on this page. Dessert prices are a stated gap in the structured data — 10 items rostered, 0 priced — not an omission in the guide.
Prices — One Published Main Menu, $3 to $275
Perry’s publishes one Main menu chain-wide, and the prices on this page are the chain’s own published figures from that menu — single figures, not a multi-store range. The full span is $3 to $275: $3 steak sauces at the floor, the $275 Smorgasbord for Four at the top. Of 208 items, 198 are priced; the 10 unpriced items are the desserts, for the reason stated in Desserts above. Delivery-platform and order-site figures for Perry’s run higher than the published menu figures and are not used anywhere on this page; the chain’s own published menu governs every price printed here.
The per-person answer follows from the menu itself. A dinner built on the $49 pork chop or a $55–$67 filet, a $16 soup or salad, and a $16 side for two lands in the steakhouse band the $$$ price level on this page states — Perry’s is an upscale steakhouse, and its published prices are steakhouse prices, with the value doors sitting in the named programs: the $24 Pork Chop Friday® lunch, the $9 Social Hour selections, the $59 Prime Rib Thursday dinner, the $49 Sunday Supper, and the $39 three-course Senior, Military and First Responders menus. Each of those is a program with its own section on this page, at its own published terms.
There is no kids menu at Perry’s. The current official dinner, lunch and bar menus contain no kids section and no children’s menu, at any price. That answer is part of the menu core: families order from the same published menu, and no kids-menu price exists to print.
Bar 79® & Social Hour 79 — 7 Bites, 7 Cocktails, 7 Pours at $9
Social Hour 79 is Perry’s happy hour: seven Bar Bites, seven handcrafted cocktails and seven wines, each at $9, Sunday through Friday, 4 PM to 6:30 PM, at Bar 79. Social Hour is a Bar 79 program only — it is not offered in the main dining room, on promotional holidays, for private events or to-go, and Saturday carries no Social Hour. Those exclusions are part of the published program, printed on the chain’s own Social Hour insert.
The seven Bar Bites at $9 are: Perry’s Famous Pork Chop ‘Bites’, Truffle Spinach & Artichoke Dip, Steak & Tater Totter ‘Bites’, Filet Mignon Lettuce Wraps, In-House Pecan-Smoked Salmon served chilled, Sliced Filet Sliders 79, and Broiled Seafood Stuffed Mushrooms. At regular Bar 79 prices those same bites run $16 to $28 — the Sliders 79 are $18.50 regular price — which is the full measure of the $9 program. The seven cocktails at $9 are the Rare Rita, Peachy Plane, Thyme Lemon Drop, The ‘Strait’ Paloma, Cucumber Blueberry Martini, Raspberry Refresher and Salted Caramel Espresso Martini. The seven wines at $9, in a standard 5 oz pour, are Carnissi Prosecco, Matanzas Creek Sauvignon Blanc, Perry’s Reserve Chardonnay, Perry’s Reserve Rosé, Perry’s Reserve Pinot Noir, Marqués de Cáceres Excellens Tempranillo and Perry’s Reserve Cabernet. All nine Social Hour rows — seven bites plus the cocktail and wine selections — are rostered in the structured menu at $9.
Handcrafted Cocktails, Wine & Non-Alcoholic
Handcrafted cocktails are $17 across the 12-cocktail mixology list: Perry Berry Mule, Rare Rita, Peachy Plane, Thyme Lemon Drop, Cucumber Blueberry Martini, The ‘Strait’ Paloma, Whiskey Noir Sour, Raspberry Refresher, Pineapple Ginger Mojito, Bourbon Bloom, Salted Caramel Espresso Martini and The Godfather Returns — each rostered in the structured menu with the menu’s own build description. The featured tier above them: Mini Martini Trio of the Month ($19), Fashioned First ($19), Martini 79 ($20), Perry’s Hog-Hattan ($25) — a Manhattan rimmed with brown sugar and Perry’s Signature Homemade Barbecue Sauce, topped with a Pork Chop ‘Bites’ skewer — and the Dragon Rita ($38). The bar program is the chain’s alcohol menu in full: cocktails, the wine list below, and Bar 79. No separate beer roster is published in the current Bar Main menu set.
Wine by the glass is rostered at 38 pours in the structured menu, in a standard 5 oz pour with a 7.5 oz Generous pour and the bottle price printed in each row’s description. The glass span runs from $10 for Dr. Loosen ‘Dr. L’ Riesling to $57 for Nickel & Nickel Cabernet, whose bottle tops the glass list at $250. Perry’s own Reserve line pours throughout: Reserve Chardonnay ($15), Reserve Rosé ($14), Reserve Pinot Noir ($16), Reserve Cabernet ($20) and the Reserve ‘Big Red Blend’ ($41). The full bottle list runs to roughly 120 labels and is summarized here, not rostered bottle by bottle; its top is Opus One at $695, with Cardinale, Armand de Brignac, Louis Roederer Cristal, Dom Pérignon and Quintessa below it. A Winemaker’s Pour Program rotates one bottle-list wine by the glass each month. Dessert wines pour at 3 oz — Royal Tokaji ‘Red Label’ ($28), Inniskillin Vidal Icewine ($33) and Far Niente ‘Dolce’ ($37) — alongside Madeira and Port at 3 oz from Graham’s ‘Six Grapes’ at $9 to Warre’s Vintage Port at $35.
The non-alcoholic block is published, not improvised: two Signature Shaken Sodas at $8 — Raspberry Cucu-Cooler and Paradise Ginger Ale — two Free-Spirited zero-proof cocktails at $14 — Faux-Loma and Clean Kick — and three non-alcoholic wines by the bottle: Waterbrook ‘Clean’ Chardonnay ($25), Freixenet Sparkling Brut ($28) and Waterbrook ‘Clean’ Cabernet ($30).
Nutrition & Allergens — Perry’s Publishes No Nutrition Data
Perry’s publishes no calorie or nutrition figures anywhere. No current Perry’s menu — dinner, lunch or bar — prints a calorie figure for any item, and the chain publishes no nutrition PDF, no nutrition calculator and no per-item nutrition table on its site. Every calorie field in the structured menu on this page is blank by design, and that blank is the verified answer to every calorie and protein question for this chain: calories in the pork chop, calories in the lunch chop, macros, bread calories, cheesecake calories — none of those figures is published by Perry’s, and no third-party nutrition-site figure fills the gap on this page.
The allergen system is published, and it is an icon-and-guide system. Perry’s menus mark items Gluten-Free Friendly, Gluten-Free Friendly with modifications, Vegetarian, Vegan, Dairy-Free Friendly, Dairy-Free Friendly with modifications, and Contains Nuts (ask for modifications), and the menus print the instruction “Scan for Perry’s Allergen Guide.” The full guide lives on the chain’s site at perryssteakhouse.com/allergy/. The chain’s FAQ states the kitchen position: the kitchen accommodates select items by omitting ingredients, and servers guide selections and relay dietary needs to the culinary team. The gluten-free answer for the signature item follows that same system: the pork chop’s gluten-free status is read from its menu marking and the Allergen Guide, at the restaurant — this page prints no gluten-free certification for any item beyond the chain’s own marking system, and prints no calorie figure alongside it, because the chain publishes none.
Dress Code — Business Casual
Perry’s dress code is business casual. The chain’s official dress code policy states it in full. Athletic and beach wear is not allowed — specifically men’s sleeveless tank tops, exposed sports bras, and hoodie sweatshirts with the hood worn on the head. Clothing exhibits no offensive language or graphics. Jeans are allowed, and dress shorts are allowed — the shorts and jeans questions both resolve to yes under the published policy. Ball caps, where worn, are worn with the bill facing forward. The same policy applies at lunch and at dinner; the policy page is the chain’s single dress code source for every location, and management holds discretion under the policy to update it, make exceptions and refuse service. Two house policies sit on the same page: balloons are confined to private dining rooms, not the main dining room or Bar 79, and separate checks run to parties of up to 9, with groups of 10 or more paying in up to 10 equal separate payments.
Hours & Holidays — A Dinner-Led Model
Perry’s is a dinner-led restaurant. Most locations open at 4 PM for dinner. The typical pattern: Monday to Saturday dinner from 4 PM, closing at 10 PM, with Friday and Saturday running to 10 or 11 PM at some locations; Sunday dinner 4 PM to 9 PM. Friday lunch, 10:30 AM to 5 PM, is the one morning opening at every location, and weekday lunch at lunch-serving locations adds Monday to Thursday, 11 AM to 4 PM. Perry’s serves no breakfast and publishes no brunch menu — the earliest service on any Perry’s day is Friday lunch at 10:30 AM. There is no single national timetable: the pattern above is the model, and a specific location’s hours today live in that location’s listing in the directory, bridged at the end of this page.
The published holiday menu in the current official set is Thanksgiving 2026: dine-in on Thursday, November 26, 2026, 11 AM to 9 PM, with a $59 Thanksgiving menu and the $59 Caramelized Prime Rib served 4 PM to 9 PM; pre-order pickup runs November 25–26. Thanksgiving is therefore answered in full: Perry’s is open on Thanksgiving, on those hours, at that menu price. Mother’s Day, Valentine’s Day, Easter, Christmas and New Year’s service at Perry’s runs as location and specials-page programming on the dinner-led model above — the chain’s standing published holiday menu is the Thanksgiving menu, and holiday hours for a specific date and location are confirmed on that location’s page, not printed as a national schedule on this page.
Gift Cards
Perry’s gift cards are sold in any steakhouse in denominations of $25, $50, $100, $150 and $200, and online through the chain’s QuickGifts storefront, with physical cards delivered by mail and digital cards delivered by email. The chain’s official FAQ states the expiry term directly: Perry’s Gift Cards have no expiration date. The FAQ distinguishes gift cards from separate Reward Cards, which carry their own printed expiration — that distinction is the chain’s, and it is the only expiry distinction published.
Balance: check a balance through the balance checker linked from the chain’s FAQ, or call 800-440-2065 for gift-card assistance. Those are the published balance routes — the online checker and that phone number — and they answer every balance-check form of the question. No gift-card term beyond the denominations, the delivery routes, the no-expiration statement and the balance routes above is asserted on this page, because no further term is published in the chain’s FAQ material used for this guide.
Deals & Specials — The $39 Three-Course Menus, Sunday Supper & Prime Rib Thursday
Three standing three-course programs anchor the specials platform, all at $39, all before 6 PM, all dine-in only and upon request:
- Senior Menu (age 65+): $39, three courses, six choices per course, every day before 6 PM. First course is soup or salad including the Signature Wedge and French Onion; second course is the lunch-cut Pork Chop, Steakhouse Pasta, 6 oz Chargrilled Salmon, 5 oz Filet Mignon, Chicken Oscar or Vegan Skillet Chopped Steak, with printed upcharges for Ahi Tuna Fillet Mignon, Filet Perry, Pecan-Smoked NY Strip and Caramelized Prime Rib; third course is Seasonal Cheesecake, Fudgy Chocolate Cake or Crème Brûlée, or an individual side as substitute. Reservations are required, seating is limited to 1.5 hours, and the menu is not available on promotional holidays, to-go or for private dining events.
- Military Menu: $39, the same three-course, six-choice structure, for active and former U.S. military with military ID, every day before 6 PM, dine-in only, upon request, reservations required.
- First Responders Menu: $39, three courses, six choices, dine-in only, upon request, before 6 PM daily, under the same published program framing.
The weekly specials complete the platform. The 3-Course Pork Chop Sunday Supper is $49, Sundays 4 PM to close: the dinner-cut chop carved tableside, a choice of soup or salad, and the Dessert Trio — with an individual side (whipped potatoes, thick-cut chargrilled vegetables or grilled asparagus) as the printed dessert substitute — dine-in and to-go. Prime Rib Thursday is $59, the 16 oz Caramelized Prime Rib dinner detailed under Surf & Turf above, every Thursday 4 PM to close. A separate 3 Courses For $49 runs to-go only, under its own published specials page — it is a to-go program, not a dine-in menu, and its price is $49. Pork Chop Friday® ($24) and Social Hour 79 ($9) are deals with their own sections above and are not repeated here. The chain also runs an Off-The-Menu Favorites / Perry’s Premier platform of limited features outside the core menu — Beef Wellington, Lobster Thermidor, Alaskan Red King Crab, Escargot, Caviar Service, Perry’s Reserve American Wagyu Filet Mignon and Pumpkin Cheesecake — named here at program level and not rostered as menu items, plus an Anniversary Celebration Menu on the specials pages. Perry’s participates in city restaurant weeks; restaurant-week menus are city programs with their own dates and menus, published per city, not as one national restaurant-week menu. No third-party coupon code is printed on this page as a live offer.
Preferred Guest List — The Loyalty Program Is an Email List
Perry’s loyalty vehicle is the Preferred Guest List, an email program — the “Give Me the Dish” signup linked across the chain’s site, and the channel for promotions and announcements including the Flashback Friday date reveal. Perry’s publishes no points-based rewards program: no points, no tiers and no points expiry exist to print. The rewards answer for this chain is exactly that — join the Preferred Guest List by email, and every standing deal lives in the Deals, Pork Chop Friday® and Social Hour sections of this page.
Locations, Reservations, Private Dining & Ordering
Perry’s locations live in the JanesRestaurant directory — this page covers the chain’s menu, not individual stores. The current official roster spans Birmingham, Alabama; Gilbert, Arizona; Park Meadows (Lone Tree), Colorado; Coral Gables, Florida; Oak Brook, Schaumburg and Vernon Hills, Illinois; Raleigh, North Carolina; Cool Springs (Franklin), Tennessee; Richmond (Short Pump), Virginia; and Texas — Austin Domain Northside and Downtown, Dallas Park District, Frisco and Grapevine, San Antonio La Cantera, and the Houston market. City-suffixed demand — a city’s menu, hours, dress code, happy hour or pork chop special — resolves to this same chain-wide menu and the programs above, read at that city’s location in the directory. Perry & Sons Market & Grille in Friendswood, Texas, is a separate entity — the original 1979 meat-market concept — and is not a Perry’s Steakhouse location on this page.
Three channel facts close the borders of this post, stated once each. Reservations: Perry’s takes reservations through its official site and OpenTable — this page is a menu guide, not a booking page. Private and group dining: private dining is offered through the restaurant’s group-sales channel; catering and private-event menus belong to that channel, not to this menu post. To-go and delivery mechanics: the pork chop, the Sunday Supper, Prime Rib Thursday and the 3-for-$49 program carry the published to-go terms stated in their own sections above; ordering mechanics themselves run through the chain’s site and are not menu content.
The format demand resolves to the post itself: Perry’s publishes its menus as official PDFs on its own site, and the structured menu on this page supersedes those PDFs for reading and printing purposes — every category, item and published price in the current Main set is rostered here.
Quick Answers
Need this menu on paper? Print this page from your browser — it prints as the complete Perry’s menu with prices, minus the desserts, which the current Main menu set leaves unpriced.