Perry’s Steakhouse & Grille

A humble meat market opened in Houston, Texas, in 1979 and has expanded as a steakhouse to nearly two dozen locations in eight states. Now a restaurant, Perry’s Steakhouse & Grille is known for its seven-finger-high pork chop, Chateaubriand Three Ways, bacon-wrapped filet mignon, and, of course, steaks – Wagyu beef, Kobe beef, USDA aged prime Angus, and more. All are seasoned and topped with signature sauces and proprietary seasonings.

The original Perry’s Butcher Shop and Deli served the Houston, Texas, community. By 1986, Chris Perry, son of founder Bob Perry, had persuaded his father to add dining tables. Seeing the popularity of their markets and products, Chris Perry opened the first Perry’s Steakhouse & Grille in 1993.

Welcome to Richmond, Virginia!

My son Brian and I got a taste of the new Perry’s Steakhouse & Grille in Short Pump a few days before it opened in February 2024. The restaurant is expansive, contemporary, and elegant. Generous use of glass, modern lighting, stone, polished metals, and formal table settings add to the aura.

Each menu item I sampled presented a wonderful balance of flavors and textures, from the appetizers to the flame-kissed dessert and cocktails.

We started off in the large bar area, which presents an upscale casual feel. The bar opens up to a temperature-controlled patio, with fireplaces and heat lamps and sturdy but unobtrusive screens that can be lowered and raised as needed.

For starters, I had the lobster tempura, delicately battered and bursting with flavor; lightly fried asparagus (a surprise burst of asparagus under a gentle crunch) topped with jumbo lump crabmeat; and Steak and Tater Totter Bites with garlic aioli, an unexpected pairing that landed just right.

The appetizers were paired with flight of cocktails: refreshing Cucumber Blueberry Martini, Smoky Rita rimmed with a spicy habanero sugar, and the Bourbon Bloom (an approachable bourbon drink, enhanced with St. Germain, lemon juice, blackberries, and mint).

We moved over to the main dining area for the rest of the meal. The generous dining room is bookended with a large wine wall on one end and a view into the open kitchen on the other. Four dining areas on the perimeter are open for public dining but can be closed for private events, too.

I sampled three entrées. Perry’s Famous Pork Chop Bites provide bite-size portions of the huge signature seven-finger pork chop (the full-size chop is carved tableside, for a mouth-watering presentation). The meat is rubbed with proprietary seasoning and cured, roasted on a rotisserie with pecan wood, then enhanced with caramelized herb-garlic butter.

Chateaubriand Three Ways presents three servings of tender filet mignon, topped with Oscar-style jumbo lump crab meat, peppercorn au Poivre, and coffee crusted (my favorite of the three!).

My preferred entrée (since I’m a fish fan) was Pan Seared Sea Bass, delicate Chilean sea bass with a lightly seared crust served over corn brûlée and red pepper coulis.

Accompanying the entrée was Perry’s Reserve Pinot Noir. The Monterey, California, wine was created to pair with the Famous Pork Chop. But yes, I enjoyed it with the chateaubriand and sea bass, too!

Helen Keller is reputed to have said, “Life is short and unpredictable. Eat dessert first.” In the case of Perry’s Nutty D’Angelo, I’d be willing to follow that advice. The flaming dish is served tableside: crushed pecans flambéed with brown sugar and brandy sauce, served over vanilla ice cream, dipped in white chocolate and toasted almonds. Despite the flames, this dessert is divine.

If you’re in the mood for a liquid dessert (and you appreciate the taste of fine coffee), I recommend the Salted Caramel Espresso Martini: rich, sweet, and swimming in flavor. Brian, a coffee aficionado, was similarly taken with this cocktail.

The menu is much more extensive than this sampling suggests, including vegan soups, salads, and entrées. If my tasting experience is any indication, you can’t go wrong with any of it.

In the market for more?

Perry’s also offers a small online market, so you can order pork chops, steaks, sides, and swag for enjoyment at home.

Before my visit to the restaurant, I had received the Perry’s Famous Pork Chop from the market. It was pre-seasoned and cooked. The instructions made it easy to prepare and the choice meat and seasonings made it delightful to eat.

Perry’s Steakhouse & Grille, Short Pump
11788 W. Broad St., Richmond 

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