Perry’s Steakhouse & Grille

Perry's Steakhouse & Grille

I have always been impressed by the capacity of the Austin downtown area to absorb the ever-increasing number of high-end steak houses that have opened here recently. But even I questioned a few years back whether or not Perry’s, a family-owned emporium, could carve out a foothold in the brutal downtown competition. Well, turns out that I was wrong. Perry’s hit the ground running and they’ve been packing them in at 7th and Colorado ever since.

The appeal of an excellent steak house lies in the comfortable ambiance, the level of service, and of course the quality and consistency from the kitchen. Perry’s delivers on all three fronts. The appetizers, for example, continue to dazzle. The Jumbo Lump Crab Cakes are definitive both in their taste and preparation. These, as the best of the genre always prove to be, are dense with crab meat yet are light and have an engaging flavor. The Cherry Pepper Calamari is another strong recommendation. This dish ramps up the flavor of the calamari far beyond what one normally sees in a steak house. The keys are the cherry peppers and the crushed red pepper flakes. This one is tough to turn down. And since the demise of Louie’s 106, I’ve come to greatly appreciate the Escargot at Perry’s. The presentation is lovely and the meat has a fulsome, rich taste that makes one almost want to like the French again. Finally, the Asian Ahi Tuna Tartare is a delightful starter. If there is one fish that lends itself to this type of preparation, it is Ahi tuna. Wise choice by the chef and it makes for the almost perfect appetizer.

The steaks at Perry’s are of course USDA prime aged and are seasoned with kosher salt and black pepper. I have two favorites. First is the 14oz Prime NY Strip. I like mine medium-rare plus and the herb garlic butter is the perfect complement. This steak has amazing flavor and the chef coaxes everything possible out of the cut. 2nd is the 22oz Prime Bone-In Cowboy Ribeye. The marbling of the beef in this cut makes it cut like butter and taste like what every rib eye fan craves. And as one nears the bone, the taste sensations become even more acute and if possible, the texture even more tender. Try this!

The third killer cut of meat in my winning triumvirate is the Perry’s Pork Chop. No discussion of this restaurant is possible without mentioning it: it’s simply that good. The chop is enormous, cured, smoked, slow-roasted and caramelized to create a flavor that will linger long after the last bite. This may be among the top two or three pork chops I have ever tasted! Anywhere! It’s carved table-side with great aplomb as it should be!

Perry’s has a thoughtful and innovative wine list including some stellar Private Label creations along with the big California cabs from Caymus, Silver Oak, Opus One and more that pair so nicely with quality meats.

Perry’s is open nightly and also for lunch on Friday’s. This is downtown Austin dining at its finest. Bon appétit!

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