Site
Sponsor

Perry’s Steakhouse & Grille – New look, new menu items, same amazing experience

By: Sean K. Thompson
| Published 04/11/2022

Linkedin

THE WOODLANDS, TX – Woodlands Online recently paid a visit to Perry’s Steakhouse & Grille, situated in a prime corner location in the Sterling Ridge Shopping Center on Woodlands Parkway and Kuykendahl. For years, this location has been home to some of the area’s most fine dining; Perry’s first began in 1979 and The Woodlands’ location is the company’s third oldest.

With a complete renovation under its belt, the venerable restaurant has some surprises for diners


In a brave, bold, and ultimately bravo move, the steakhouse has spent the past eight months undergoing major renovations to its interior design and layout, as well as its menu. Under the watchful eye of general manager Jonathan Reyes, who joined the restaurant eight years ago, renovations were started last August. Reyes is proud that the doors were never closed to the public during normal business hours during the extensive rebuilding. “We learned to do a lot of dusting,” he said. “This new interior reflects a massive renovation, not just some minor or cosmetic modifications.”

Other changes that will catch the attention of new and returning customers include a meat window in the front foyer that literally showcases the fresh steaks available for cooking, as well as a glassed wall of wine lockers that are available for public corporations and private individuals to obtain for a decent price.

The revised floor plan is more open than was previously established. “Perry’s embraces this openness; it provides an inviting, sharing ambience by all our guests as well as providing a general sense of energy,” said Reyes.

As part of the new layout, the west side of the outside wall, which formerly marked where dining room ended and sidewalk began, now boasts a long covered patio area with enormous windows on either end designed to permit refreshing air circulation. The patio area is reached by large sets of glass doors that can be slid open to expand the circulation into the restaurant proper when weather conditions permit. “The inside/outside aspect of the patio also puts the minds of our customers who are still concerned about COVID at ease,” said Reyes.

COVID took a major toll on the restaurant – as it did with practically every brick-and-mortar business in the area – but Reyes credits Perry’s work ethic and staff for keeping its doors open throughout the entire pandemic and renovation. “It’s the culture that Perry’s has built; be accountable and helpful,” he said. “When COVID hit, everyone involved rallied instead of shying away. We solidified our sense of team.”

At the height of the pandemic, Perry’s resorted to carry-out options with curbside service. Ironically, business increased as a result. Reyes is under no illusions about what it takes to encourage diners to come back to in-restaurant patronage. “Guest expectations have risen, and we do all we can to meet and manage them,” he said.

Assisting Reyes in that quest is Emily Robinson, Perry’s’ sales manager who is in charge of private and group events, who is also thrilled with the renovated floor plan of the restaurant. Not only are there six intimate private dining areas – including one semi-private – that can be separated from the main dining area with sturdy sliding glass doors, but group and private dining parties can enjoy a “secret” menu of items not listed on the main menu. Additionally, Robinson promotes a series of private “Pairing Parties” that Perry’s puts on from time to time. “It’s an unforgettable culinary experience for our private party diners,” she said. “Our appetizer and mini cocktail pairings have been carefully curated to unite and highlight your favorite Perry’s flavors.”

A carefully maintained wine tower is on prominent display in the dining area. Kept at a constant 59 degrees, the glassed-in room showcases hundreds of bottles of wine, including a wide variety of the Perry’s in-house label provided by Jackson Family Vineyards in Napa Valley. The latest wine to bear the Perry’s label is a refreshing rosé.

“Our wait staff are fully trained in our wines and their best pairings,” said Reyes. “The training includes an intensive and comprehensive quiz at the end; they have to know their wines.” Reyes also has a pride in the waiters and waitresses under his command. “They’re not order-takers; they’re experience-makers.”

Daniel Morgan has been part of the Perry’s family since 1979, and has enjoyed being the restaurant’s senior executive chef for the past fifteen years. “Perry’s is family owned, and they ensure that everyone who works for them feels like they are part of that family,” he said. “They encourage you to grow to that ‘next step.’”

As senior executive chef, Morgan gets a special thrill traveling to different locations of the restaurant to assist their own chefs with the expanding menu. “Seeing how the other staffs run their restaurants can really open your eyes to possibilities.”

Perry’s boasts a full rotisserie smoker, an amazing workhorse of deliciousness that for twenty years has been smoking food – up to 120 pieces at a time – over pecan wood for a scrumptious flavor sensation. In the kitchen proper, steaks are prepared on broilers set at temperatures up to 1,500 degrees, with the heat coming from on high for a perfect cooked-to-order experience. “Everything is made daily from scratch in-house,” said Morgan.

From appetizers to desserts, Perry’s has items for every taste. Depending on your dish, Perry’s has a wine to pair with it; of particular note are their label’s rosé, chardonnay, and pinot. Here is a small sampling of dishes of distinction:

Appetizers – Perry’s entices the tongue with a chargrilled oyster plate with a solid texture and tasty crust that will win over the hearts of even those opposed to raw oysters. A more traditional appetizer dish is their spinach and artichoke dip with a twist – white truffles add to the rich taste textures. But a signature appetizer dish of note has to be the pork chop bites, which pair perfectly with Perry’s pinot.

Entrees – Ironically, one of Perry’s’ most recognized and popular dishes is their pork chops, boasting at being smoked for up to seven hours and coming in at “seven fingers high” in their gluten-free size. Typically, the restaurant is open for dinners only, but on Fridays a special treat awaits lunch diners, where the chops are highly in demand.

Among their many steaks, however, the chateaubriand cut of filet – carved tableside – in particular is one for the record books; perfectly seared and cooked to order, it threatens to melt in the mouth. The filet can be accompanied by one of several special signature side sauces, including a zesty peppercorn sauce, a bernaise sauce, and a delightful truffle merlot demi-glace. Accompanying the proteins are a savory selection of side dishes, including the flavorful, spicy corn broulee, guaranteed to add zest to any palate.

Interestingly, Perry’s offers a couple of vegan dishes, including its signature vegan steak, which has the texture and taste of a top-end chopped sirloin with additional flavors packed in by Chef Morgan to create a healthy taste sensation and served with a special vegan sauce.

Desserts – No matter what you order for your appetizers and entrees, be sure to save room for dessert. Seasonal cheesecakes, tangy lemon tarts topped with soft meringue, and chocolate decadence are top of the list to round off your meal at Perry’s.

For a dining experience that embodies the best of what The Woodlands has to offer to the discriminating palate, Perry’s Steakhouse & Grille is the place for you, your family and friends, business associates, and clients. Make your reservations for their location at 6700 Woodlands Parkway by calling (281) 362-0569 or visiting the Open Table app or site, or by their own website at https://perryssteakhouse.com/locations/tx/houston/the-woodlands/.

Photos
Comments •
X
Log In to Comment