Dining Out at Perry’s Steakhouse & Grille

Proving extraordinary service and unparalleled quality is still in style, Perry’s Steakhouse & Grille® in Lone Tree is a cut above the rest.

Staff member sets the tables at Perry's Steakhouse & Grille.
Photo by Ryan Dearth.

Located on the premises of Park Meadows Mall in Lone Tree, Perry’s Steakhouse & Grille® sets the stage for any pre-theater date night or fancy post-concert with friends. From its enchanting entrance to its white-cloth table coverings, this Mile High City staple has all the charm of the local-born restaurants but with national experience and sophistication. As the story goes, in 1979, the Perry family opened its first restaurant: a modest meat market in Houston called Perry’s Butcher Shop and Deli. Now one of the country’s premier, award-winning steakhouses with locations in Denver, Chicago, Birmingham, Miami, Raleigh, Nashville and Texas, Perry’s remains true to its neighborhood butcher shop roots with top quality selection and service.

Suffice to say, my first time dining at Perry’s exceeded all of my expectations. As soon as you step through the doors, the elegant ambiance and exceptional style gleams start to finish. From the tableside carvings and exquisite celebratory touches in the grand dining room—to the welcoming bar and social scene at the front of the house—you can tell the well-trained service professionals uphold their tradition of excellence from the beginning of their shift to the last customer.

Perry’s award-winning menu features creative courses presented, carved or finished tableside to enhance every guest’s experience. You can also enjoy Perry’s prestigious portfolio of wines including Reserve Chardonnay, Rose’, Pinot Noir, Cabernet Sauvignon and its limited production BIG RED blend, all specially blended to complement the menu. “An unexpected steakhouse specialty, Perry’s Famous Pork Chop is a mouth-watering chop measuring seven-fingers-high—just as butcher’s would measure back in the days when Perry’s first began as a small butcher shop in 1979,” says Chef Bryan Anderson, Executive Chef, Perry’s Steakhouse & Grille – Park Meadows. “The sweet, smoky, sizzling chop is rubbed with proprietary seasoning, cured and roasted on a rotisserie for 4 to 6 hours. Upon order it’s glazed, caramelized and topped with Perry’s Signature Steak Butter, brought to your table and carved tableside. It’s plated as three portions: the ‘eyelash’ (the name Perry’s has given the section found above the eye of the chop, the most marbled and melt-in-your-mouth tender part); three baby-back ribs and the center cut loin. It’s so popular that it’s also available for shipping straight to your door or any door across the country from Perry’s Online Market.”

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Known for its prime USDA-aged steaks with exceptional marbling for the best texture; Perry’s offers a variety of steak and seafood dishes for all palates. From double cut slab bacon to lobster tail halves—this is no regular quintessential steakhouse. For the first course, we were treated to the Tempura Fried Lobster Tail with Miso Butter, Filet Beef & Bleu and Perry’s Signature Fried Asparagus topped with Jump Lump Crabmeat. The incredible Miso Butter added the perfect amount of zing to each bite—from the lobster tail to the asparagus. You can’t help but dip it all. “Our seafood offerings, including our Lobster Tempura with Miso Butter, and seasonal off menu features like our Artichoke, Potato and Leek Soup are created by Perry’s culinary team led by Master Development Chef Rick Moonen, James Beard recognized and the country’s leading culinary authority on seafood.”

Next, the Filet three ways, Oscar Style with Jumbo Lump Crabmeat is to die for and so is the 3 Peppercorn au Poivre, which is uniquely coffee crusted. Perry’s Famous Pork Chop, which is cured, slow-smoked and caramelized with herb garlic butter and served with homemade apple sauce for a treat mid-meal. Almost as though you’re eating a dessert during the main course dish. “The combination of pork and apple originated centuries ago when people paired sweet fruits with savory meats. The most classic pairings for Pork are apples with pork chops or oranges with pork loin, perhaps in an orange glaze,” adds Chef Anderson.

“Decades ago, when Mr. Perry set out to make the perfect pairing for our amazing seven-finger-high pork chop, he topped it with his signature steak butter, created a homemade applesauce to serve it with—and the ‘cherry on top’ was provided with a lime providing a citrus accent (instead of the more traditional orange). The tartness of lime perfectly complemented the sweetness of the pork as well as the bleu cheese in Perry’s signature steak butter. The squeeze of lime is added at the end—not baked with the pork chop.” Lastly, the incredible desserts are shareable: Rocky Road Bread Pudding with a Jameson Mocha Old Fashioned.

Got leftovers? At the end of the meal, visitors are given a variety of proprietary recipe cards with instructions on what to do with the leftovers—such as, Perry’s White Bean Pork Chili made with Perry’s Famous Pork Chop. Very classy.