Among the happy beneficiaries of the seventh annual Birmingham Restaurant Week is the one of the new additions: Perry’s Steakhouse & Grille. Howard Cortes, regional manager for the chain, is satisfied with the public’s initial response.
Weld: What do you offer at Perry’s? What makes it special?
Howard Cortes: From its beginning as a modest butcher shop more than 37 years ago, today Perry’s Steakhouse & Grille is an award-winning steakhouse now located in Birmingham. Remaining true to its roots … Perry’s offers prime USDA-aged steaks and an unexpected steakhouse specialty – Perry’s Famous Pork Chop, a mouth-watering, seven-finger tall chop that is dried, cured and roasted, then caramelized and topped with Perry’s signature herb-garlic butter. Guests will enjoy Perry’s famous pork chop and other distinctive signature dishes carved tableside, flaming desserts prepared tableside and Bar 79 featuring innovative bar bites, hand-crafted cocktails including our signature Mini Martini Trio, craft beer, live music and a beautiful patio flanked by fireplaces.
Four elegant private rooms can host over 100 guests for meetings, family gatherings, or large celebrations in addition to our special signature room for groups up to 18. Skillfully carving up incredible food, impeccable service and an inviting, yet intimate, atmosphere has made the Perry’s dining experience truly “Rare and Well Done.”
Weld: How long have you been in Birmingham and how did you start?
Cortes: The Perry family opened its first restaurant in 1979 – a small butcher shop and deli. In 1986, Chris Perry persuaded his father Bob to add dining tables which eventually led to an expansion and the opening of a second market. Both markets are still in operation today. As the market’s gained popularity, Chris opened the first Perry’s Steakhouse in 1993. Our Birmingham location is only the third Perry’s location outside of Texas and recently opened in April of 2016. The food scene in Birmingham is booming, and Perry’s is excited to be part of it!
Weld: What are you doing for Restaurant Week?
Cortes: We are offering a three-course $30 dinner, which includes choice of one salad… wedge salad – iceberg lettuce topped with red onions, green onions, tomatoes, bacon and a buttermilk vinaigrette dressing; Caesar salad – romaine lettuce with croutons, anchovies and parmesan cheese, topped with Perry’s traditional Caesar dressing; kale salad – kale, pecorino cheese and croutons served with jalapeno mint vinaigrette dressing.
A choice of one entrée.. six oz. Filet Perry – topped with jumbo lump crabmeat, herb-garlic butter and served with steamed asparagus; Perry’s Famous Pork Chop – cured, roasted, slow-smoked and caramelized, served with homemade applesauce; grilled salmon – served with Beurre Fondue and grilled asparagus.
And our Perry’s dessert trio – vanilla bean crème brûlée, chocolate crunch, and praline cheesecake.
Weld: Have you taken part in Restaurant Week before? Why did you decide to participate this year?
Cortes: We are new to Birmingham, so we haven’t participated in the past, but we are excited to be a part of the 10-day culinary event for the first time. The event has a history of not only an economic impact to restaurants by drawing attention to the top-notch drinking and dining opportunities, but also celebrates the diverse food scene here in Birmingham! We are excited to contribute to and be a part of Birmingham’s acclaimed and growing culinary culture.
Weld: How is it going so far? Is the public responding well?
Cortes: The public has responded well so far! Diners seem to enjoy our menu, and it has been a great experience for us. We are so appreciative of the warm Birmingham welcome and look forward to serving first-time guests!
Perry’s Steakhouse is in 4 Perimeter Park South, Birmingham, and will be offering their $30 menu until Sunday, August 21, the last day of BRW 2016. For a complete list of restaurants, tickets to special events and more information, visit bhamrestaurantweek.com.