Workers finish up in the open kitchen at Perry's Steakhouse.
The Texas-based Perry's Steakhouse & Grille has opened at the Shops at La Cantera, 15900 La Cantera Parkway.
It is the first San Antonio location for the chain, which also has restaurants in Austin, Dallas and Houston.
The restaurant is known for its freshly cut prime beef, which is dry-aged in house for 28 days. It also offers an array of seafood options and a massive pork chop that is dried, cured and roasted, then caramelized and topped with Perry’s signature herb-garlic butter. The cooking process of that chop a secret, corporate chef Sammy Holmes said. But he offered few hints that included slow smoking, a dry rub and a period of rest. All in all, it takes five days to get the chops ready to serve.
But Holmes did offer a couple of tips on if you want to make a great chop at home. First and foremost, he said, was don't skimp on the quality of meat you buy. Also, make sure you create a rub that features "what flavors you like." Then cook it at a very low temperature, about 170-175 degrees, until it done.
Holmes was part of a recent hard-hat tour of the new restaurant, which is in the arm of the shopping center with Barnes & Noble, Sur la Table and Z'Tejas. Owner Chris Perry was also on hand with members of his family to tour the second-story space, which overlooks the courtyard with its trees festooned with white lights.
Two of the martinis at Perry's Steakhouse.
The new Perry's will employ almost 110 people. "That's a lot more than I ever thought," Perry said. Then he and his crew factored in that the space will seat up to 350 people, so that large a staff would be needed.
And that staff has been in training for more than a month leading up to tonight's opening, Perry said.
They will be working under general manager Jeremiah Garcia, who has been with Perry's for years. The staff, however, are all from San Antonio.
There will several new features at the San Antonio Perry's, including a display case of aged beef and fresh seafood near the front door to help whet your appetite as soon as you enter, Perry said.
An island bar will be a first for Perry's.
Plus there's a large island bar, another first. Around it, you can find banquettes where you listen to the live jazz offered Thursday-Saturday evenings. Among the happy hour specials are half-price appetizers and drink specials, including a Pick Three mini-martini trio, weekdays from 4 – 6:30 p.m.
The chef is Sisto Perez, who has worked for Perry's in Austin and who helped Holmes open the Dallas location. Both are also part of product development for the chain and help in developing seasonal specials. Though the restaurant is part of a small chain, Sisto emphasized the fact that "everything is made from scratch and we cut all of our steaks" in house.
Perry's opens at 4 p.m. nightly for dinner. Lunch is 11 a.m.-4 p.m. Fridays. For reservations, call (210) 558-6161 or for a full menu, visit www.PerrysSteakhouse.com