The Place at Perry’s doing sliders on Saturdays
by PegNews wire
June 14, 2010
DALLAS — On any given Saturday, diners at The Place at Perry’s can satisfy their unique flavor cravings by indulging in one of 20 flavor-packed sliders coupled with one of the restaurant’s signature cocktails.
The slider menu includes unique flavor combinations such as the Prickly Pear Chorizo slider that pairs the cool flavor of cactus fruit with the spiciness of chorizo and Tabasco. The Alligator with Quail Egg Slider blends spiced up gater with horseradish cheddar and is topped with a beautiful “sunny side up” quail egg.
Favorite cocktails include the Watermelon Mojito made with Don Q Cristal Rum mashed with mint and lime and finished with Velvet Falernum and watermelon puree and the Morning Nectar 8 made with a house infused pineapple and prickly pear tequila shaken with agave nectar, fresh ginger and orange juice.
Diner’s palates can also be tickled with The Place’s Sunday Brunch. The house Jalapeno Crab Cakes and Chipotle Hollandaise Eggs Benedict will satisfy guest’s cravings for spicier fare and the Carrot Cake French Toast is a decadent taste sensation. For those that like to drink their fruit-laced champagne in style, they can order a bottomless mimosa served in a Waterford crystal champagne flute which is their's to take home.
Slider Saturday: 11 a.m. – 4 p.m.
Sunday Brunch: 11 a.m. – 4 p.m.
The Place at Perry’s
eaten by: michelle
http://thelittledish.com/
June 8, 2010
About a month ago, we attended one of the opening nights at Perry’s Steakhouse—a new import from Houston. We had a good time, a lot to drink, and left feeling pretty positive about the whole experience. And then came the backlash. Not being so steakhouse savvy, I was unaware that since 2001, Dallas has had its own Perry’s. A completely separate company, they were forced to change their name to “The Place at Perry’s” when the Houston-based Perry’s Steakhouse moved in. Got that straight? Not the same.
Well, diligent readers and fans of “the original” Perry’s were up in arms and insisted we pay a visit to the first Perry’s. And what’s the fuss about? So there’s a new restaurant in town that makes the local guy change his name? Why should we automatically vilify the bigger restaurant, just because they’re big? After all, they’re family-owned and Texan too! So this weekend, we visited The Place at Perry’s and it didn’t take long for me to realize why so many people had rallied behind it. This is a really special place in Dallas—a destination worth getting a little defensive over.
Click here to continue reading review
Published in The Dallas Morning News
By LESLIE BRENNER / Restaurant Critic
April 17, 2009
Perry's, the 7-year-old Routh Street steakhouse, has changed its name. Faced with the threat of a lawsuit from a South Texas restaurant with a similar name, the owners decided to call theirs The Place at Perry's rather than spend a fortune in legal fees. My guess is that patrons won't care much: I'll bet they'll keep calling it Perry's, and keep coming back. For me, the name change seemed like just the occasion to see what (The Place at) Perry's is all about.
The narrow dining room is cozy and comfortable, with a clubby, classic feel and the kind of decor that never goes out of style. Leather booths, great for intimate conversation, line one wall; white-clothed tables are spaced far apart enough for privacy, yet close enough for an intimate feeling. It's masculine, but not steakhouse macho, with enough soft touches in the room that a glass of champagne to start off an evening feels right.
In any case, it's the kind of place where it would seem a crime not to have a drink first. Of course, you could go for a Scotch or a martini, but the house cocktail list is worth a look – if you can get one. (On one visit, it was happily offered; on the next, the waiter denied its existence.) The drinks are well-mixed, and you've got to love a place that features a Harvey Wallbanger.
Music is soft enough that conversation's easy, but the place is so dimly lighted at dinner that the over-40 set may have trouble reading the menu. That's OK: A waiter shows up with a penlight. Oh, maybe it's not just us old fogies – my under-21 guest needs it, too.
The menu offers much more than steaks and chops: Lobster tails come broiled, tempuraed or stuffed with crabmeat, and there are prawns and roast chicken and a whole specials menu with dishes like tilapia with Texas goat cheese and sun-dried tomato sauce, plus no end of funny surf 'n' turf spins. But honestly, none of it sounds half as good as the steaks and chops. A taste of flounder stuffed with crabmeat does little to change my mind: This is a place to order meat.
In that department, everything I tasted in two visits was terrific, from a 14-ounce New York strip to a 23-ounce cowboy rib eye to a 32-ounce Porterhouse, all prime. Order a steak medium-rare, and the waiter will explain that at Perry's, er, The Place at Perry's, that means a cool red center. If you're like me and dream of one that's between rare and medium-rare, that's perfect; and every steak was cooked exactly right on both visits. The prime cowboy rib eye had a particularly delicious tang and great sear, fantastic with the roasted shallot au jus.
How often do you order lamb or veal or pork at a steakhouse, then wind up wishing you had ordered a steak? Not a problem here. When one of my guests ordered the lamb, the double-cut domestic chops were tender, juicy and wonderfully lamb-y (but not gamy), served with a graceful rosemary demi-glace that didn't veer into scary, intense hotel-sauce territory.
But The Place isn't all about meat: Unlike at many great steakhouses, where starters and sides tend to be dull or even laughable, here chef-co-owner Travis D. Henderson II takes serious care with classic appetizers and salads. The shrimp cocktail's sauce had just the right zing of horseradish; the jumbo shrimp were sweet and perfectly cooked. The Caesar was crisply classic. Henderson's version of the blue cheese iceberg wedge was one of the best I've had, with hickory-smoked bacon, cooked to just crisp, and the rich, salty cheese perfectly balanced by red wine vinegar. Lovely.
Another night, escargots impressed. Rather than the old snails-in-their-shells-in-garlic-butter routine, these were luscious, plump snails simmered in a white-wine sauce with shallots, a bit of tomato and thin-sliced, barely cooked mushrooms. The half-lemon squeezable garnish added nothing; the dish was perfect as served. So delicious were they that we asked the waiter where they were from – were they locally raised, we wondered. He came back from the kitchen with the answer: "They're from Indonesia. The chef picked them up at Central Market."
Sides were mostly very good: rich sautéed mushrooms; a giant 1-pound baked potato, dressed tableside; cheddary mac 'n' cheese; earthy creamed spinach that, unlike most, was much more spinach than cream sauce. A few just missed: beautiful, thick steamed asparagus that was undercooked, au gratin potatoes drowning in cream and cheese.
Service was terrific for the most part, friendly, but not too; enthusiastic, but not to the point of silliness. Though the servers know the menu well, they tend not to be as familiar with the wine list, and oddly for a restaurant at this level, there is no sommelier. On both of my visits, though, when I asked if there were someone in the house who knew the list, the servers solicited the help of another waiter, who was happy to jump in with advice.
It's an eclectic, medium-size list that focuses on California, but also offers some interesting Old World selections, as well as a dozen reds by the glass, half a dozen whites and a few sparklers.
Desserts at The Place are a bit of a snooze. "Brown bag" apple pie sounded intriguing: "juicy, sweet, tart apple slices between a crunchy top crust and a flaky bottom crust baked in a paper bag." But it veered more toward the sweet than the juicy or tart. Key lime pie was fine, but ordinary.
Well, you could always skip it, and duck into the new lounge in back for an after-dinner single malt or cognac. After a great steak, that kind of dessert never disappoints.
Service – Friendly and knowledgeable, but The Place could use a sommelier.
Atmosphere – Cozy, attractive, quiet steakhouse with white-clothed tables and leather booths |
