Perry's Steakhouse & Grille - Domain Northside
Perry's Steakhouse & Grille - Domain Northside
Seasonal Soup: Turtle GumboSeasonal Cheesecake: White Chocolate Cheesecake
Jumbo asparagus breaded in Italian breadcrumbs, fried, and topped with jumbo lump crabmeat sauted in a herb garlic butter.
Pork chop morsels, seasoned with our homemade BBQ glaze and served with applesauce and BBQ sauce.
Squid lightly breaded in seasoned breadcrumbs, flash fried and tossed with sauted banana peppers, cherry peppers, diced yellow onions and green onions in a homemade garlic butter.
Six house made crostinis, topped with bacon marmalade, sliced filet and crumbled bleu cheese over a bed of mixed greens.
Five seafood stuffed mushrooms, fried. Served with a Suga Rosa sauce.
Jumbo lump crab breaded and flash fried. Served over a bed of Beurre Fondue sauce and topped with our finely cut potato "haystack".
Spinach and artichoke folded into a creamy sauce with cream cheese, gorgonzola and pecorino cheese, finished with truffle oil and served with a side of tortilla chips.
Cold boiled jumbo shrimp served with a housemade cocktail sauce and fresh horseradish.
Six oven baked snails topped with onion-garlic stuffing, herb-garlic butter and puffed pastries
Five jumbo shrimp seasoned with Perry's Signature Steak Seasoning, wrapped in bacon and basted with Perry's homemade BBQ sauce. | GF
With herb butter, Pepper Jack & Pecorino Romano cheeses
2, 4 or 6 ounces. Served thinly sliced
Four or eight ounce lobster tail fried in tempura batter and cut into 6 or 8 pieces respectively. Served with a side of Miso butter sauce.
Filet Mignon, NY Strip, Ribeye trimmings grounded daily in house and served with French Fries
Beef tenderloin with sauted mushrooms and red onions & topped with Swiss cheese. Served on three silver dollar buns, and accompanied with onion strings.
Housemade tater totters topped with Filet tenderloin and garlic aioli
6 oz. portion of salmon smoked in pecan wood, served with crostinis, garlic aioli and capers.
Served warm 6-7 oz leg
Served with peanut sauce and finished with sesame seeds and fresh bell peppers.
French onion soup with jumbo yellow onions, simmered to perfection. Served with home made croutons and slices of melted Swiss cheese
Creamy lobster bisque served with diced lobster meat
Perrys gluten-free fil gumbo made with Louisiana turtle and Perrys homemade Polish Sausage - all Cajun spiced and thickened with sassafras powder, accompanied by a shot of Fino Sherry to add if desired.
Wheel-cut wedge of iceberg lettuce with green onions, tomatoes, bacon, blue cheese crumbles and buttermilk vinaigrette.
Romaine lettuce tossed with a creamy Caesar dressing, Romano cheese, roasted pumpkin seeds, homemade croutons and anchovies
Chopped Iceberg lettuce and grape tomatoes, scallions, shredded cheddar cheese, tossed in Italian dressing topped with thick-cut bacon
Spring lettuce tossed with mandarin oranges, julienned Bosc pears and candied pecans tossed in our Homemade Italian dressing
with raddichio, grapefruit, pomegranate and creamy feta spread
Fresh baby spinach tossed in a warm bacon vinaigrette and topped with diced hard boiled eggs and red onion.
8 oz. Filet sliced into 3 medallions and individuallytopped Oscar style with blue lump crabmeat,3-peppercorn au poive, and Coffee crusted
Hand selected in the Midwest specifically for Perrys, this sweet, smoky, sizzling chop is cured, roasted, slow-smoked and caramelized, served with homemade applesauce.
Six ounces of beef tenderloin tips and 2 ounce of lobster tail. Served over a bed of angel hair pasta tossed in homemade Tomato Basil sauce and topped with shredded Romano cheese.
Six ounce filet mignon cut into two medallions, three grilled jumbo Gulf shrimp, two ounces of lobster tail grilled to perfection. Served with steamed asparagus. Complimented by the Truffle Merlot Demiglace and Peppercorn reduction sauce
6 oz. Filet with 4 oz. Lobster Tail with Beurre Fondue
40 oz. Thick-cut Prime Porterhouse (deboned, sliced Filet Mignon & New York Strip topped with Perrys Steak Butter); Perrys Famous Pork Chop (dinner-cut, sliced into 4 sections topped with Perrys Steak Butter and served with homemade applesauce); lamb lollipops (4); BBQ bacon-wrapped Gulf shrimp (4); mini crab cakes (4);broiled seafood stuffed mushrooms (4); served with Truffle Merlot Demiglace and Buerre Fondue.
Topped with jumbo lump crabmeat and Bearnaise sauce, served with steamed asparagus.
Smothered in cremini mushroom gravy and served with chargrilled vegetable trio.
Spaghetti squash filled with vegetable mixture. Accompanied with a San Marzano marinara and topped with Parmesan cheese
Served with lemon dill butter and cauliflower mousse
With basil pesto and balsamic reduction served with grilled asparagus.
Cilantro marinated Seabass pan seared. Accompanied with creamy corn, red pepper coulis
Seven jumbo shrimp battered in seasoned breadcrumbs and fried. Served with your choice of French fries or sweet potato fries.
Sushi-grade seasme-crusted ahi tuna steak, miso umami butter, pickled cucumbers, furikake rice, rainbow slaw
Five pan-seared scallops served with paccheri noodles tossed with a vegetable medley in a creamy Alfredo sauce, placed over a bed of San Marzano sauce
6 or 8 ounces. Seasoned with Perry's Signature Steak Seasoning, char-broiled and topped with Perry's Signature Steak Butter.
14 ounces. Seasoned with Perry's Signature Steak Seasoning, char-broiled and topped with Perry's Signature Steak Butter.
14 ounces. Seasoned with Perry's Signature Steak Seasoning, char-broiled and topped with Perry's Signature Steak Butter.
14 ounces. Seasoned with Perry's Signature Steak Seasoning, char-broiled and topped with Perry's Signature Steak Butter.
20 ounce New York Strip butchered-in house, seasoned with Perrys Signature Steak Seasoning, charbroiled and topped with Perrys Signature Steak Butter.
Three lamb lollipops char-broiled and served with a Truffle Merlot Demiglace
22 ounces. Seasoned with Perry's Signature Steak Seasoning, char-broiled and topped with Perry's Signature Steak Butter.
Perry's Reserve Texas Akaushi Wagyu: Family raised on the Beeman Family Ranch in Texas, Akaushi originated in Kumamoto, Japan and is all-natural Wagyu beef, providing a high source of healthy fat. USDA-Aged Prime Certified Angus: Only the top 3% of all meat qualifies as certified Angus prime. This USDA-Aged Prime has incomparable flavor, tenderness and quality. True Japanese A-5 Wagyu Beef: The most marbled beef in the world, providing an extremely flavorful and tender steak.
Perry's Reserve Texas Akaushi Wagyu. Seasoned with Perry's Signature Steak Seasoning and finished with Akaushi beed tallow.
Family raised on the Beeman Family Ranch in Texas, Akaushi originated in Kumamoto, Japan and is all-natural Wagyu beef, providing a high source of healthy fat. All steaks served with Perrys Signature Steak Butter and roasted, half garlic head.
Curing meat in Koji is a traditional Japanese technique that elevates the flavor and texture of various cuts of meat. By harnessing the power of kojis enzymes and fermentation abilities, Perrys creates uniquely delicious steaks with umami flavor.All steaks served with Perrys Signature Steak Butter.
8 oz. applewood-smoked bacon-wrapped Filet Mignon, the King of steaks, topped with King crab and Truffle butter, made from the King of mushrooms
Baked potatoes skinned and diced, mixed with white cheddar, smoked gouda, oven baked and topped with parmesan cheese and chives. | VE
Spinach complimented by our creamy Bchamel and Pecorino cheese
Select from cheddar cheese, butter, bacon, sour cream and chives or plain.
Fried baby Brussels sprouts, tossed in a sriracha caramel vinaigrette and red bell peppers, garnished with toasted sesame seeds and chives.
Roasted corn, peppers, jalapenos and fresh herbs tossed in a cream sauce
Silver dollar mushrooms sauted in sherry and herb-garlic butter
Fresh asparagus spears steamed or grilled, seasoned lightly with salt and pepper and tossed with our Buerre Fondue
Chargrilled Zucchini, yellow Squash, Baby Carrots with buerre fondue
Penne pasta sauted with a white cheddar and smoked gouda cheese sauce, topped with bread crumbs and oven baked.
Lobster meat sauted in Alfredo sauce with Penne pasta. Topped with Monterey Jack cheese and oven baked | VE
King Crab meat sauted in Alfredo sauce with Penne pasta. Topped with Monterey Jack cheese and oven baked | VE
6 Potato wedges fried, seasoned and topped with truffle oil, potato haystack and parmesan cheese. Served with Garlic Aioli.
Topped with Hazelnuts
Vanilla bean custard topped sugar and caramelized, served with a fresh assortment of berries.
A combination of melted chocolate, hazelnut covered in chocolate ganache. Topped with heath crumble, fresh whipped cream and peanut brittle.
Traditional bread pudding infused with chocolate chips and served over caramel sauce and topped with a toasted homemade marshmallow.
A Flourless chocolate cake topped with chocolate fudge
Seasonal Flavor: White Chocolate Cheesecake: White chocolate cheesecake served over Graham cracker crust with blueberry compote and topped with sour cream icing
Fresh lemon curd and orange shortbread coated in a torched vanilla bean meringue.
A miniature sized chocolate crunch, lemon bar and seasonal cheesecake.
Decadent 10 layer "Blackout" cake with dark chocolate buttercream layers, iced with a dark chocolate ganache, and served with a tart cherry compote
Shattered brittle made with bacon, roasted peanuts and small pieces of Perry's Famous Pork Chop, served with creamy peanut butter ice cream with chunks of chocolate
Served with French Fries
Served with French Fries
Burger patty served plain with your choice of toppings. Served with fries.
Perry's famous pork chop, slow smoked and caramelized. Served with apple sauce and whipped potatoes and bread
6 OZ or 8 OZ filet mignon seasoned and grilled, topped with herb-garlic butter. Served with whipped potatoes and seasonal vegetables | GF
Grilled North Atlantic Salmon (6oz) accompanied with whipped potatoes and seasonal vegetables, topped with a dill & lemon butter. Garnished with a grilled lemon and dill sprig | GF
Angel hair pasta topped with a homemade tomato basil sauce. Topped with beef tenderloin and romano cheese.
Served with whipped potatoes and thick-cut chargrilled vegetables. 10 oz. | GF
Served with French fries
ribs, food, bbq ribs
Our tasty Fire Roasted Oysters!
Mini Martini Trio
Decadent Pan Seared Sea Bass
steak, food
Try our perfectly paired Perry's Hog-Hattan!
Ask about our pairing our Perry's wines!
Chargrilled Salmon with Lemon Dill Butter
Wedge Salad
Double-Cut Lamb Chops
food
Private Dining Fruit and Cheese Platter
Famous Pork Chop Bites
One of our Signature dishes, the Filet Perry!
Perry's Famous Pork Chop
Macaroni & Cheese: Three Cheese, Lobster, or King Crab
dessert, drink
food
food
food, steak
Seafood Stuffed Mushrooms
Private Dining Beef and Bleu - Hand Passed
Crab Cakes
food
Khaila L.
Feb 15, 2025
Had dinner at Perry's for Valentine's Day, and while the food was mostly great, the experience had some ups and downs. Even with a reservation, we had a long wait, but given the holiday, it was somewhat expected.The steak was really good--cooked well and full of flavor. The lobster, on the other hand, was a little dry, but the sauce that came with it was amazing. It added so much flavor to both the steak and lobster, so that definitely helped. The sides were a standout--the veggies and mashed potatoes were absolutely delicious.Our waitress was fantastic! Super nice and very attentive, which made the whole experience better.Overall, the wait was frustrating, and the lobster could've been better, but the great service and solid food made up for it. I'd go back, just probably on a less busy night!The ambiance was beautiful--dark, intimate, and perfect for a special night out.
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Anriella D.
Jan 31, 2025
Always a pleasure to come here. I always make reservations. Parking is easy, since there is a parking lot literally next to the building. Place is very elegant. Alot of near by shops to browse around. Food has been very flavorable. I have had their lamb and mash potatoes. Staf is very friendly and they give great recommendations when it comes to drinks and appetizers.
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Awele M.
Jan 25, 2025
If you're dining at Perry's Steakhouse & Grille, you have to try their Famous Pork Chop Friday lunch special! This dish is an absolute steal for the price and worth every penny. The pork chop is smoked to perfection and carved tableside, which makes the experience even better. The crust has the perfect balance of smoky and slightly sweet, and it pairs beautifully with their homemade applesauce and whipped potatoes. For a lunch special, the portion size is huge! I honestly couldn't finish it all! If you're a fan of bold, savory flavors and a great deal, Pork Chop Fridays at Perry's is a no-brainer. Will definitely be back!
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Brooke D.
Feb 8, 2025
Came here for a late lunch yesterday with my boyfriend to get the famous pork chop special and it did not disappoint! He got the pork chop and I got the steakhouse pasta. Both were very good! The pork chop is super tender and a little bit sweet so it does pair very well with the applesauce which is always surprising to me. The applesauce had some cinnamon and some sort of spice to it which I liked. The mashed potatoes were also good, very smooth and garlicky. My steakhouse pasta was also really good! The steak was a perfect medium rare had a really good crust on it. The pasta itself was good but nothing special to be honest. It was mostly cooked cherry tomatoes and not much else so it was pretty sweet. The inside of Perry's is very nice with good seating and beautiful lighting fixtures. Will definitely be back!
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Riley S.
Jan 2, 2025
This was not the first Perry's I have been to but we had never been to this location. It's located in the heart of the domain which makes it a pretty popular stop I would say. My mom and I walked in and was told it would be a 30 minute wait. I know it's not an exact science to predict a wait, but we waited over an hour and really did not have the time to wait as long as we did which was really frustrating. We saw a lot of people waiting after us get seated before us so not sure what that was about. Definitely make sure you have a reservation if coming! Removing 2 stars for that reason. If you have a reservation, I do definitely recommend the food and service here. We ordered a Caesar salad and pork chop to split and told the waiter we needed to leave very soon. He had our food out to us within 10 minutes, which was pretty incredible!!! Definitely removed some of the stress we were feeling about waiting so long. I think of myself as a Caesar salad connoisseur and was pretty disappointed in theirs mainly due to the heavy amount of lemon. I know that is a personal preference but it was VERY lemony and I would not order again. The pork chops are, without a doubt, absolutely incredible. It feels silly to order pork at a steak house but it is truly unlike anything I have ever had before. It is a MUST try if you go here. Even if you think you are a steak person, you have to try. One order would also feed two people which is amazing. The table side service is a great addition to the good ambiance as well. Also, they have a great screened in porch if you need to do outside seating. All in all, if you have a reservation and want to eat some good pork chops, definitely come here!
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Joe I.
Nov 28, 2024
I had the pleasure of going to Perry's steakhouse again for a Friendsgiving. I have to say the service and the food and the price was amazing.Jason, our waiter was super attentive got all of our orders correct it was a large group plus he was always coming back to see if we needed anything else and cleared our tables and then packed our leftovers because it was a big group. They did charge us an 18% gratuity but because Jason gave such great service, I went ahead and gave him another 10% on top of that . Jason was a super awesome waiter.We got the big pork chops that they only serve on Fridays and I have to say it was cooked perfectly great smoke flavor and was very tender. I got the fully loaded mash potato and it was great. I also got a side of their grilled veggies, and I have to say the flavor and the texture the veggies was super great.This restaurant has superior ambience, even though it was busy everyone there could hear each other talking without a lot of unnecessary noise Perry's is always packed so if you're going to go there, please make a reservation. This is fastly becoming one of my favorite steakhouses.The manager came by our table and welcomed us, which was an extra added touch. Great food, great service and wonderful ambience. Perry''s steakhouse is now on the top of my list.
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Lori H.
Dec 4, 2024
I've always been to the downtown location as I worked in the area. Now retired, we finally had the opportunity to try the Domain location since I was previously unaware. Booked for Friday after Thanksgiving for the obvious, pork chops! We started out with the bacon wrapped shrimp that was full of a smoked flavor and their delicious in-house bbq sauce. Next course were Caesar salads, I liked that they garnished with anchovies, some may not prefer it. Entrees were pork chops, seared scallop pasta and the glazed prime rib to take home. The pasta was very thick, al dente lasagna like in size, with 3 small scallops. The red/white sauce combination was flavorful accompanied by al dente finely diced vegetables (squash, cauliflower etc) but just didn't seem enough for the thick, dense pasta selection. The prime rib was brought home however it was another tasty entree but a bit salty. It did not taste glazed. Since this month was my husbands birthday, they also provided a free dessert, but the chocolate jubilee was not a complimentary selection so we still got it for him and brought home the rocky road bread pudding, that was delicious as well. Overall, the Food, service, atmosphere were exceptional. We will be back!
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Violet W.
Feb 3, 2025
I love Perry's, the service is always great. The servers spend a lot of time making an effort to have the guest feel welcomed and taken cared for. The recommendations are always on spot when it comes to your waiters. The scallops were incredible it was the perfect bite of juicy buttery meat with a bit of a crunch from the potato flakes. The environment is always nice and everyone in the restaurant is very determined you have a great experience.
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Phoebe S.
Feb 14, 2025
The evening started with high expectations. My boyfriend and I had an 8:00 PM reservation at Perry's, a place known for its steak and seafood, and we were eager to indulge. But as we arrived, the hostess greeted us with a polite smile and a not-so-polite wait time. "Just a few more minutes," she assured us. Those minutes stretched into twenty as we stood awkwardly by the entrance, watching tables turn over and diners leisurely sip their last drops of wine.Finally, we were led to our table--tucked right next to the kitchen doors. The kind of spot where waiters rush past you in a blur, trays full of sizzling steaks and clinking glasses mere inches from your head. Within minutes, we were bumped not once, not twice, but more times than I cared to count. The ambiance we had hoped for? Completely drowned out by the chaos of service. A waiter even swiped the drink menu from our table without even batting an eye or asking permission.But then came the food, and for a moment, all was forgiven. The steak was perfection--seared to a flawless crust, tender enough to cut with a fork. The lobster, buttery and rich, melted in my mouth with every bite. Every complaint faded as we lost ourselves in the indulgence of it all.That is, until dessert. Expecting a sweet ending to our meal, we ordered the valentine's day special which included the chocolate-dipped strawberries, imagining something decadent. What arrived, however, looked more like an afterthought--a couple sad little strawberries covered in what tasted like the kind of waxy chocolate you'd find in a dollar-store candy aisle. A robbery disguised as dessert.As we left, I couldn't shake the feeling that Perry's had potential--maybe even greatness--but it was buried under the weight of poor seating arrangements, long waits, and a disappointing finale. Would I come back? For the steak and lobster, absolutely. But next time, I'd skip dessert and insist on a table far, far away from the kitchen doors.
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Raymond A.
Feb 21, 2025
Wow Perry's steakhouse at the domain is the finest steak and chop House in the tire USA oh yeah I've been around the 30 Oz tomahawk ribeye is a once in a lifetimeTreat for $100 bucks it's a great deal you can share with your table for a small split plate charge the wonderfully thick and tasty pork chop special comes with applesauce sour cream and whipped potatoes the seafood specials are so awesome they got shrimp crab lobster whatever you like the dessert is fantastic the service is five star the cocktails beers and wine recommendations the best see you there you going to love it my name is Raymond Elijah Mr Perry is the best let's go
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Rated: 4.1 (562 reviews) · $$
Southern, Breakfast & Brunch, Cocktail Bars
