Our Chef Grant highlighted in Zagat’s “Under-the-Radar” Chefs!
Zagat’s agree that the classic, ironic menu offerings is one who needs to be known. See more at Zagat.com.
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Perry’s Chef Rick Moonen takes us step by step — how to cook a whole fish
Perry’s Chef Rick Moonen takes us from market to table — preparing and serving a whole oven roasted branzino. See the full article here.
Read MoreHoustonia Magazine Features an Ode to Perry’s Wedge Salad
Houstonia Magazine features an ode to Perry’s wedge salad, calling it a “textural masterpiece.” To read more, click here.
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