Perry’s Gives Back to Diners, Inspiring Chefs and San Antonio by participating in August’s Culinaria
Rio Magazine highlights Perry’s Steakhouse as a must-try restaurant in their August Issue. “Dining Out-Giving Back” article showcases Perry’s during Culinaria featuring the Pork Chop and Dessert Trio in a 3-course menu.
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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 More
Houstonia 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.Read More