This Way In >>

Perry’s Steakhouse intros new off-menu menu with holiday cocktails, bison chop, crazy good fish


A Christmas nip is in the air, but that doesn’t mean mulled cider and brown spirits are your best holiday spirits come 5 p.m. The folks at Perry’s Steakhouse and Grill  have launched a new off-menu menu of treats (including a wine cocktail) that make their steakhouse worth another visit this year. 

Wait — an off-menu menu? Yep. 

“We have six new items that aren’t on the menu,” says Perry’s CMO Lesa Sorrentino, who then walks me through the menu of six new items that range from a spicy Spanish octopus with slaw and potatoes to a chile-slicked 16-ounce bison rib-eye with charred garlic and chimichurri sauce. Snapper crudo and two great desserts — salted caramel budino and stacked strawberry shortcake — should bookend your meal.

Maybe that off-menu menu will be recited by your server, or maybe you’ll have to ask. Either way, someone at your table that’s you if you’re dining solo) needs to order the bison, the budino, or the fantastic whole branzino that’s steamed inside a salt crust then cracked and served with a sweet, vinegary splash of agrodolce. 

And because today is not Monday (which means you missed Magnum Monday, when magnums of Perry’s Private Reserve cabernet go for $99 and their PPR chardonnay drops to $79), you’ll have to sip your wine in a glass. Begin (or end) with the seasonally inspired cabernet-based cocktail called Holiday Wine Time, available through December 31. It’s made with a long pour of that reserve cabernet, a splash of Hennessy VS Cognac and a squeeze of fresh lemon juice. Then it’s all garnished with a sprig of fresh thyme. 

Perry’s corporate sommelier and beverage director Susi Zivanovic favors savory cocktails over sweet, syrupy ones (I’m with her on this), so I’m quite fond of the Holiday Wine Thyme. It’s an ideal $9 savory winter cocktail for a generation of wine drinkers who wants an adult drink that runs more savory than sweet. (If your pantry is devoid of Fruit Loops and Cap’n Crunch, this drink was designed for you.)

Not that into wine? That’s okay. I’ll take yours. 

Recently Published

»

Take a look inside Il Bracco restaurant, which has quietly opened in Dallas

  crispy artichokes with olive aiolibucatini cacio e ...

»

Abacus restaurant is going out of business on June 1, but a new concept with chef Chad Bowden at the helm is on the way

Abacus restaurant announced today via Facebook that they’ll be ...

»

Shake Shack brings burgers, concretes to Dallas Greenville Avenue shop on Monday, May 27

Shake Shack confirmed today that it will open its newest Dallas ...

»

Perry’s Steakhouse offering 79 cent pork chops

If you love that three finger tall pork chop at Perry’s ...

»

Brooke Humphries to open honky-tonk restaurant at Toyota Music Factory

Dallas restaurateur Brooke Humphries will open a Nashville-styled ...

»

$100M renovation, talented chefs reposition Sheraton Dallas Hotel as a winner

Wow, what a difference $100 million makes when you use it ...

»

Today marks the 50th Anniversary of the opening of Fairmont Dallas Hotel

No one seems to know exactly when the Fairmont Dallas Hotel opened ...

»

Austin City Taco Co. launches in Fort Worth with a menu from talented chef Juan Rodriguez

Good tacos are easy to come by all over DFW. But at ...

»

If you like Rapscallion and Boulevardier, check out new Hillside Tavern

The folks behind popular Dallas restaurants Rapscallion, ...