Move Over Morton’s & Ruth’s Chris, Perry’s Steakhouse Is Now Open In Coral Gables

Since its opening, Merrick Park has sought to be a central dining location in the restaurant-rich City of Coral Gables. Over the years, they have been able to attract some great dining venues, but on September 26th, their newest restaurant opened its doors and it will undoubtedly become one of the premier restaurants in Coral Gables.

Perry’s was originally founded by Bob Perry in 1979 as a meat market in Houston, Texas. In 1986, Chris Perry, Bob’s son, joined the family business and convinced his father to add dining tables to Perry’s Butcher Shop and Deli. The idea proved to be a hit and in 1993, they officially opened their first Perry’s Steakhouse and Grille. Today, Perry’s has 17 locations in 5 states, the Coral Gables location is the first in Florida.

Over the years, Perry’s has created its own signature plates. Its most popular being its seven finger pork chop. Why seven finger? That is the measure of its height! But let’s not get ahead of ourselves, let’s start with some of our appetizer options.


For our appetizers, we were able to try three excellent pairings: Perry’s Signature Fried Asparagus with our mini Lemon Bubbles cocktail, Ahi Tuna Tartare with our mini Pineapple Ginger Mojito, and Coffee-crusted NY Strip with Perry’s Reserve Cabernet Sauvignon.

Each one of these options is highly recommended. The asparagus was excellent as was the tuna tartare and the the coffee-crusted NY strip provides a great steak strip with a flavorful crust.

As for the drinks, the Lemon Bubbles did not disappoint, nor did the Perry’s Cab, but in a region where the name Mojito is as common as water, Perry’s Pineapple Ginger Mojito adds a welcome new blend to our South Florida options.


Perry’s takes pride in its pork chops and explains, “our chops come from the pork loin and Perry’s is able to ‘trace our pork from farm-to-fork’ from Midwestern farms. The sweet, smoky, sizzling chop is a hand-selected chop, rubbed with proprietary seasoning and cured, then roasted on a rotisserie with pecan wood for 4 to 6 hours. Upon order, it’s glazed, caramelized and topped with Perry’s signature herb-garlic butter, all before it is brought to your table and carved tableside.”

The pork chop is carved into three portions and the recommendation is to eat it in what Mr. Perry considers the proper order: three baby-back ribs, “eyelash (the name Perry’s has given the section found above the eye of the chop)”, then finish it off with the center cut loin.

Coming from a Cuban family, pork chops have been a part of my diet for years, and I can assure you, this ranked among the most flavorful I have ever tasted. The meat falls right off the bones of the baby-back ribs, and the flavor can be tasted throughout the entire portion. We had it accompanied by Perry’s Sweet Sriracha Brussel Sprouts and paired with Perry’s 2017 Reserve Pinot Noir.

Perry’s went above the normal industry standards to find the proper pairing for its dishes. They flew pork chops to the area of Monterrey, California and sought out the best wines to compliment their dishes with. They now have their own Perry’s wines, which are featured at their restaurants and showcased in an incredible wine display that stands between their bar, Bar 79, and the main dining room. (SEE FULL MENU).


Dessert came in a movable cooking station, and the signature flaming Nutty D’Angelo (crushed pecans flambeéd with brown sugar and brandy, over toasted almond and white chocolate capped vanilla ice cream) made me wish I had a cooler to take the leftover dessert home! The dessert was paired with a mini Jameson Mocha Old Fashioned.


From a grand piano with live music at Bar 79, to an open courtyard with seating for over 100 guests near a fire pit, to a beautifully designed grand dining room, Perry’s will be able to accommodate you, no matter what environment you are looking for!

Perry’s also has the ability to accommodate large groups, with private rooms for 10 to 42 guests.


Fridays, from 10:30 am to 4:00 pm, Perry’s opens for Pork Chop Fridays. For $16, you can enjoy a smaller portion of the Pork Chops with whipped potatoes and apple sauce.

Sundays, beginning at 4:00 pm, is Sunday Supper. For $39 you can enjoy a three-course meal: soup or salad, a seven-finger Pork Chop and a dessert trio of vanilla bean creme bruleé, chocolate crunch and praline cheesecake.

Monday through Friday (4 pm to 7pm) and Sundays (4 pm to 9 pm) is Social Hour. You can choose from 7 cocktails for $9 each and pair it with 7 bar bite options for $9 each.


Perry’s is located at Merrick Park, adjacent to Yard House, and is open from Monday through 4:00 pm – 10:00 pm, Friday from 10:30 am to 11:00 pm, Saturday’s from 4:00 pm to 11:00 pm and Sunday’s from 4:00 pm to 10:00 pm.


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