Josh Eaton

Google review

Only go here for dessert and cocktails! This place has the samw quality of food as Applebee's. I ordered the balsamic Ribeye and while the balsamic was a nice touch to the flavor of the steak. The cut amd cook was identical to Applebee's. The mashed potatoes were no better than apples bees. My kids ribs and other kids grilled cheese where like Applebee's quality. I was shocked. Adding balsamic to a steak doesnt justified a $10 price increase over Applebee's. The cocktails were really good and they have a separate gluten free menu which is nice. Gluten free souffle was also delicious. I will be back but only for drinks and dessert.

Kathy Jackson

Google review

My daughter is gluten free and she was so happy with all the choices. Everything was delicious!

Bettylou Mariposa

Google review

Wonderful food, many gluten free options including a few cheescakes!

T Klup

Google review

Best food I've had in ages! Lovely staff. Wonderful at accommodating any food allergies

Noe

Google review

It really kills me to post this review, but it NEEDS to be done! I wanted to give 1 star but I've been to Perry's many times and the food is exceptional. However, this experience was so disappointing that I have to make a point and I hope the staff pays attention. Perry's signature bone in pork chop is something you have to experience because it truly is an experience. In fact there is a whole page on their website dedicated to their serving process which is impressive (I am not embellishing, see below). The chop is big so I took my time dissecting it into the lash, loin and ribs (again, see below to understand how proud they are of this cut). Of course I could not finish the beauty so I asked to have the rest to go, excited to experience the rest of the chop later that evening. I'm talking about two untouched, carefully separated ribs, lots of delicious pieces of the lash and a nice piece of loin. What did I get? The chunk of loin and some whipped potatoes. Are you f'n serious?... I was furious and bewildered when I got home. Why? Why would Perry's throw away over half of that chop? A piece of meat that they are so proud of. That is unacceptable!! Unacceptable to me and should be unacceptable to Perry's. I sincerely hope that this was a one-time oversight but I doubt it was. Here's a quote directly from their website on how to serve the chop, Sounds amazing doesn't it? Oh, there is also a spot dedicated to leftover recipe ideas. Part of what makes a visit to Perry's Steakhouse & Grille® so memorable is the Rare and Well Done® experience, which includes our tableside carving during dinner service. The carving process for our famous gluten-free pork chop is something Perry's takes very seriously, dividing the chop into three main parts – the eyelash, loin, and ribs. Each server starts the carving process with the eyelash, the name Perry's has given to the top portion found above what is traditionally called the eye of the chop. This is the juiciest part, followed by the loin, which is carved second. Rounding out the section is the third and final cut – the ribs. This fan favorite is a delicious and essential part of the pork experience. With all due respect Perry's, get it together!!!