Celebrate Perry’s Anniversary With A .79 Lunch This Friday, May 19

perrys

In honor of the year it first opened as a butcher shop in 1979, Perry’s Steakhouse & Grille is offering a 79-cent Pork Chop Friday lunch to the first 100 people in line at both North Texas locations on Friday, May 19, when the restaurants open at 11 a.m. The promotion is available to adults age 21 and up only. 

An unexpected steakhouse specialty, Perry’s Famous Pork Chop is a mouth-watering chop measuring seven fingers high – just as butchers would measure back in the day. Perry’s chops come from the pork loin, are butchered in house 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 prime chop, rubbed with proprietary seasoning and cured, then roasted on a rotisserie with pecan wood for 4 to 6 hours.

Upon ordering, it’s glazed, caramelized and topped with Perry’s signature herb-garlic butter, all before it is brought to your table and carved tableside. A recipe perfected over 38 years, it’s plated as three portions – the “eyelash” (the name Perry’s has given the section found above the eye of the chop, the most marbled and melt-in-your-mouth tender part); three baby-back ribs and the center cut loin.

Every Friday at lunch only, Perry’s serves 6,000 pork chops company-wide, across its 13 steakhouse locations in Denver, Chicago, Birmingham and across Texas. The Friday lunch portion of the chop is served with whipped potatoes and homemade applesauce and is available during lunch on Fridays for $14.95.

Perry’s Steakhouse & Grille  2000 McKinney Ave., Dallas -or- 2440 Parkwood Blvd., Frisco

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Filed under Crave, Steven Doyle

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