There’s a version of the Perry’s story that most diners never hear, and it starts with a meat counter, not a dining room. In 1979, Bob Perry opened a small butcher shop on the south side of Houston called Perry’s Butcher Shop and Deli. It was a neighborhood operation, the kind of place people walked into for a Friday roast or a pound of ground chuck, nothing more ambitious than that. What changed the trajectory of the business was Bob’s son, Chris, who by 1986 had talked his father into adding a few tables and chairs to the shop. Customers who came in for meat started staying to eat, and what began as a butcher counter with some seating grew into Perry & Sons Market & Grille.
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