The Esping family opened the doors to "Perry’s” for dinner in 2001, but in 2009 renamed the restaurant “The Place at Perry's” in an agreement with Houston-based Perry’s Steakhouse and Grill. The Place at Perry’s was critically acclaimed from the start, with top reviews for its premium steaks and seafood and top-notch wine list. In 2009, The Dallas Morning News dining critic Leslie Brenner reaffirmed its place as a premier Dallas dining destination, awarding it four stars. For nine years, the Espings and their team of loyal employees, many who helped open the restaurant in 2001, have cultivated strong relationships with their guests, whose faces and photographs don the restaurant walls, through excellent service, outstanding food and a uniquely Dallas atmosphere.
We have and offer you a unique lounge setting where you can chill out on our comfy lounge sofa’s and chat with friends while you enjoy a great martini, cocktail or tasty glass of wine. And of course we wouldn’t be called pizzaLOUNGE without offering you a very unique selection of gourmet pizzas. All pizzaLOUNGE pies are made from special dough which is made daily and includes local honey. All pies come with pL’s home made specially blended sauces. Because pL pies are tried and true, we don’t suggest making substitutions on our specialty pies, but our awesome line up of maitre d’s will always take care of you. As a special note, pL pies are made with fresh ingredients and prepared to order so a little extra time is needed when we’re rockin.’ So please kick back & enjoy a pL Martini while we prepare a special pie just for you.
More than 30 years ago, Perry’s began as a modest meat market called Perry’s Butcher Shop and Deli. Bob Perry founded his business on the core philosophy of only serving the finest cuts of prime beef to our customers. And that very idea helped us enjoy a loyal, enthusiastic customer following that grew larger each year.
Janice Provost began her culinary career working at Marty’s Fine Wine and Catering in 1995, as the Director of Catering. Yearning to be more hands-on, she took a position as a prep cook at Parigi in 1998. Learning her craft at the tiny Parigi kitchen, she eventually bought the restaurant in 2001.
At Pappas Bros. Steakhouse, we remember the pleasure of dining the old-fashioned way, the way brothers Jim, George, Tom and Pete Pappas served their Guests over 60 years ago. Today's generation of Pappas Brothers is committed to creating an environment reminiscent of the fine dining style our father and uncles enjoyed providing to their Guests.
