A while back I reviewed Bob’s Steak and Chop House in San Antonio, Texas. It was my opinion that although the staff were excellent and their theme was everything big, it was not worth the price. I know of other area restaurants with this price tag that deliver their promise, but I honestly can’t say I think Bob’s does.
With that in mind, today I am reviewing Perry’s Steakhouse & Grille located in La Cantera, San Antonio, Texas. John and I both have visited the La Cantera location several times for dinner and we think it does deliver what it promises; casually elegant, with the focus on excellent selected hand-cuts of beef. Perry’s famous pork chop is also worth a mention.
This post is mainly based on our last experience, though I will be sprinkling past experiences throughout as warranted.
The hostess’ were friendly, but unfortunately this is not always the case. Perry’s, as most restaurants now a days, hires young, attractive women as their hostess, which is reasonable. I can understand the thinking behind such hirings. However, this does sometimes come at a price to the restaurant. Training would help in what appears as aloof, rude, and impatient attitudes. My belief is the life skills that are lacking and will come with more experience, just don’t let it continue or the restaurant will lose customers. The hostess is the first person a patron will be in contact with and they need to be friendly, patient, and outgoing.
Conversely, the same can not be said for the wait staff. They are consistently top-notch. The attitudes are to please the customer, and they always seem to be friendly, helpful, and patient with the patrons of the restaurant. John and I both know on a couple of our visits the wait staff had some reasons to be “little” impatient, but instead always appeared to be pleasant.
Now the food:
Though we did not have appetizers that night, I feel the need to share some that are noteworthy. The cherry pepper calamari is excellent, with just the right amount of heat for me (maybe too much for John), encased in a nice golden breading. Breaded jalapeños were sprinkled throughout the morsels of calamari. Tempura Fried Lobster Tail; the tail has always been cooked to perfection, though it is a little pricey.
I had the turtle soup. It was creamy, seasoned perfectly with just the right amount of spice. It does come with a canter of sherry if you want to pour some in to cut down on the heat. I only added some when I was halfway done, as I wanted to have another perception to compare. I liked it both ways. The only negative is in one spoonful I had a big chunk of meat and it overpowered that one spoonful. I would definitely say if you never had turtle soup before, try it at Perry’s.
John had the caesar salad and it was excellent. The salad actually had anchovies, a hard find in restaurants. It was crisp and dressed appropriately.
We both ordered the filets this time. We have had on previous occasions the chateaubriand for two, ribeye, and new york strip. Almost always cooked to perfection. This time, though, it was dry. The flavor was there but too chewy.
The sides were excellent. As a matter of fact, we loved the creamed spinach so much that the next day I tried to recreate it. I usually don’t cook creamed spinach, as I thought John and the boys didn’t like it. But I was wrong, and it came out so very close to what we had at Perry’s.
The roasted sherried mushrooms were pretty good in my view. John, on the other hand, thought they were better than pretty good. He thought they were excellent.
Restaurants will have off nights and Perry’s is no exception. In my estimation, on average they are above the rest and if you are looking for an upscale steakhouse to visit, try Perry’s Steakhouse & Grille in San Antonio, Texas, as I think they do deliver on their promise of an elegant casual dining experience with a vibrant yet comfortable environment.