Jul 27, 2010 0
Perry’s is a dark restaurant with beautiful lighting. Walking into the bar, it immediately felt like being at the Oak Room in New York City. Cigars were being bought, cut, and smoked throughout the bar. The clientele were very friendly and seemed to all know each other. The bartender gave each customer great service, while still carrying on conversations with the regulars.
Sunday Brunch is served from 11 – 3 p.m. Mimosas are available for $1.00, frozen Bellinis and Bloody Marys are available for $3.95. I had to do a double take on this one… I have never heard of a $1.00 anything at a restaurant, much less an alcoholic beverage. My Mimosa was two-thirds champagne, which was very exciting. I had a frozen Bellini as well. I watched the bartender make my drink, and it was a true champion Bellini.
After getting my drink, a guy walks up to the bar and introduces himself to me. “Hi, I’m Gary… Where’s your man?” Wow. My response, “Hi Gary. You are scary.” I was quite impressed with myself. Please & Thank You.
Perry’s offers specials on Sunday that are unbelievable. The food & wine listed on the bar menu are all half price. The lunch & dinner menu offers a variety of entrées for everyone. The brunch menu consists of the Open-Air Omelette, Eggs Benedict, and Crab Cake Benedict. For the meat eater, Perry’s offers Chicken Cordon Bleu and Creole Benedict.
The brunch entrées are served with fresh fruit compote, breakfast muffins, and honey butter. The breakfast muffins were so soft. They tasted fresh out of the oven. Yum.
For my entrée, I chose the Crab Cake Benedict. This consists of two English muffins toasted, topped with pan-seared crab cakes, poached eggs, homemade hollandaise sauce, served with seasonal vegetables or whipped potatoes. I have never had anything like this before. A truly excellent entrée.
The Sous Chef, Blake Bond, spoke with me about Almost Veggie Houston. Yes. That’s right. I did say Blake Bond. That is just dreamy. Plain & Simple! The food was fantastic. It could not have been any better! A very talented chef indeed.
The Assistant GM, Rebecca Munns, went out of her way to answer my questions and give recommendations for Almost Veggie Houston. She is a terrific manager and an asset to Perry’s.
A very special thank you to the General Manager… for letting me take pictures of Perry’s before they opened.
FIVE: High 5!
FOUR: Please & Thank You
TWO: Double Wow
ONE: Wow + Ouch = Wouch
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