Perry's Steakhouse & Grille - Raleigh

When we heard about Perry’s Steakhouse & Grille being open, we got ourselves a reservation just a few days after their grand opening.
Traffic to the restaurant was unexpectedly light, so we arrived at Perry’s about a half-hour prior to our reservation. The hostess greeted us with a beaming smile that was plain to see, even with her sequined mask firmly in place. We explained our situation to her, and she offered to either direct us to Bar 79 for some drinks, or to have us seated immediately.
We chose the latter, and were led to a cozy corner in Perry’s Signature Room. This is a glass-enclosed room that is surrounded by the restaurant’s wine cellar. It made for a striking atmosphere, allowing us a look at all the bottles surrounding us, with the occasional wine steward striding through the cellar behind the glass to find a customer’s preferred vintage.
Moments after we were seated, our server—Matthew—came to introduce himself, and to take our drink and appetizer order. My wife chose one of the bar’s signature cocktails, called “The Godfather Returns.” It’s a delicious concoction made with Scotch whisky, Amaretto, just a bit of black walnut bitters, and served with a slice of dried orange. Deciding to have my drink at the end of the meal, I instead ordered a bottle of Perry’s Reserve Cabernet; just the thing for the steak to come. Don’t let the name fool you; I found the bottle to be a cut above the typical “house red” in most other restaurants.
But first, the appetizers. We decided on two: the Cherry Pepper Calamari, and a classic shrimp cocktail. The calamari was lightly breaded and fried to perfection, with a variety of peppers included to bring some (but not too much) heat to the party. The shrimp cocktail was the Platonic ideal of this widely-loved appetizer, with five mammoth shrimp served on ice, accompanied by cocktail sauce with a generous dollop of horseradish on top to give it some kick.
As we enjoyed the treats set before us, we studied the dinner menu loaded onto our phones via a handy QR code posted on each table (paper menus are also available, if you prefer.) My wife selected a filet with a lobster tail on the side; I went with a 22oz bone-in ribeye accompanied with bacon-wrapped scallops. Our server, Matthew, who was never intrusive, but always there at just the right moment, appeared to take our order and whisk it away to the kitchen.
Waiting for our entrees, we chatted and sipped. In what seemed like no time at all, our meals arrived. My wife found her filet and lobster tail perfectly cooked to her liking. My large ribeye was flawless—a perfectly-cooked rare on the inside, with a flawless sear on the outside. Between the steak, the wine, and the scallops, I was in heaven!
All too soon, we found our plates empty. Matthew again came from out of nowhere, and helped us navigate the dessert menu. My wife chose the flaming Nutty d’Angelo, a rich melding of pecans in a brown sugar and brandy sauce drizzled over vanilla ice cream, and topped with white chocolate and toasted almonds. Even better, as one of Perry’s Signature Flaming Desserts, it was constructed at table side; After watching the fiery “show” I noticed several of the other diners around us ordering flaming finales of their own.
My own dessert choice—Creme Brûlée—was a bit more subdued in comparison, but it was a custardy delight, from the crunchy sugar crust to the fresh berries that top this confection.
At the end, my wife ordered hot tea, and I decided on an after-dinner Scotch. The generous pour of Oban 14 certainly didn’t strain the bar-staff’s skills in the least, but it was a fitting end to a wonderful meal, even though I was a little disappointed that their offerings in this area were as meager as they were.
All in all, we thoroughly enjoyed ourselves, and will place Perry’s at the top of our list for family celebrations in the future.

I came here with no reservations and selected a table at the bar area. The service was excellent. The food and cocktails were good, too. I ordered the mini martini trio of the month, grilled brussel sprouts and the New York strip steak. Photos attached.