Photos courtesy of Perry’s Steakhouse & Grille
Situated off McEwen Drive in Franklin, Tennessee, Perry’s Steakhouse & Grille has earned a reputation as one of Middle Tennessee’s premier steakhouses. Whether you are celebrating a birthday or anniversary, or out for a business dinner, Perry’s top-notch service and delectable food will create a memorable dining experience every time. But those in the know have discovered that lunchtime may be one of the restaurant’s best-kept secrets.
Only on Fridays, Perry’s opens its doors early for lunch at 10:30 a.m. Like at dinner, guests may self-park or choose valet parking, whichever is preferred. But keep your eyes peeled at the valet parking during lunchtime, as you will more than likely notice the row of shiny Ferraris, Lamborghinis, Porsches, and other luxury cars parked out front.
Once you walk through the doors, you are greeted by the dining room’s soaring ceilings, rich wood accents, elegant lighting, and tables covered in pristine white tablecloths. After the hostess seats you, the experience begins with attentive, personalized service and a plate with a loaf of freshly baked warm bread, accompanied by creamy butter. A simple yet memorable touch that gets lunch off to a good start.
The lunch-time exclusive menu offers many of the steakhouse’s signature favorites in portions perfectly suited for midday dining as well as lunch-sized portions of Perry’s Filet Mignon appetizers — available only on Fridays until 5 p.m. with the purchase of one entrée per person at the table. These Steakhouse Steak apps include Signature Steak Satay, Filet Mignon Lettuce Wraps, Steak & Tater Totter Bites, Filet Beef & Bleu, and Filet Mignon Carpaccio, and are sure to delight, each only $9 at lunch.
If you’re in the mood for steak, Perry’s lunch offers a twist on the classic prime rib. The new Caramelized Prime Rib Steak Sandwich is quickly becoming a favorite among regulars at only $29. The rich, buttery caramelized onions melt in your mouth with each bite of prime rib steak. At the same time, the Butcher’s Steak Cheeseburger, ground fresh daily from filet mignon, New York strip, and ribeye trimmings ground in-house daily, offers a steakhouse-quality experience that’s perfect for lunch.
Of course, the star is Perry’s Pork Chop Friday Lunch, a lunch-cut portion, served sizzling on a hot cast-iron plate with whipped potatoes and homemade applesauce. This famous pork chop special has developed quite the following, making it one of the most popular lunch offerings in Franklin. And don’t worry, there is a good chance you will have leftovers even with the lunch portion!
Seafood lovers won’t be disappointed. The rich and creamy Scallop Pasta or Chargrilled Salmon, which is topped with lemon dill butter, are both satisfying choices.
While the fresh salads, from the Signature Wedge to the mixed greens with goat cheese, oranges, and beets, offer flavorful options for a lighter lunch. Guests can add a protein to any salad, from chicken, shrimp, grilled salmon, or sliced filet tenderloin for a heartier meal.
Don’t forget the sides! No steakhouse experience would be complete without a few indulgent sides. Lunch-sized portions of individual sides include Creamed Spinach, Sweet Sriracha Brussels Sprouts, Three-Cheese Pork Mac & Cheese, and Perry’s Signature Fried Asparagus topped with jumbo lump crabmeat. And whether you are celebrating or simply lingering, Perry’s extensive wine list and handcrafted cocktails provide the perfect pairing or finishing touch.
For those who prefer dining al fresco and want that breath of fresh air, Perry’s outdoor patio offers a welcome escape almost year-round. No matter the occasion, be sure to check out this comfortable, relaxed setting just past the bar as it invites guests to unwind and enjoy the moment. Be sure to save room for dessert too; the Dessert Trio is always a sweet way to end any meal.
Perry’s continues to deliver consistently outstanding food in an atmosphere that feels both sophisticated and welcoming, even during lunch on Fridays. The next time your calendar calls for “Let’s Do Lunch,” consider making it Perry’s in Franklin. You’ll leave wondering why every lunch can’t be this delicious and memorable.
Perry’s Steakhouse & Grille is located at 5028 Aspen Grove Dr, Franklin, TN 37067. For additional information, visit perrysteakhouse.com. Reservations may be booked on OpenTable.
Makeover your Leftovers
Perry’s Famous Pork Chop is pretty amazing! For those with leftovers, celebrity Chef Rick Moonen, Perry’s Master Development Chef, has created more than a dozen recipes especially for their famous pork chop. We hope you enjoy this leftover creation!
Award-Winning White Bean Pork Chili
Yields: 4 Servings
Ingredients:
- ½ pound Perry’s Famous Pork Chop leftovers, finely diced
- 3 strips bacon, cut ¼” wide
- 1 tablespoon unsalted butter
- 1 ½ cups yellow onions, finely diced
- ½ cup Poblano pepper, finely diced
- 5 cloves garlic, finely chopped
- 1 tablespoon oregano, chopped
- 1 tablespoon cumin powder
- 7 ounce can diced Hatch Green chiles, medium heat
- 10 ounces cannellini beans
- 2 cups chicken stock
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
Garnishes
- 1 cup Monterey Jack cheese
- 1 cup crisp tortilla strips
- 1 cup red onions, finely diced
- 1 cup cilantro leaves
- 12 flour tortillas, served warm on the side (optional)
Instructions
- In a heavy-bottom pot over medium-high heat, melt the butter. Once the butter is melted, add the bacon and, stirring frequently, cook until it begins to brown.
- Add onions, poblanos, garlic, cumin, salt, and pepper. Cook until tender.
- Stir in beans, canned chilis, oregano, chicken stock, and diced pork chop. Reduce heat to low and let simmer for 15-20 minutes, until thick.
- Garnish with Monterey Jack cheese, tortilla strips, red onions, and cilantro. Serve with flour tortillas.
For additional Pork Chop recipes, visit PerrysSteakhouse.com/PorkChopRecipes.
