**An Email Interview**### Chris Perry, Perry’s Steakhouse# Nothing Beats a Steakhouse
## *On April 29, at 8:04 a.m. info@abouttownsite.com wrote:*### What’s your favorite cut of meat? Chris: ***Although I love all cuts, I lean toward a heavily marbled cut like a Prime ribeye or NY Strip.***
## *On May 2, at 9:02 a.m. info@abouttownsite.com wrote:*### Your roots are in Texas. How has Birmingham been since opening relatively recently? Chris: ***We are very proud to call Birmingham home and very appreciative of the warm welcome we have received from this community. We love it here.***
## *May 3, at 7:42 a.m. info@abouttownsite.com wrote:*### Why does Texas seem to do steak so well? Chris: ***Texas history is intertwined with a strong cattle industry. With that history came an appreciation for great steaks. Today, Texas is a big dining mecca as well, and Texans dine out more than most. As a result, Texans appreciate a great steak and dine out often, thus many great steakhouses call Texas home.***
## *May 3, at 3:40 p.m. info@abouttownsite.com wrote:*### What makes hosting an event at Perry’s unique? Chris: ***Each Perry’s location is uniquely designed to cater to its community while remaining elegantly comfortable and perfect for any occasion. Our four private rooms are able to host groups as small as 12 or as large as 100+ and our sales managers work closely with our guests to ensure your family get together, important business meeting or grand celebration is truly Rare and Well Done!***
## *On May 4, at 7:38 a.m. info@abouttownsite.com wrote.*### What makes a Perry’s steak different from an Angus steak you can buy at the grocery? Chris: ***Perry’s serves Prime USDA-aged steaks. We are fortunate to have the buying power to secure the highest quality available. It is important to remember that less than 5% of all beef is graded as Prime, so you are really enjoying the best of the best at our steakhouse. In addition, Perry’s is able to secure a limited quantity of steaks including all grass-fed beef and Wagyu that are featured as specials for our guests.***
## *On May 6, at 3:34 p.m. info@abouttownsite.com wrote:*### How do you prefer to compliment your wines? Stick with the ‘Big’ ones? Cabernets? Chris: ***I like Meritage because its more custom blended and complex to the palate.***
## *The Perry family opened its first restaurant in 1979 as a modest meat market called Perry’s Butcher Shop and Deli. In 1986, Chris Perry persuaded his father Bob to add dining tables, which eventually led to an expansion and the opening of a second market. As the markets gained popularity, Chris opened Perry’s Steakhouse & Grille in 1993. The original two butcher shops are still operated as Perry & Sons Market & Grille. Named by Open Table as one of the top 100 steakhouses in the country, award-winning Perry’s Steakhouse now as 13 locations including our newest at Perimeter Park in Birmingham.*
