Add Preferred Source The 79-cent price is a nod to 1979, when Perry’s got its start as a small Houston butcher shop before growing into a steakhouse chain with locations across Texas and several other states.
—
Claire Goodman,
Houston Chronicle,
28 Sep. 2026
The kitchen is run by Chef Chris Snider, a graduate of Stoic and Genuine and Rioja who started at the butcher shop several months before the restaurant opened.
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