The pork chop has landed: Perry’s Steakhouse opens

🥩 A Texas institution just became an Arizona one.

Perry’s Steakhouse & Grille officially opened Monday at Northside at SanTan Village, marking the brand’s first Arizona location after more than 40 years of feeding steak lovers across the country.

The 11,000-square-foot space wastes no space on subtlety. There’s an expansive main dining room with sightlines into the kitchen, a towering wine wall, and the glass-walled Bar 79 (named for the year Perry’s was founded) that opens onto a patio seating 45.

Four private dining rooms can handle everything from corporate dinners to big family celebrations with parties from 8 to 80.

But let’s be real: you’re going to go for the pork chop.

Perry’s Famous Pork Chop is the kind of menu item that earns its own mythology. It’s a seven-finger-high cut (measured like an old-school butcher would) that’s rubbed, cured, and slow-roasted on a pecan wood rotisserie for up to six hours.

That’s before being glazed, caramelized, and carved tableside into three portions – the tender ‘‘eyelash,’’ baby back ribs, and center-cut loin.

The famous Pork Chop Friday Lunch kicks off this Friday with a lunch-cut portion, whipped potatoes, and house-made applesauce for $22 from 10:30 a.m.-5 p.m. – also available to-go.

Of course, this is still a steakhouse, and Perry’s has been perfecting Prime since 1979. The menu anchors on butcher-fresh USDA Prime aged beef with signature table-side carvings – the kind of theater that never gets old.

Thursday nights bring the Caramelized Prime Rib Dinner, a fan favorite that has its own devoted following. For something more old-world indulgent, the Beef Wellington is on deck. And for those who want to go full occasion-mode, flamed desserts close the night with the kind of pyrotechnics that make neighboring tables jealous.

The seafood program is worth a mention too. Perry’s tapped celebrity chef Rick Moonen – a member of the American Culinary Hall of Fame and widely recognized as the country’s leading voice on sustainable seafood – to develop the fish and shellfish side of the menu.

At Bar 79, the handcrafted cocktail list and Perry’s reserve wine selections are the draw, served from a beautiful island bar with glass walls that fold open to the patio.

It’s the kind of bar that should work equally well for a post-work drink or a full evening – lively without being loud, polished without being stuffy.

Open 4-10 p.m. Monday-Thursday, 10:30 a.m.-10 p.m. (bar until 11) Friday, 4-10 p.m. (bar until 11), and 4-9 p.m. Sunday.