Perry’s Steakhouse & Grille to Open First Arizona Location in Gilbert on June 8

Perry’s Steakhouse & Grille will open its first Arizona location on June 8, 2026, in Gilbert’s Northside at SanTan Village, marking the brand’s entry into its 12th market. The 11,000-square-foot restaurant is designed to accommodate up to 350 guests, expanding the company’s national footprint in the premium steakhouse segment.

Arizona Entry Marks 12th Market Expansion

The Gilbert restaurant represents Perry’s Steakhouse & Grille’s debut in Arizona and its continued expansion beyond its established base in Texas and other major U.S. cities. The location is positioned in the southeastern part of Gilbert, near the Loop 202 SanTan Freeway, within the Northside at SanTan Village development.

The new unit spans 11,000 square feet and includes seating capacity for approximately 350 guests. This scale aligns with the brand’s strategy of operating large-format, full-service dining venues in high-growth suburban markets.

According to founder and owner Chris Perry, the company aims to extend its established dining model into the Phoenix-area market while maintaining its core focus on food quality and guest experience.

Design, Layout and Guest Capacity

The Gilbert restaurant has been developed in collaboration with Aria Group Architects, Inc., featuring a contemporary design that integrates visual elements across the dining space. The main dining room offers views into the kitchen as well as sightlines toward Perry’s Bar 79® through a central wine wall.

The layout includes four private dining rooms designed to host groups ranging from 8 to 80 guests, targeting corporate events and social gatherings. A dedicated sales manager will support customized menu planning for these functions.

Additional features include Perry’s Bar 79®, named after the company’s founding year, and an island bar with glass walls that open to a patio. The outdoor dining area is designed to seat approximately 45 guests, adding to the overall capacity and enhancing the venue’s event and leisure appeal.

Menu Offering and Signature Dishes

The menu at the Gilbert location will reflect Perry’s established steakhouse format, centered on USDA Prime aged steaks, seafood dishes, and signature desserts. The restaurant will continue its emphasis on tableside preparation and presentation, including carved meats and flamed dessert service.

A key menu highlight is the brand’s signature pork chop, described as a seven-finger-high cut prepared through a multi-step process involving seasoning, curing, and rotisserie roasting for up to six hours. The dish is served in three portions, including ribs and center-cut loin, and remains a core product offering.

The restaurant will also introduce its Pork Chop Friday® Lunch, priced at $22, available from 10:30 a.m. to 5 p.m. on Fridays. This marks the only day the steakhouse operates lunch service, with the first such offering scheduled for June 12, 2026.

Seafood offerings are developed under Master Development Chef Rick Moonen, with a focus on sustainable sourcing. The broader menu includes steaks, seafood, and specialty additions consistent with the brand’s premium positioning.

Operational Model and Service Format

The Gilbert outlet will operate dinner service throughout the week, with extended hours on Fridays to accommodate lunch and evening demand. Bar operations will extend beyond dining hours on select days, supporting beverage-led occasions.

In addition to dine-in services, the restaurant will offer car-side takeaway options, including full-menu availability and promotional offerings. The company also supports off-premise consumption through its online retail platform, which includes steaks, prepared items, sauces, and branded merchandise.

Perry’s Reserve Wines, developed through partnerships with vineyards in established wine regions, will also be available both in-restaurant and via the online marketplace.

Brand Background and Growth Trajectory

Perry’s Steakhouse & Grille traces its origins to a butcher shop opened in Houston in 1979 by Bob Perry. The concept evolved in 1986 when dining tables were introduced, eventually leading to the launch of the first Perry’s Steakhouse & Grille restaurant in 1993.

Over more than four decades, the company has expanded into multiple U.S. markets, including Birmingham, Chicago, Denver, Miami, Nashville, Raleigh, and Richmond. The Gilbert opening represents a continuation of this multi-market expansion strategy.

Beyond its core steakhouse brand, the company operates additional concepts such as Perry & Sons Market & Grille, CARVE American Grille, and VERDAD True Modern Mexican, primarily located in Texas.

Following the Gilbert launch, the company has indicated plans for further expansion, including a location in Omaha scheduled for summer 2027.

The Arizona opening underscores continued investment in large-format, experience-driven dining environments as the company expands its presence in new regional markets.