What to Order at Perry's Restaurant in Oklahoma City

Perry's occupies a specific niche in Oklahoma City's dining landscape: a steakhouse positioned between casual chains and high-end fine dining, located in Midtown. This guide covers the menu structure, pricing relative to comparable steakhouses in the metro, and which dishes justify a reservation versus which ones you can replicate at home.

The Core Menu Architecture

Perry's operates on a traditional steakhouse model with limited flexibility. The restaurant does not accommodate significant substitutions or off-menu requests; the kitchen works from a fixed lineup that changes seasonally but maintains consistency in its core cuts.

The beef selection centers on USDA Prime grades. A 16-ounce ribeye runs approximately $52 to $58 depending on market pricing (verification recommended before visiting, as cattle futures shift quarterly). The New York strip comes in 14-ounce and 20-ounce cuts, with the smaller version landing around $48. A filet mignon at 8 ounces costs roughly $56. These prices sit at the midpoint between Ruth's Chris (which operates locations in Edmond and Bricktown) and independent fine-dining steakhouses in the Uptown/Midtown corridor. You pay more than Cattlemen's Steakhouse in Oklahoma City's Stockyard District but less than high-end establishments that source dry-aged beef exclusively.

The lamb chops (typically a four-bone arrangement) run $44 to $48. This is where Perry's diverges from pure beef dominance. The lamb arrives pink inside and carries enough herb crust to justify the price premium over grocery-store alternatives; this is not a dish you replicate at a weeknight dinner.

Sides as Hidden Economics

Perry's charges for sides separately. Expect to add $8 to $10 per side dish. A loaded baked potato, creamed corn, or brussels sprouts with bacon each fall into this bracket. The potato and corn are adequate but not distinctive; the brussels sprouts justify their cost through acid balance (likely a vinegar component) that cuts through fat in the beef.

The critical insight: ordering one entree with two sides and splitting between two people costs less than ordering two modest lunch specials at nearby Bricktown restaurants, yet delivers higher-quality protein. This matters if you're evaluating Perry's against other midday options in the downtown core.

Seafood and Secondary Proteins

The menu includes Atlantic salmon and daily fish specials, typically priced $38 to $46. These occupy the menu for completeness rather than as the restaurant's strength. Order these only if beef does not appeal; Perry's lacks the cold-storage systems and supplier relationships that make fish meaningful at true seafood establishments.

Chicken appears rarely and usually only as a house special or daily special board feature. It is not a menu regular.

Appetizer Tier and Timing

Shrimp cocktail ($16 to $18 for five or six pieces) is properly chilled and uses quality shrimp but remains economically identical to versions at The Loaded Bowl or other midtown casual spots. The difference is context: at Perry's, it functions as a between-courses pause; elsewhere, it's often the meal's climax.

Oysters, when available, come from the Gulf and cost roughly $2.50 to $3.50 per piece, consistent with Bricktown raw bars. Perry's is not cheaper; you're paying for table service and timing coordination with your entree.

Desserts and the Exit Strategy

Cheesecake and chocolate-forward desserts anchor the closer. Most run $9 to $11. These are house-made or from a reputable regional supplier (not industrial), but they serve as punctuation, not destination. The value proposition collapses here; you can purchase equivalent quality at The Cheesecake Factory (multiple Oklahoma City locations) for $8, or at local bakeries in Midtown for $6 to $7.

Many diners skip dessert at Perry's. The kitchen does not offer a special house dessert that justifies the price and portion size trade-off.

Beverage Strategy and Total Cost Reality

Beer and wine lists are standard for a steakhouse of this tier. Markup on wine runs 300 to 400 percent of retail, consistent with industry norms but material to your bill. A $30 bottle retails for $10. A cocktail costs $12 to $14.

If you order a ribeye, two sides, one appetizer, and a cocktail for one person, expect $110 to $130 before tax and tip. For two people with modest drinking and one shared appetizer, budget $200 to $240 total. This anchors Perry's firmly in the special-occasion category, not regular weeknight dining.

Hours and Reservation Necessity

Perry's operates dinner service only (verification recommended, as some steakhouse locations have added lunch service in recent years). Lunch service, if offered, would likely run 11 a.m. to 2 p.m.; dinner typically begins at 5 p.m. and runs until 10 p.m. weeknights, with potential extension to 11 p.m. Friday and Saturday.

Reservations are expected, not optional, particularly Friday and Saturday. Walk-ins face waits of 30 to 60 minutes even on slow evenings. The restaurant maintains a relatively small dining room (likely 80 to 100 seats), so capacity tightens quickly.

The Practical Takeaway

Order the lamb chops if you want a dish that excuses the price and outperforms home cooking. Order a steak if your priority is beef quality without the technical complexity of dry-aging at home. Skip the seafood and desserts unless they're personal preferences that override value calculation. Come during off-peak hours (Tuesday or Wednesday, before 6:30 p.m.) if you dislike waiting or prefer a quieter room. Verify current pricing before booking, as beef costs fluctuate. Perry's justifies itself as a steakhouse visit, not as competitive with casual Midtown restaurants on value.