Eats Beat

This new steakhouse seats 400 diners and serves a ‘7-finger’ pork chop

The “seven-finger” pork chop is almost three meals in one at Perry’s Steakhouse & Grille.
The “seven-finger” pork chop is almost three meals in one at Perry’s Steakhouse & Grille. Handout photo

We need to talk about Valentine’s Day, but first: There’s a new Perry’s Steakhouse & Grille.

If you’ve seen the new Texas 114 location in Grapevine, you know this is not just any prime steakhouse.

The newest location of owner Chris Perry’s Houston-based steakhouses will seat 400 people in 10,000 square feet.

Call it sort of a Six Flags Over Steak.

There is one dish to try first at Perry’s: the triple-thick, roasted and slow-smoked “seven-finger” pork chop.

Some “chop houses” don’t really serve a pork chop. Perry’s puts it right up front and on special: $14.95 for a smaller cut Fridays at lunch, or $34.95 Sunday nights with a salad and a dessert trio. (The regular dinner price is $39.95).

Otherwise, the menu offers the expected $40-$60 steaks and seafood. But there’s also a bacon-wrapped filet with guajillo salsa for $38.95 and a Friday lunch steak for $29.95.

Don’t feel pressured to buy an expensive steak. Perry’s serves six salads, including a spinach salad with bacon vinaigrette and a field greens salad with pear and candied pecans.

The Friday lunch menu offers entree salads for $10-$11 (chicken, shrimp, salmon or tenderloin extra). Match the kale salad and its jalapeño mint vinaigrette with the salmon for under $18.

As you might expect, there’s also a Friday burger made from a blend of brisket, chuck and short rib.

The most talked-about dessert seems to be the deconstructed lemon meringue pie, but consider bananas Foster or rocky road bread pudding.

Perry’s is open for dinner nightly and lunch Fridays only. It’s at 2400 Texas 114 W. in a new building on what used to be state highway land; call about Valentine’s or anytime at 682-477-2261,

A Valentine’s idea: takeout & chill

That other new steakhouse is going all-out for Valentine’s.

B&B Butchers in the Clearfork shopping center has choices for dine-out or stay-in. If your Valentine’s plan involves takeout, B&B’s Butcher Shop offers a dinner for two for $130 with a choice of higher-end chocolates or Gordon Boswell Flowers.

For $130, take home a choice of chateaubriand, beef Wellington or filet mignon for two, plus soup or salad, spinach, mac-and-cheese and roasted Brussels sprouts, with chocolate cake and cheesecake.

In the restaurant, B&B will serve its regular menu plus a steak-and-lobster special and red velvet cake.

B&B is open at 8 a.m. daily for takeout in the Butcher Shop, 11 a.m. daily for lunch and dinner at 5212 Marathon Ave.; 817-737-5212,

A few ideas for Valentine’s tables

Many of the best restaurants are booked for Valentine’s, unless you dine early or late.

For best luck, try:

▪ Cafe Modern at the Modern Art Museum of Fort Worth, serving a three-course, $65 menu featuring sea bass, osso bucco or butternut cannelloni; 3200 Darnell St., 817-840-2157,

▪ Waters Restaurant, serving chef Jon Bonnell’s regular elegant seafood menu with some new additions; 301 Main St., 817-984-1110,

▪ What could be better than an Italian restaurant? Chef-owner Francesco Secchi’s Ferrari’s Italian Villa in Grapevine has space available; 1200 William D. Tate Ave., 817-251-2525,

▪ The timeless La Bistro Italian Restaurant in Hurst has been updated and deserves a new look: 722 Grapevine Highway, Hurst, 817-281-9333,

When in doubt, try the ‘cuisine Conoco’

Or you could always go to the gas station.

Chef Point Cafe, the casual-dining restaurant that has been featured on TV food shows for its location inside a suburban Conoco station, is not requiring Valentine’s reservations.

Just call at least 45 minutes ahead for a table and a choice of the restaurant’s famed blackened and cheese-crab stuffed chicken, blackened stuffed pork chop, prime rib, halibut, salmon or roast duck. Prices range from $25 to $38.

The appetizer menu includes Chef Point’s stuffed-mushroom “whatnots” or a smoked-tomato bisque.

For dessert, there’s bread pudding in cognac sauce, or tiramisu.

Chef Point is open daily for lunch or brunch and dinner; 5901 Watauga Road; 817-656-0080,

Bud Kennedy: 817-390-7538, @EatsBeat.