Firestarter

Old-school downtown steakhouse primed to open new South Austin concept

Old-school downtown steakhouse primed to open new South Austin concept

Carve American Grille
The patio sparkles at sunset. Photo courtesy of Carve American Grille
Carve American Grille
The large bar features an innovative wine tap system. Photo courtesy of Carve American Grille
Carve American Grille
Wood-fire cooking is the focus of the kitchen. Photo courtesy of Carve American Grille
Carve American Grille
Carve American Grille has a less formal look than Perry's. Photo courtesy of Carve American Grille
Carve American Grille
A mini butcher shop greets guests near the entrance. Photo courtesy of Carve American Grille
Carve American Grille
The meaty menu includes bacon-wrapped pork belly. Photo courtesy of Carve American Grille
Carve American Grille
Plant-based options include a vegan Salisbury steak. Photo courtesy of Carve American Grille
Carve American Grille
Even chocolate pudding is smoked at Carve. Photo courtesy of Carve American Grille
Carve American Grille
The full cocktail menu includes many smoky offerings, too. Photo courtesy of Carve American Grille
Carve American Grille
Carve is a contemporary take on chophouse dining. Photo courtesy of Carve American Grille
Carve American Grille
Carve American Grille
Carve American Grille
Carve American Grille
Carve American Grille
Carve American Grille
Carve American Grille
Carve American Grille
Carve American Grille
Carve American Grille

When Perry’s Restaurants first announced plans for a brand-new concept in December 2018, it only provided a sketch of the details. Now, Carve American Grille has revealed the full picture, including the opening date.

Led by acclaimed restaurateur Chris Perry, Carve, located at 7415 Southwest Parkway, Bldg. 1, pays homage to the original 1979 butcher shop owned by Perry’s father, Bob Perry. Like Perry’s Steakhouse & Grille, it will feature plenty of meaty offerings showcasing live-fire, smoke, and wood grilling techniques when it debuts on December 17.

The menu is helmed by master development chef Rick Moonen, a former James Beard Award nominee and a fixture of food TV shows like The Best Thing I Ever Ate, Top Chef, and Hell’s Kitchen. Comfort will be at the forefront with dishes like meatloaf cupcakes, lobster corn dogs, vegan Salisbury steak, and wood-fired pizzas.

Moonen also riffed on the chain’s famous seven-finger-high pork chop to bring Carve an array of signature pork dishes. Guests can pig out on an 18-ounce long bone chicken-fried pork chop, the Hog Heaven (bacon-wrapped pork belly), and an open-faced pork tamal.

The weekend brunch menu is equally accessible. Savory dishes like a hashbrown breakfast pizza, chicken and waffles, and a steak and eggs po’ boy will be served alongside sweet treats like dessert griddle cakes.

Beverage director and corporate sommelier Susi Zivanovic created a bar program with sustainability in mind. Carve will feature an innovative tap wine system using reusable kegs and will pour four sizes, ranging from a tasting to a full carafe.

Additionally, the bar will offer craft beer and a variety of original cocktails. The restaurant's fiery theme will be echoed in drinks like a mezcal margarita and a Smoky Wild Fashioned, while Carve’s Signature Sorbet Sundae Sour playfully reinvents the whiskey sour with mulled wine and Cabernet Sauvignon sorbet. All can be enjoyed during the restaurant’s daily 3-6:30 pm “happiest hour.”

Though both are contemporary, the interior design of Carve is homier than its downtown cousin, Perry’s, with tufted banquettes, wood accents, and concrete planters on the tables in the main dining room. Carve also boasts three private dining rooms and an outdoor patio with breathtaking Hill Country views.

In a nod to the chain’s roots, The Butcher Room will greet customers at the door. The prepared cuts showcased can be enjoyed while guests are dining in or taken home to be thrown on the grill.

Following the December 17 opening date, Carve will be open from 3-10 pm Monday through Saturday and 3-9 Sunday, with extended bar hours until 10 pm Monday through Thursday and 11 pm Friday and Saturday. Lunch service from 11 am-3 pm weekdays will kick off January 2, followed by weekend brunch from 11 am-3 pm on January 4.