Great food and service! The team was super attentive and friendly. The only knock is portion size. 3 scallops for what we paid is not a good deal. They were super good, though.
April 2024
1st time we came here Easter Sunday and was magical. Cassidy & the boys behind the oyster bar were awesome kept those shellfish shuckin’. Top delicious seafood, excellent bar, dreamy atmosphere, and friendly people. Love Austin.
March 2024
Awesome place to dine outside. You may get some falling leaves from the trees! Great food and great staff!
Perla’s was founded in the Spring of 2009 by chefs Larry McGuire and Tom Moorman with the goal of establishing a great oyster bar & seafood joint on beloved South Congress Avenue. Perla’s offers fresh fish and oysters flown in daily from both coasts with an emphasis on sourcing from the Gulf of Mexico and simple, clean preparations. The bar makes delicious coastal cocktails and the wine list is stocked with fun sparkling, rosé & white wines.
Other Information
Parking: Street
Attire: Casual
Cuisines: Fine Dining, American, French, European, Seafood, Continental
Alcohol: Full Bar
Boasting perhaps the most inviting, tree-shaded deck in Central Austin, Perla's brings a carefree, beachfront ambience to the middle of Texas. But success hinges squarely on the fare; after all, Austin has no surf --- but does have winter. Thankfully, Perla's hits the mark. Fresh selections change nightly (with some staples), and while many entrées are simple, steamed or wood-grilled preparations, that's not to suggest the menu is void of creativity. Among the twists is a tart chimichurri sauce made from sun-dried tomatoes, and the bay scallop pozole verde appetizer features a delectable dance of salty, savory and spicy flavors. If the menu dangles the fresh catch a la plancha --- reel it in. The salted fish is seared, leaving a crisp top layer with moist, flaky flesh underneath. As is often the case, simplicity elevates the food. Case in point: the sautéed spinach, accented with the balance of lemon and toasted garlic. Shared side dishes include green onion grits, prepared in lobster stock with cheddar cheese, that defy their humble origins. End on a sweet note with fried roasted peach pie. Rounding things out are imaginative cocktail specials, a strong wine list and an oyster bar with numerous varieties on the half shell.
