*Actual menus change daily based on seasonality.
Saturday & Sunday, 10:30am–3pm
50¢ Off Oysters
$2 Off House Cocktails & Beer
Monday – Friday, 3 – 6 pm
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.
Perla’s has Austin’s prettiest oak-shaded patio and a comfortable airy dining room featuring a huge saltwater fish tank, poured concrete oyster bar and open kitchen. Perla’s offers lunch and dinner daily, brunch Saturday and Sunday, and happy hour Tuesday through Friday.
Free 2 hour validated parking is available in the garage lot behind Perla’s, accessible from West Gibson.
Togo orders will be available by call-in only for curbside pickup along W Gibson St. *to-go availability based on dine-in volume
Happy Hour: Monday-Friday, 3pm-6pm
Lunch: Mon-Fri, 11:30am to 4pm
Dinner: Mon-Sun, 4pm to close
Brunch: Sat & Sun, 10:30am to 3pm
Snacks & Raw Bar: Sat & Sun, 3pm to 4pm
Health inspection reports available upon request
Fallon Allison: (512) 791-5745
McGuire Moorman Hospitality
“Few restaurants to open this year get the tenor of the time so impeccably right: bright yellow and blue everywhere, trays of shellfish glistening on the bar, an umbrella-shaded patio, and a menu on which every item sounds irresistible… everything on the menu is done with such surprising care that it actually defines simple, wholesome goodness in American cooking.”
— John Mariani, Esquire Magazine
“Austin’s go-to spot for unfussy presentations of superfresh seafood, laid-back people watching, and a Gulf Coast vibe, with an inviting and spacious umbrella- and oak-shaded patio right on bustling South Congress Avenue. Hardcore seafood lovers find it hard to choose between oysters on the half shell flown in from all over, Texas bouillabaisse, the soft-shell-crab BLT, oak-grilled ahi tuna…you get the idea.”
— Mike Grudowski, Garden & Gun Magazine