Kenneth Weis, formerly of Samba Room and Mignon, has been installed as the new executive chef at Nikita, the quasi Cold War kitsch restaurant and lounge serving dishes with beets and more icy vodka than was usually kept on hand in Soviet nuclear missile silos. One of Weis' new menu installations at Nikita (which has shut down its sluggish afternoon service) is braised Kobe beef short ribs. One wonders when Dallas will get its first taste of Kobe headcheese... Perry's Restaurant, the steak and seafood house specializing in prime beef, will begin lunch service next week from 11 a.m. to 2:30 p.m. Monday through Friday for the first time since it opened in late 2001. Chef/owner Travis Henderson has developed a separate menu that departs significantly from dinner fare, including, among other things, prime beef hamburgers. But it will also break from the restaurant's prime beef purity, subbing prime cuts with Black Angus beef during daytime hours. "People were asking for it," says Henderson of their lunch plunge. "All the time [people would say] 'We're tired of eating at Capital Grille. We're tired of eating over here. We want to try something different.'...We have a very good following over here."