Celebrating the anniversary of their 18th year, The Falls Steakhouse has established itself as one of Cayman’s best restaurants. As this month’s Passenger Pick of the Month, we wanted to learn more about the story behind The Falls, so recently we caught up with owner, Dianne Parsons.
PP: The Falls has been a flagship restaurant in Cayman for 18 years, and your reputation brings 
hundreds to your restaurant. What is your secret?
DP: We have a legacy of serving the finest cuts of beef in a friendly and professional manner, providing our friends and guests an exceptional dining experience. We like to say, “The Falls Steakhouse, Where Everyone Goes to Meat”.
PP: You certainly have an excellent product. We first experienced your restaurant years ago as Copper Falls. Tell us about the name change.
DP: My late husband and I Initially established this restaurant in 2005 as Cooper Falls Steakhouse. Then in 2020 I re-established it as The Falls Steakhouse with a whole new look, but with the same quality food and service that people have loved in the past and will continue to love into the future.
PP: Many folks do not know that you can custom make a dinner choice to meet the needs of all your island guests even vegetarians have options. Tell us about your Special Request options.
DP: We are delighted to tailor our services to meet the needs of our island guests including vegetarian, vegan and many other dietary requests. Just let us know.
PP: Many passengers say you serve the best steak on the island. What is your secret to the perfect steak?
DP: The perfect steak secret: Quality meat cooked to the temperature of your choice.
PP: Passengers feel you are one of the best values on the island because you include extras: a cocktail, two sides and a steak sauce (with Steak entrée only) with every meal. Why be so generous?
DP: When you go to most north American steakhouses, you find that everything is a la cart. We wanted to be different.
PP: So that’s where you got the idea!
DP: Yes, our concept is that you get added value by having two sides, a steak sauce and a drink included in the price of entrees. There are not many restaurants in the world that include a drink with each and every entrée.
PP: It’s definitely working. You seem to have a terrific following of locals.
DP: It is, in fact about 60% of our clientele are locals.
PP: That’s impressive. How do you stay so reliable with your service and food?
DP: The key is consistency. It must be great every time: service, food, atmosphere. It’s paying attention to detail. We have terrific servers with 10-15+ years of experience. We are very lucky we were able to keep most of our original team through the challenge of the pandemic. Radames, our Manager, has been here from day 1. 
Many of our staff are requested by name and Radames is our most requested. Its familiar faces and getting to know them that keep our loyal guests returning time and time again.
PP: Tell us about your Executive Chef.
DP: Chef Marcus has been with us since 2007 and has the same beliefs about food as we do: serve the best quality ingredients, prepared to the guests liking, and do it consistently.
PP: We’re hearing a lot of talk about your Baby Back Ribs nights on Fridays and Saturdays, and your Prime Rib Sunday. Tell us about them.
DP: Yes, they are very popular. Fridays and Saturdays, we serve our Baby Back Ribs and every Sunday night, we serve a 10-ounce Prime Rib. Both come with your choice of two sides and an included drink.
PP: Sounds delicious. When you launched the original Copper Falls, you experienced quite an unexpected “development phase”. Tell us about that.
DP: Hurricane Ivan hit in September 2004, shortly before we signed the deal for this place. We had 5 feet of water on the walls. After 6 months of extensive renovation, we opened in April 2005.
PP: What was the biggest challenge?
DP: Biggest challenge after Ivan was to take our time to do it right. It was not easy considering the damage that was done to the island and to what would become our restaurant, and of course we are very happy with the end 
result. While the hurricane was horrible, it did give us the opportunity to rebuild it the way we wanted.
PP: We like the creative, yet simple menu. Besides seven cuts of steak and a Rack of lamb, we see such delicious entrées as a Parmesan and Dijon Crusted Chicken with a garlic demi glaze, Crispy Salmon with a light Mediterranean sauce or a 16-ounce Pork Chop with homemade applesauce.
DP: Thanks. We try to keep our menu simple. In fact, each year we seem to be awarded the Trip Advisor “Certificate of Excellence”. Only 10% of businesses achieve this. We’re really proud of this accomplishment.
PP: As you should be. Friends, for an outstanding steak, what many of our passengers say is the best on island, don’t miss The Falls Steakhouse experience.
The Falls Steakhouse
43 Canal Point Road
(across from The Strand shopping plaza)
(345) 945.4755