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Although owned by corporate giant Landry's, you'd be hard-pressed to tell inside this popular downtown steakhouse, where the ever-changing menu is headed up by Chef Carlos Rodriguez and his talented kitchen team. Vic & Anthony's is sumptuous and refined while still offering some surprises on its traditional, meat-and-seafood-heavy menu. The jumbo lump crab cakes are the best in town, without compare. And the house-cured meat platter includes smoky strips of lardo - a rare find - and tangy housemade pickles that make you wish for a jar to take home. Bonus: The sexy bar has a piano player in the evenings if you really want to impress a date.
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In case you hadn't heard, Valentine's Day falls on a Thursday this year. And in next week's print edition, our own Christina Uticone will have a round-up of all the Valentine's Day dinner deals and sp... More »
Not only is Vic & Anthony's currently the city's best steakhouse, it's one of the best all-around restaurants in Houston, period. The charmingly old-school service is exemplary, the dining rooms are lushly appointed and lavishly handsome, the food is always impeccable -- hell, even the piano player in the dark, loungey bar is fantastic. A trip to Vic & Anthony's always feels like a vacation, especially if food is your destination. Indulge in a beautiful filet mignon or prime rib... More »
If you're gonna ball, go big or go home. Vic & Anthony's is all about going big, with its opulent dining rooms, grand central kitchen that's as imposing as a throne room, seductive piano bar and service that will make you feel as if you're a prince among men. Here, you can order an immense Porterhouse steak to feed two people for $80 and a bottle of wine at least triple that amount, just as easily as you can empty your pockets on Chef Carlos Rodriguez's elegant charcuterie plate or a... More »
With a space that epitomizes Texas-size luxury and a Sinatra soundtrack to boot, Vic & Anthony's would be easy to write off as nothing more than a downtown power lunch/expense account destination. But here's the thing: The steaks are really, really good. Like the 22-ounce bone-in rib eye, which you can get with a side of bone marrow bordelaise. Or the obscenely tender filet, in a nine- or 12-ounce portion, charred perfectly and sitting atop some very fine mashed potatoes. Toss in the... More »
Vic & Anthony's is a Houston steak house that doesn't bow to New York, Chicago or anyplace else. The food here is on a par with the very best in the country. The USDA Prime New York strips and porterhouses are cut two inches thick. The Maine lobster, which comes split and shelled with a bowl of drawn butter atop a candle-heated warmer, weighs three pounds. The iceberg wedges are huge and bargain-priced. And the newly revamped wine list features hard-to-get cult classics and... More »
Vic & Anthony's Steakhouse Nearly two inches thick, the USDA Prime New York strips here strike a perfect balance between flavor and tenderness. The three-pound Maine lobster, which comes split and shelled with a bowl of drawn butter sitting atop a candle-heated warmer, is spectacular. The salads are huge and bargain-priced. And while the wines aren't cheap, the newly revamped list features hard-to-get cult classics such as Beaux Frères -- probably the best Pinot Noir made in America.... More »
The martini is icy, the club chair is plush, and Frank Sinatra is crooning on the sound system in the cushy lounge at Vic & Anthony's, the opulent new steak house across the street from Minute Maid Park. On the back wall of the bar is a small black-and-white photo of a smiling Old Blue Eyes posing with owner Tilman Fertitta's cousin Anthony. It's a nice touch. What a joy to have a steak house with a Houston atmosphere. The Morton's chain builds shopping center clones of their original... More »
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