Vic & Anthony's Steakhouse — Restaurant in Las Vegas

I was expecting a good experience, but Vic & Anthony's far exceeded my expectations. They are one of the best steakhouses I have ever been to. I would put them right up with Bavette's Bar and Boeuf in Chicago, or Dominick's in Scottsdale.

Our waiter, Victor, is also one of the best I've ever had the pleasure of being served by. His pacing was perfect, his appearances were unobtrusive, he knew when to ask questions, and what to ask, and he was genuinely enthusiastic about his job, and the menu. He seemed to be as excited about serving us and sharing the experience, as we were to be there. I was not surprised when I asked how long he has been doing this and he said 15 years. His experience shows, and the fact that he has maintained his enthusiasm for the job after all those years is remarkable.

The food was magnificent. I ordered the humble 16oz ribeye medium-rare. I could cut it with my fork. It practically melted in my mouth, and the light salt / pepper seasoning was a perfect blend with the steak. I have experienced steaks that were over-seasoned before, and this most certainly was not.

The calamari was good, but maybe a bit heavier on the breading than I like. It wasn't overly greasy though, and the breading was nice and flaky.

The bone marrow was delicious. The caramelized onions really added to the flavor, if onions are your thing, but the marrow is enough on its own. The crostini was made perfectly. In fact, I wish every restaurant made crostini like this. I typically find crostini to be an afterthought at most restaurants. It is often too hard, and burned. Vic & Anthony's has figured this out, and I was impressed that Victor, our waiter, was able to describe the process by which they prepared it from start to finish.

My wife had the Alaskan King Crab legs. She was very happy with them, and said they are as good as you expect them to be. She found their price to be surprising, perhaps 30-40% higher than at similar restaurants. I tasted her dish, and was pleasantly surprised that the meat from the knuckle of the leg wasn't fishy, as often happens.

We both got lobster bisque. It was really tasty, but I can't say I've ever had a bad lobster bisque (thankfully). If you like lobster bisque, you won't be disappointed.

The food is extremely filling, so be warned. We were unable to eat much of our sides, but what little we did eat was fantastic. The wild mushrooms are cooked and seasoned to perfection. The Au Gratin potatoes are very tasty, but also very rich, and extremely filling. The Mac & cheese is creamy, and about what you would expect from the dish.

I had the old fashioned, which was fantastic. My only wish would be a luxardo cherry. But the drink was perfectly executed, and a single drink has the same effect on me that I normally get from two, so be warned.

Lastly, we brought our 5-year old daughter. She has eaten at places like this before many times and is always well-behaved. But I can't say that any fine dining restaurant has made her feel so welcomed. Granted, not every kid her age is well-behaved at such restaurants, so I understand why restaurants are so times wary of children. But, Victor (our waiter) brought my wife and I both glass flutes with prosecco. For my daughter, he brought a matching glass flute with Ginger Ale. A nice touch, so the 3 of us could toast our 7-year wedding anniversary...

We are locals, this was our first time visiting Vic and Anthony’s. I took my wife, mother, two adult sons and my son’s girlfriend to celebrate girlfriend’s and both my sons’ birthdays about two weeks ago. It was in the middle of the National Finals Rodeo week so we were worried that we might not get reservations but thankfully Julia, one of the amazing managers there, was able to help out and schedule us a few days out for a 5pm slot right when they opened; the restaurant filled up quickly.

We had a great table, the ambience was very nice; the lighting is low and the décor is elegant/nostalgic classic Vegas style. The water and bread service were on spot. We had a superb waiter, Victor, who was top notch and was able to seamlessly take care of the six of us. Julia, the manager was outstanding, she stopped by the table a throughout the evening to ensure our birthday/upscale dinner was everything we were hoping for in a great dining experience; and it absolutely was.

We had some of their signature cocktails while we enjoyed the delicious calamari, maple glazed quail and roasted bacon appetizers.

For the main entrees: my wife had the Prime Ribeye, cooked to perfection; one of my sons had the Shrimp Scampi with pasta which he thoroughly enjoyed; my other son had the Braised Beef, so tender and delicious; his girlfriend had the Pan Roasted Chicken dish. My Mother and I both had the Chef’s special, Filet Mignon and Lobster Tail, again everything was cooked to perfection and tasted delicious. We also had accompaniments of Wild Mushrooms, Mac and Cheese and Au Gratin Potatoes; they were all great add-ons, my favorite was the mushrooms.

Compliments of the house, thank you Julia and Vic and Anthony’s, was dessert for the birthday celebration. The wait staff brought out two desserts: one called "In the Round", consisting of a chocolate spherical shell about 10” in diameter around a large roasted white chocolate crumble base with a banana semi-freddo and banana slices. Victor, our waiter, then poured a hot bananas foster caramel sauce over the top of the sphere and the chocolate melted opening up like a flower to expose the delicious dessert inside covered in warm chocolate and caramel sauce. It was beautiful food art. The other dessert was a very large croissant bread pudding with bourbon sauce and salted caramel ice cream; amazing. Both desserts were delicious. We would like to thank Julia, Victor, and Vic and Anthony’s for their top notch customer service, professionalism and ensuring our Birthday celebration was unforgettable. Hope to see you again...

We went for an early Valentine's dinner, and it was absolutely perfect. We enjoyed calamari, roasted bacon, and bone marrow as appetizers. *The calamari was light and crispy. *The roasted bacon had just the right texture and amount of glaze. *The bone marrow... it was incredible. The smoked salt, the perfectly caramelized onion jam, and the melty marrow on the crispy crostini was definitely something I'll be back for. For dinner, we enjoyed the lamb and the prime ribeye. Both were cooked to a PERFECT medium rare. *The demi on the lamb was delicious, the meat was tender and flavorful. It is going to make it difficult to enjoy anywhere else because of how good it was. *The prime ribeye was the most incredible steak I've ever had the pleasure of enjoying. Every single bite was perfection. I would come back just for that by itself. For sides, we enjoyed a variety, each easily large enough to share. We had the mashed potatoes, mac-and-cheese (no lobster), loaded baked potato, and broccoli. *The mashed were smooth, creamy, and buttery. *The mac was cheesy without being overpowering. *The loaded baked potato was super fluffy and delicious, with large bits of bacon and the perfect amount of toppings. *The broccoli was well seasoned and had a nice al dente cook. For dessert, we had the cheesecake (with strawberry), tiramisu, and the chocolate cake. *The cheesecake was so soft and creamy. The strawberry topping was fresh and bright. *The tiramisu was a smaller portion, which i actually prefer. It was a good balance of classic espresso flavor with a slight sweetness. *The chocolate cake was rich, dark, and decadent. However, it managed to still be light and wasn't overwhelming. Overall, it was an absolutely delicious dining experience, and I'm so glad we have so much left over to still enjoy. Now... The SERVICE that we received from Luciano (and the visit from the manager, Shawn) was impeccable. Luciano gave the best service I think I've ever had from any dining establishment, fine or otherwise. He was knowledgeable, efficient, friendly, and made the whole experience just that much better.

It wasn't cheap. I didn't expect it to be. The prices make sense for the quality of everything involved. If you can afford it, I would HIGHLY...