Houston Restaurant Weeks Dinner at Vic & Anthony's

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Don't let the doily fool you -- this is one badass lobster bisque.
You'd be hard-pressed to find a better deal than a $35 three-course meal at our 2011 Best Expense Account Restaurant. Lucky for us, Vic and Anthony's is participating in this year's Houston Restaurant Weeks. A top-notch filet and a donation to charity? I'm in.

Last Friday was my first time at the restaurant, and the atmosphere alone was enough to get me excited. It has that old-school steakhouse charm, with dim lighting, white tablecloths, plush club chairs and Sinatra wooing softly in the background. When you tack on an awesomely friendly staff and stellar service -- well, I never wanted to leave.

The entire Restaurant Weeks menu looked great, but there was really no need to look at it; I was here for two reasons: the steak and the lobster bisque, the latter of which my friend had been talking up and making me drool over for the past six months (he had even gone so far as to pick up the bisque to go on Valentine's Day as a starter for a home-cooked meal for his gal -- sweet moves; suffice it to say, I trust this kid).

The lobster bisque was as creamy as I had dreamed it would be, with a not-so-subtle-but-in-a-good-way cognac spike to finish. The rich, perfectly decadent soup had a fair amount of chunky, buttery lobster throughout (though who am I to complain if there were more?). The bisque was ladled into just the right portion, and I was able to sop up the remnants of my cup with the warm, crusty bread while still being ready for the next (and perhaps most important) course.

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I was expecting a well-seasoned, bare filet, so when mine arrived topped with a thick brown sauce, I was shocked (although looking back, the sauce was listed on the menu). I was a bit perturbed, but once I sliced into my oh-so-tender filet and dipped it into the rich and velvety port wine peppercorn sauce, I couldn't stop myself from using my steak as a spoon. Had I taken the time to actually read the menu (oops), I might have asked for the sauce on the side so I could alternate between bites of pure, succulent meat and creamy, sauce-coated ones. Oh well. The filet was accompanied by the most wonderfully creamy, butter-loaded potatoes (which I obviously also smothered in sauce) and crisp, garlicky haricots verts, all of which I somehow devoured most of.

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It'd be a sin not to take a few bites...
By the time my croissant bread pudding, the third and final course, arrived, I was ready for a serious nap. But this dessert was just too heavenly to pass up. Can we just go back for a moment? I said CROISSANT bread pudding. As if bread pudding itself isn't decadent enough, V&A's starts with fluffy, buttery croissants before baking them into a creamy cinnamon custard and smothering them in a sweet, syrupy bourbon sauce. Then they devilishly throw on house-made caramel ice cream and chunks of crisp toffee. The warm, incredibly moist croissants; the cool, creamy caramel; the sweet toffee crunch -- it may seem like too much, and it is, but in the best way possible. Sure, no one needs this entire over-the-top dessert to himself, but this is for charity, people! I managed to sneak in more than a few bites.

I don't even know which course I liked best, and that's a good thing. Best of luck at all of your restaurant week(s) outings; I certainly enjoyed mine.



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Vic & Anthony's Steakhouse

1510 Texas St., Houston, TX

Category: Music

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7 comments
eortz
eortz

What kind of wine did you order?

cougargrad
cougargrad

We have been HRW patrons for the past couple of years and continue to sing its praises. However, this year had some serious flavor but managed to still leave a little something to be desired. The bisque is the best in town and I would fight a mixed martial artist for a bucket of it. The steak was covered in the sauce, which turned out to be.... a gravy. I would have enjoyed it more if it had been on the side. The steak itself was cooked to perfection and flavor to boot. The haricort verts were over onion-ized. I would like to think it was an unfortunate accident and  just mine and my husband's were severely over-seasoned. The dessert course was highly anticipated because I am a huge fan of creme brulee. If only I lived next door to Brennan's, the creme would be my dinner each night. Vic and Anthony's was served in a shallow dish and this made me even more eager for the dessert. When I took my first bite, the disappointment set it. It had a nice sugary crisp on top but the actual creme was not smooth. In fact, it was downright grainy. I took three bites and I was done. The dinner had it's highs and lows and I will be going back. Next time though, I'll get the sauce on the side.    

gossamersixteen
gossamersixteen topcommenter

Was far better before the slum lord bought them. I hope you read that Fertitta...

FattyFatBastard
FattyFatBastard topcommenter

Damn, I may have to put this one on my list.

pbd007
pbd007

 @gossamersixteen

 Believe that V&A is an original concept. i.e. not acquired by Landry's. Your hate is overpowering your limited intellect.

pbd007
pbd007

 @pbd007

 from the article you cited. I guess Rice isn't all that.

Vic and Anthony’s, an upscale steakhouse, is the brainchild of Landry’s Inc. CEO Tilman Fertitta. Named for his father and uncle, Fertitta’s goal is to provide a luxury dining experience that is elegant without being pretentious or stuffy. Here, it’s all about the food.

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