One thing that New Yorkers can’t get enough of is a fantastic steak and a great glass of wine. Now, they can get one in the flatiron district, where Vic and Anthony’s has set up shop.
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.
The restaurant, which has several US locations, has been featured for 5 years in Wine Spectator magazine for its outstanding wine list, and was recently honored by the Michelin Guide with a “recommended” rating. It has also been recognized by Open Table for its outstanding customer service.
Though all of these accolades are feathers in the restaurant’s cap, the main focus here is the food. Executive chef Brandi McHann hails from Texas and looks forward to bringing her particular brand of cooking to the steakhouse. The menu is not just about the USDA prime beef, but the seafood specialties such as Petrossian Caviar, Oysters Rockefeller, and Alaskan King Crab Legs. There is something for everyone, from carnivores to pescetarians.
One of the best features of the restaurant is the fact that it is open for lunch. Perfect for a power lunch or a relaxing 3 course meal catching up with friends, you need not wait until the sun goes down to enjoy a first rate steak. Additionally, there is a weekday and Saturday happy hour that lasts from 4-6:30, where diners can enjoy discounted drinks and appetizers.
Vic and Anthony’s promises to bring great drinks, great food, and great times to NYC.
To read all of Sarah’s thoughts on NYC dining, visit her blog, Fritos and Foie Gras.
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