Vic & Anthony’s
Nobody’s perfect, but there’s nary a misstep at this steakhouse, where both extravagance and hospitality are over the top. Prepare your wallet! Beef is the star, and high rollers might lay down a couple Benjamins for the renowned A5 Kagoshima filet mignon. However, we were utterly satisfied with a more budget-friendly Wagyu culotte steak, a lean, boldly flavored cut from the sirloin, nicely dressed with fennel and onion compote. Do not, however, underestimate the kitchen’s deftness with seafood. Witness pristine ceviche layered with grapefruit segments, thinly sliced red jalapeños, and avocado and Gulf snapper generously topped with jumbo lump crab with a swoon-worthy sherry-lobster cream sauce. Even the salads are remarkable, like the pear and blue cheese with pickled ramps and candied pecans, easily shared by two. Seating in the clubby front room is a bit quieter than the expansive back room or the lively piano bar, but if lavish dining is your thing, this is your place.