Got to eat at a business meeting at Vic and Anthonys, the flagship of the Landry's chain, and was able to try anything on the menu. The restaurant is good looking and expensively decorated. The quality of the food doesnt compete with Pappas.
Tried most of the appetizers. Boiled shrimp with cocktail and remoulade sauces, fried calamari, quail (I think that was it), oysters Rockefeller. All fine, none outstanding.
Bread was great.
Had the salad with Saga cheese and pecans. The nuts were soggy. I ate the whole thing, and it was very good but not great. I missed the ice cold salads that Pappas gives you.
Had the lobster tail, which was as thick as my wrist. It was also undercooked in the center, which is not how I like my lobster. Im sure the market price was $80 or so. The steaks were fine. I didnt ask if it was dry aged. If I was paying for it I would have asked ahead of time. The snapper looked good. Of the sides, the best was the mushrooms. Also tried the cheesy potatoes, asparagus, and another creamy side dish with bacon bits on top.
For dessert, had a platter of chocolates and tried the bread pudding. Best thing was the praline that came with the bread pudding. I asked the waiter if they had a chocolate chef and he said proudly that they had a pastry chef.
Service was very acceptable but a bit short of top notch. Then again, I never find the service is superb at steak houses compared to other expensive restaurants. Still, the service was not as good as you-know-where.
For wines, what else would you order but a couple of $250 wines. I must be a Chowhound at heart. I appreciate a wine that retails for $15 up but couldnt tell what made these so expensive. The sommelier seemed disappointed that our hosts turned down his suggestions for $400 bottles.
So it was nice to have such a lavish evening, courtesy of someone else, and to try nearly everything on the menu. But Pappas steakhouse is still king in Houston.
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