I'm very disappointed. I had a great burger at Ray's Hell Burger and looked into Ray's the Steaks when someone suggested on this board Victor's as a good steak alternative to the hassle caused by the popularity at Ray's. Being a good chowhound, I jumped at the opportunity to try a good steak off the beaten path.
The website and menu bills Victor's as a Argentinian and Bolivian steakhouse with pretty pictures and nice words. The recommendation of a fellow hound and the marketing set us for up for terrible disappointment.
Our Cebiche de Camarones, shrimp ceviche, came cooked, not by vinegar but with heat. It was warm and obviously cooked over heat:
"chunks of shrimp marinated with vinegar
served with lettuce tomatoes and lemon"
not. not only was it heat cooked, it was not acidic!
Our Chateaubriand came rare when we asked for medium rare. Instead of pink in the middle it was all rare inside:
"A very thick piece of Tender loin, served with fries, vegetables, and
salad on the side."
Small piece but very thick, Tenderloin?? We sent it back and my guest worried that they would overcook it to compensate. Sure enough, it came back shrunk, dry and cooked well. We complained.
Ten minutes later came out another jello jiggly piece of meat, seared on the outside but thoroughly rare inside. We asked the waiter to take the meat of the bill.
I suspect that had we ordered a thinner cut of meat that the grill master could have handled it. But this thickness required pan basting or oven finishing and apparently he didn't know to do either. We ordered the big piece of meat to share, figuring that we could indulge on the appetizers. Again, the shrimp ceviche was heat cooked, and they didn't have any saltenas.
Unless you know your way around the menu, avoid this place like the plaque.
(Now I know why a steakhouse like Ray's is mobbed all the time. I will get my next steak there!)