Introducing New York's Newest, Mouth-Watering High-End Steakhouse, Vic & Anthony's

Vic & Anthony's Steakhouse

Photo: Robert Libetti/Business Insider

It’s no secret that Clusterstock has a favourite food, and that food is (a perfect) steak.We specify ‘perfect’ because in New York City, steakhouses abound, but lets be real — not everyone has the skill to grill.

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That said; When steakhouse Vic & Anthony’s opened up a location on 233 Park Avenue this spring, we got a lot of questions from readers and friends about it.

That was to be expected, as the restaurant is already nationally known and respected with locations in Las Vegas, Houston and Atlantic City.

But this is New York.

We decided to check out the restaurant yesterday to get the low down before the fall restaurant rush, and we’ll put it this way for you — You can cut their steak with a fork.

Eric Ostrow, the restaurant’s sales manager, told us that Vic & Anthony’s maintains the standard that all high end steakhouses maintain; They only use the best 2% of meat from corn-fed cattle in the United States.

They also have your traditional sides/appetizers— creamed spinach, oysters, baked or mashed potatoes, and french fries — but Chef Brandi McHan added a few twists just for New York City, like Kobe beef, and sliders.

We also have to add that there’s Petrossian caviar (just saying).

But in this town, while fancy food will bring in a few customers, it won’t really set you apart. Ostrow knows this and he’s ready for it.

“In this economic climate you have to do more than sell great food,” he told Business Insider. “You have to know what your client wants.”

That means he’s working on remembering your birthday and sending over a bottle of wine. It means accommodating a few of your extra guests in the boardroom in the back. It means having a $29.95 business lunch special that gets you and your clients in, out, and happy in 45 minutes to an hour.

It even means having vegetarian options for the steak-challenged. We don’t know much about that, but we think it’s thoughtful anyway.

Vic and Anthony's is 233 Park Avenue near East 19th Street

This is one of the first things you see when you walk in.

Here's a closer look.

The space was completely remodeled and opened in March.

You get the feel they're going for immediately — Vegas Rat Pack meets Master of the Universe

The restaurant is massive for New York City. There's a private boardroom that seats 14 with a TV, a back dining room, and a ballroom that seats 60-65.

Vic & Anthony's $1 million wine stock helps to decorate the space. The wine list looks like an encyclopedia, but there's an in-house sommelier to help you out (of course).

If you're not into wine, there's always a house cocktail. This is a Bold Manhattan.

They range from $14-$16. But if you prefer a deal, Happy Hour offers $6-$7 cocktails and discounted appetizers.

This is one of our favourites, the Jersey Mule.

Now on to appetizers. Items on the menu range from simple a Tomato & Mozzarella salad ($9.95) to a Seafood Martini ($19.95) and Maple Glazed Quail ($16.95).

You won't find those sliders at any other Vic & Anthony's location (and we should note that their fries were awesome).

Chef McHan put a special twist on these Calamari, adding sweet onions and spicy peppers.

Our favourite, though, had to be the Jumbo Lump Crab Cake served in a chive beurre blanc.

After checking out appetizers and drinks, we headed to the kitchen for the main event.

Here's Chef McHan at work. She moved here from Vic & Anthony's in Houston, and she's about to throw down on the grill.

She kindly prepared a steak and some creamed spinach to go with it.

To get specific, this is a Bone-In Ribeye (market price).

Before we get to the meat, we have to disclose that this was one of the best creamed spinach's we've ever had.

Now for the meat.

It had a bold flavour, crispy on the outside.

Tender and juicy on the inside.

And as we said, you could cut it with a fork.

Check it out for yourself, they're waiting for you.

We might see Vic & Anthony's on this list next year.

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