VIC’S, COME FOR THE FOOD – STAY FOR THE VIEW
Celebrity Chef Vic Vegas Opens Namesake Restaurant on March 2, 2013
Edgy Fine-Dining, Dazzling Views set High in the Hills of Anthem
Dinner Reservations Timed to Almanac to Catch the Perfect Sunset
What do you get when you combine a celebrity chef with a larger-than-life personality, classic American fare with a twist, and unobstructed views of Las Vegas? The simple one-word-answer is Vic’s, the new hilltop restaurant by Chef Vic Vegas, featuring 180 seats and wall-to-wall, floor to ceiling windows featuring stunning, unobstructed views of Las Vegas below.
Set in Anthem, Nev., the distinctive location of Vic’s is set amongst rolling hills, manicured country clubs and beautiful homes. Vic’s is just minutes from the bustling Las Vegas Strip, but is far enough away from the bright lights and glitter to awe guests with its almost 360 degree panoramic views.
“To me, the experience at Vic’s will be like being seated in the rear of a Bentley while cranking up “Welcome to the Jungle” with someone like The Rock as your chauffeur,” laughs Vic. “It’s the unexpected that makes life more interesting.”
While the view is definitely heavenly, the food is the true star of Vic’s. The menu is designed and orchestrated by Chef Vic Vegas and features a new take on a fine-dining restaurant; imagine country club cool meets rock ‘n’ roll – incorporating Vic’s unique persona with his culinary imagination in every course.
From Tappatizers to entrée’s to desserts, Vic’s sets out to make classic more exciting. Selections range from signature starters such as Knish Sliders made with grilled pastrami, melted Swiss, potato stuffed roll and stone ground mustard to the Meatloaf Spring Rolls, prepared with Grandma’s meatloaf wrapped in a won-ton, deep fried to a golden crisp and served with pan gravy and ketchup aioli. If a guest is looking for something on the lighter side, Vic’s features a Watermelon, Mozzarella, Arugula Salad made with watermelon hearts, fresh mozzarella, baby arugula, toasted pistachio vinaigrette and a tad of gorgonzola.
The entrées showcase Vic’s distinctive flair for the unforgettable and include an eclectic mix ranging from the classic to the sublime. The Caramel Apple Pork Chop takes a broiled 16 oz. double-boned, center-cut pork chop and covers it with Grandma’s famous stuffing, topped with roasted caramel apple and butter whiskey broth; the Orange Roughy is sautéed and served over garlic mashed potato topped with sizzling shrimp scampi. For those looking for something more classic, Vic’s features Spaghetti & Meatball, made with a six hour marinara served over spaghetti, topped with a giant meatball and garlic bread topped with a spoonful of ricotta cheese.
By the time dessert rolls around, the lights from the Strip below are glowing and hopefully there is still room for Vic’s signature desserts. Delectable options range from the Nutterbutter made with orange soda battered deep fried Nutterbutter served with a chambord Welch’s grape juice reduction, the Crème Brulee Bread Pudding and Carrot Cake Cheese Cake Martini.
To make sure the guests at Vic’s capture the ultimate views and sunsets, Vic’s will be consulting the Almanac and posting sunset times on their Facebook page daily and tweeting the times to followers to ensure that guests can catch the sun setting over the Red Rock mountains. “The views are seriously incredible at Vic’s. I don’t think there is a better spot to sip a cocktail, enjoy a great meal or just hang with friends. We also have a great patio area, so as the weather warms up, it’s really going to be the ultimate setting,” adds Vic.
Once a street kid from Staten Island, Vic grew up loving his mother’s authentic cooking back home in New York but always felt the pull of Las Vegas tugging at him. Against all odds he made his way to Nevada, working as a cook, then a chef and then on to becoming one of the stand-out contestants on the hit series, The Next Food Network Star. “Being on that show was the college-experience I never had,” explains Vic. “It’s where I really learned about myself and figured out who I was and what I was made of professionally and personally. I’m really just the classic American story of capturing your dream through hard work. My journey from being a cook and then a chef at so many different restaurants and environments has shaped my philosophy and style. However, it was my family’s love of cooking which influenced me most. I eventually realized I was different; I am a non-conformist, so I took all of those influences and flipped them to make my own style.”
Vic’s is opening for dinner served between 4 p.m. – 10 p.m. Sunday –Thursday and 4 p.m. – 11 p.m. Friday and Saturday. Lunch service will be added in the coming weeks. For more information call 702-522-7200..