Vic and Anthony's at the Golden Nugget

Just The Facts, Please.


Golden Nugget

Dining Hours

5pm-11pm nightly


Executive Chef Carlos Rodriguez



Price Range

Three course dinner including choice of: appetizer, entree and side, dessert $46.95

Suggested Attire



Prime Grade Steaks.

Sample Menu Items

Bone-in Ribeye 24oz $46.95

Sake Glazed Tuna $28.95

Jumbo Lump Crab Cake appetizer $15.95

Lobster Bisque Finished with cognac $9.95




Mavens Overview: Vic and Anthony's

Vic and Anthony's Steakhouse at the Golden Nugget is the second Vic and Anthony's location, the first being in Houston. Like the Houston location, the one at the Golden Nugget delivers a solid Steakhouse experience.

The steaks are all prime Midwest grain-fed beef. The restaurant decor is standard Steakhouse, dark wood paneling and leather-backed chairs. While the restaurant hasn't earned a Michelin star, it did get a "Recommended" in 2009.

The Internet Buzz is mostly favorable, many comments that it is one of the better Steakhouses, although not many claim it as the best. The prices at Vic and Anthony's are less than the top Steakhouses on the Strip.

Internet Buzz: Vic and Anthony's

  • The restaurant exudes that traditional steak house feeling! The dark wood, leather, and dim lighting made it the perfect environment to enjoy a lovely meal. They even had very beautiful stained glass ceiling pieces in the area where we were seated that were unlike anything I'd ever seen.
  • The steaks are seasoned to perfection, so tasty. The lobster tail is huge. You probably could feed two to three hungry people. The service is second to none. For dessert you gotta try carrot cake and the pecan ball.
  • They have the best crab cakes on the strip, topped with a sweet and tangy chive sauce, bold but complimentary to the pure and rich crab. Sensational
  • My steak ordered Medium rare was cooked to perfection, lightly seasoned, every bite was juicy and had that tangy-tease on first bite, followed by the deep beef flavor. Magnificent!
  • The stuffed salmon, which was filled with gouda and onion compote, and flakes of fresh herb, it was sensational-- I believe it was cooked on some sort of exotic wood because it had a unique flavor. This is the best salmon I have ever tasted. The cheese, the herbs, and the wood flavor only made the flesh of the perfectly cooked fish blow up, it was raining salmon flavor in my mouth, with dimensions I can't explain-- I want to go back and have this dish!
  • I had the 24 oz Bone-In Ribeye that just may be the best steak I've ever had! Aged to perfection, and cooked EXACTLY the way I wanted, soft and juicy on the inside, some great seasoning along the outside, especially around the bone. This steak was so good I have been craving another every day since I left there!
  • Caramel-topped crème brûlée served in a flat dish. A layer of caramel and a thin layer of cream. Perfection.
  • Lobster bisque is a house specialty. The savory bisque is filled with bite-sized pieces of lobster meat.


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