You might find yourself back in time on August 12, even before you sip your way through the cocktails at dinner. That's when Vic and Anthony’s Steakhouse hosts the finale dinner for its seventh Annual Signature Chef Series brought to you by Landry's, named “Dining Through the Decades.”
Ten Landry’s executive chefs, from restaurants such as La Griglia and Brenner’s on the Bayou, will take guests into a culinary time wrap through the decades as they sample dishes from the 1910s to the '80s.
And just like history (well, most of the time) the menu is progressive. Passed appetizers hail from the aughts (Oysters Rockefeller pot pie) to deviled eggs from the teens and Waldorf Salad cups from the Roaring Twenties. Nibbling the oxtail-and-barley soup paired with a Mai Tai might inspire you to don a poodle skirt or, even with this heat, a Rebel Without a Cause leather jacket. But we're more curious about another appetizer: salmon tartare with herbed crackers, inspired by World War II MREs.
Among the entrées, don't forget the "Golden Girls" era's infamous shoulder pads as you sup on braised beef short rib, a dish inspired from the '80s brought to you by Brenner’s Steakhouse.
Each dish comes with recommendations of a variety of alcoholic beverages to choose from that corresponds with the decade it is being served with, going back in time seems like a calm, misty-eyed evening of Aviations and French 75s, not a raucous ride in a DeLorean.
The evening will not only feature meals from the past, but also period-appropriate entertainment brought to you by New York City singer-songwriter Nicole Zuraitis and her three-piece band.
As guests dine on their selections and enjoy the entertainment, they are encouraged to interact one-on-one with all the chefs creating a fine dining experience immersed in history.
You can travel back in time, minus the time machine, for $165-a-person or $150 for Landry’s Select Club members. For more details about each dinner and pricing information, visit LandrysSignatureGroup.com or call 713-228-1111.