Parent company Landry’s, Inc. mostly keeps their hands off Vic & Anthony’s Steakhouse, the crown jewel of Tilman Fertitta’s empire. And for good reason: chef Carlos Rodriguez has been with the restaurant since the initial planning meetings and continues to oversee one of the consistently best steakhouse experiences in Houston. The steaks are broiled to perfection—ask for “extra char” if you’re a fan of extreme bovine carbonization—and the traditional sides, like creamed spinach and au gratin potatoes, are some of the best in town. And don’t miss one of the best dishes in Houston (period!): the audacious crab cake, a giant pile of jumbo lump crabmeat swimming in a beurre blanc sauce.