New visitors to the ever-expanding Symphony Park district are surprised when they see the Vegas Vic sign sitting atop a building just across the street from the Smith Center. After all this isn’t Fremont Street or Laughlin where those signs have been a mainstay for decades. Porchlight Hospitality bought the rights to “Vic” when they owned the Pioneer Hotel. This icon is now part of a very popular jazz club/fine dining restaurant called appropriately, Vic’s. The place is the brainchild of Chris Lowden, president of the company. They also own the two Stoney’s Rockin’ Country locations locally.
The site was built from scratch and has terrific acoustics that enhance live performances. The interior, draped in black accents, features pictures of jazz greats lining the walls. Not only is there an attractive dining area, but a bar space included a lounge that will remind you of Old Vegas. There are black and white celebrity photos, along with antique slot machines. Two fireplaces make things comfortable, and guests can order food there as well.
Live entertainment is featured each night. Two or three big name jazz artists are booked monthly and gifted students from the Las Vegas Arts Academy set the mood the rest of the time. At a recent visit, a talented pianist entertained while we dined.
Lowden describes the food as “Italian based,” and that fits nicely. Starters are well represented with Pop’s meatballs, beautifully arranged on a plate that includes ricotta cheese and arugula. Flavorful crostini finish off the starter.
Other appetizers include signature chicken that is slowly roasted, sectioned, crisped and then sprinkled with homemade rub, apple slaw and finally garnished with gorgonzola crumbles. Diners might enjoy a shrimp cocktail with Mexican wild caught seafood. A chopped antipasto salad begins things positively with an expansive list of ingredients such as iceberg, romaine and spring mix tossed in a spicy brown mustard vinaigrette, as well as provolone, ham, chickpeas, salami, marinated olives, and more.
Main courses are accented with a couple of steak options. My dining companion inhaled a bone-in ribeye from Buckhead Pride that included mashed potatoes and tomatoes. A skirt steak is also available. Braised pork is presented in a creative way, and I enjoyed it. The rolled meat is stuffed with pancetta and sofrito seasoning. Pappardelle noodles are enriched with marinara sauce. The portion was so large I took some home for lunch the next day. By the way, all the pastas are house made daily with semolina flour and water.
A daily seafood offering is Atlantic salmon and, on this day branzino (European sea bass) was the fish of the day. Two traditional dishes, veal piccata and chicken Parmesan can also be ordered. And if you just want a burger, their version is a blend of different cuts of meat.
A quartet of pizzas is highlighted with a classic consisting of pomodoro, mozzarella cheese, olive, and parsley. A vegan offering is made with a cauliflower crust, non-dairy mozzarella and balsamic glaze.
Sides are an interesting mix of tradition and innovation that includes baked mac and cheese, sautéed spinach, and ratatouille.
Desserts run the gamut from cheesecake to assorted ice cream or sorbet selections. Something I had not seen before was a lemon and whipped ricotta crema. The lemony texture and the creamy cheese were a beautiful not too sweet delight. We also enjoyed traditional bread pudding.
After dessert consider a cup of their signature coffee. They use Miscela D’Oro Expresso Gran Gourmet, a 100% Arabica blend with a delicate aroma. Popular dessert drinks include Brandy Alexander and a tiramisu martini with cream liqueur, vanilla vodka and amaretto. Tawny port from Portugal is available, along with Sandeman Ruby Port.
Talented mixologists are an important part of the overall experience. We decided to go ‘sans alcohol,’ so we ordered from an impressive list of mocktails and an array of fruit juices. A Piña Colada was enjoyed along with another choice. Signature cocktails will keep you occupied along with a thoughtful list of wines.
Unlike some fine dining restaurants Vic’s is open for lunch with options such as Dip on the Strip—a roast beef sandwich with Swiss cheese and roasted garlic jus. A veggie burger is served in a lettuce wrap and house-made pickle relish, lettuce, tomato, and special seasoning. A half sandwich and choice of soup or salad is priced right at $15.
Happy Hour is held from 2 p.m. to 5 p.m., with a late-night version as well. Vic’s was one of the first restaurants to open in the Symphony Park area. It is designed for both jazz enthusiasts and those who just want to have a great meal before attending a performance at the Smith Center.
Vic’s
355 Promenade Pl, Las Vegas
725-755-529
www.VicsLasVegas.com
Story by Bob Gourley
Photogrtaphy provider by Vic’s
