With a space that epitomizes Texas-size luxury and a Sinatra soundtrack to boot, Vic & Anthony's would be easy to write off as nothing more than a downtown power lunch/expense account destination. But here's the thing: The steaks are really, really good. Like the 22-ounce bone-in rib eye, which you can get with a side of bone marrow bordelaise. Or the obscenely tender filet, in a nine- or 12-ounce portion, charred perfectly and sitting atop some very fine mashed potatoes. Toss in the city's best crab cake, knowledgeable wait staff and a dizzyingly long wine list and you've got yourself a dinner that's well worth the splurge.