4

Chef Chat, Part 3: Carlos Rodriguez of Vic & Anthony's

^
Keep Houston Press Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

Our interview with Carlos Rodriguez of Vic & Anthony's revealed how much work has gone into the restaurant's menu. Rodriguez spent seven months in the test kitchen developing menu items, and a panel of testers including Tilman Fertitta tested each dish. Some recipes we see today on the menu went through multiple tweakings until they were just right. The crab cakes alone went through 37 recipes, and even the creamed spinach had 17 remakes until it was just right.

This attention to detail does not end at the food. The building is filled with interesting accents, it's a must to get a tour of the facility if you have the time. A giant chandelier was installed using a construction crane. Stained glass windows were procured from specialists in west Texas.

Rodriguez lives and breathes Vic &Anthony's. He mentioned the nerve-wracking days leading up to the opening on April 23, 2003, and recalled one of his craziest nights at the restaurant, which ended in a Super Bowl-inspired bar brawl on top of a full house. Luckily, there were 13 police officers on duty, and the situation was handled quickly.

While we were there we had the opportunity to try the crab cake, and boy was it outstanding. Rodriguez mentioned that creating his crab cake, he wanted to remove as many ingredients as possible while still maintaining its form. We have never had a crab cake as amazing and are still drooling thinking about another one. We also sampled a southwest quail dish that had us rethinking the menu at Vic & Anthony's. To see more pictures of our interview and walkthrough of Vic & Anthony's, click here.

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Press community and help support independent local journalism in Houston.

 

Join the Press community and help support independent local journalism in Houston.