Upon entry, guests will notice the restaurant’s chic interior. The dining room is arranged with tables for four and plush booths that make for a night of lounging. A wall of wine bottles divides the restaurant entryway and bar with the rest of the dining space. Despite its large size, though, the restaurant still feels intimate.
We started our night with a round of cocktails. The Papa Doble, a Treat Oak Rum, Luxardo, and fresh lime and grapefruit juice mixture, was sweet and light, while The Ginger Squeeze, a combination of Rebecca Creek Whiskey, St. Germaine, Caton, and fresh squeezed lime juice, was potent but balanced. Both offered a perfect intro into the restaurant’s attention to quality flavors and details.
The restaurant’s menu is organized into five sections: starters, steaks, steak additions, á la carte sides, and entrees. It’s suggested guests order an entrée per person, an appetizer or a side or two for the table, as the meat dishes are served alone. Every party is presented with a breadbasket that includes a few pieces of focaccia and home made cornbread muffins.
The crab cakes caught our attention. A classic seafood dish, these crab cakes stood out from others we’ve tasted in the past. The crabmeat was soft and tossed in a jalapeño aioli that lent a creamy texture and subtle kick to the dish’s overall flavor. Topped with a handful of greens, the dish incorporated that crunch we desired and a picture worthy presentation.
Per our server’s recommendation, we ordered a glass of wine to accompany the main event. I ordered a glass of the Mount Veeder, a Cabernet Sauvignon from Napa Valley, and my dinning companion ordered a glass of the Bell Wine Cellars Red Wine Blend from Napa Valley as well. Both were a delight.
Entrées were next. Naturally, we opted for the bone-in prime rib-eye and asked for it to be served medium-rare. The restaurant is known for its USDA prime steaks, and this dish lived up to expectation; the meat was cooked and charred just right. It’s no wonder these cuts are served solo—the steak’s flavor alone is enough to satisfy an entire meal.
We decided on the roasted lamb rack for our second entrée. The extensive steak menu enticed us, but our server spoke volumes of this dish. We’re here to echo his praise. The dish is served with roasted carrots and asparagus and a creamy blue cheese tart. Every element complemented the next, but the standout ingredient was the meat’s raspberry sauce. It was the perfect combination of sweet and tart.
For our sides, we selected the brussel sprouts and bacon mac and cheese. While they might be the less sexy option on the menu, the sprouts left a lasting impression. Cooked in bacon grease, they offer a smoky, meaty flavor that further supports the restaurant’s specialty.
The mac and cheese didn’t fall far behind. This side is cooked with multiple cheeses, heavy cream, and topped with (more) shredded cheddar cheese. The crispy top and decadent center make this side a meal of its own.
By the time we finished our entrées, the thought of dessert seemed impossible. Still, though, we couldn’t resist sampling a few of the restaurant’s homemade desserts. We chose the flourless chocolate torte and the chef’s seasonal sorbet. The light and refreshing tartness of the raspberry sorbet complemented the dark chocolate’s bold flavor perfectly.
At the start of the evening, we knew we were in for a delicious meal. But after our final bite, we realized an evening at Vince Young Steakhouse is nothing short of a memorable experience. From the cozy, yet luxurious décor to the attentiveness of the restaurant staff to the beautifully presented—and equally tasty—dishes, this downtown steakhouse lives up to every expectation.
Feature photo via Facebook.