Finally, in early June, Chris Hall stepped back inside Vic & Anthony’s Steakhouse at Golden Nugget. As the general manager, he watched the doors close in March due to the coronavirus shutdown. “I was getting bored at home,” he says. “You can only watch Tiger King so many times. But, fortunately, we were busy again from the get-go. It’s been good. But, it’s also been tough because we miss some of the staff that we want to bring back. That’s a goal, to get to the point where we can bring everyone back.”
Hall knows what it takes to run a successful restaurant, both from the kitchen and the dining room. The Michigan native graduated from culinary school and started his career path as a chef in Oregon, moving to Las Vegas for its stellar reputation in the hospitality industry. After working in kitchens at properties including Palms Place, Hooters and Station Casinos, for the past seven years he’s been in management for the front of the house. He joined the Landry’s corporation, first as assistant general manager at Trevi at The Forum Shops at Caesars, and for the past two years he’s been the manager for Vic & Anthony’s.
When it comes to his management responsibilities, he says he’s firm but fair with his staff. “I’m a stickler for service and creating that guest experience—creating those guest experiences is my favorite part of the job,” Hall says. “And our servers—which 90 percent have been here since day one—help make that happen. Our service is second to none. Their food, wine and beverage knowledge is awesome.”
Rasp-Peary Mule
And now that Vic & Anthony’s is on its way to getting back to some sense of normalcy, Hall and his team can get back to doing what they do best. “The best part about Vegas is everybody’s always celebrating something,” he says. “People want that Vegas experience, to have that once-in-a-lifetime trip, and to be able to be a part of that again feels good.”
Libation: Rasp-Peary Mule
Be one of the first to try Hall’s newest creation—a specialty drink that he recently added to the cocktail menu at Vic & Anthony’s. The Rasp-Peary Mule is mixed with Grey Goose La Poire vodka, St. George Liqueur Raspberry, Fever Tree ginger beer and a squeeze of lemon, plus a couple of fresh raspberries and a candied pear chip (seriously yummy, these things are good!) made in-house. –KM
Benefit: Try the rib cap cut. Hall says it’s the most well-marbled, most-tender steak he’s ever had.
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