Vince Young accomplished everything there was to accomplish in college football, reaching countless rushing & passing milestones, winning the most thrilling national championship ever, and becoming the first player ever to give the Heisman the Heisman. Now he's back for more, with Vince Young Steakhouse.
Launched by #10 and chef'd by a family friend educated at the Texas Culinary Academy, VYS is a subtly track-lit meat-feasting destination segmented by room-dividing wine racks, brass chain curtains, and snaking brown & dark burnt-orange booths, with memorabilia tastefully limited to twin Rose Bowl photos of Vince covered in confetti as he celebrates USC's victory...wait, we won? Cheerleaders are founts of misinformation. The USDA Prime's served classically simple (kosher salt + crushed black pepper rub), with cuts ranging from the titanic (22oz Bone In Rib Eye or Porterhouse) to the sensibly gut-busting with The Perfect 10: a Wagyu NY Strip from Strube Ranch in Pittsburg, Texas, a great place to raise kids drug-free, because there is no "H". They're also plating local/seasonal entrees like braised short ribs (w/ goat cheese grit cake and braised greens), pork chops (w/ baked apples, sweet potato mash, and haricot verts), and two dishes requested by Invincible himself: grilled salmon with sauteed sorrel, potato celery root hash & grapefruit beurre blanc, and the Farm to Table Salad with apples, goat cheese, pecans, and white balsamic, though it should be Wright balsamic, 'cause if you spare the Rodrique you spoil the child.
For sips, there are over 200 bottles of
Gatorade vino, and there's a specialty cocktail menu in the works, because neglecting to offer hard liquor would be totally Bush league.