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  • Anthony's...just as good as its former Terzetto's. Same great steaks and seafood (according to Hubby) and same great service. We only had one iffy time while it has been Anthony's and our server corrected the problem immediately and professionally. To preface this, we NEVER send back food but our steaks were clearly overdone; my filet was ordered medium but came out well done while Hubby's bone-in ribeye was ordered medium rare but, came out medium-medium well. Again, I can't stress how well our server handled the situation. When we go out for steaks, we're pretty much creatures of habit, filet mignon, ribeye, or bone-in ribeye. Steaks at Anthony's are top-notch and can rival any steakhouse on the Strip. Steaks do come with complimentary sauces such as bearnaise, bordelaise, and peppercorn--try the bordelaise!!!! Another thoughtful note Anthony's provides for their steak diners are the complimentary roasted tomato topped with parmesan and a petite mixed greens salad with a very light lemon viniagrette. For those of you who like french onion soup, please note they must've changed their recipe when they transitioned from Terzetto's to Anthony's. The french onion soup tastes like it has tomato sauce/paste in it now; it used to be a robust beef stock flavor. Sides are very good here. I highly recommend their creamed corn. Tater tots should be ordered only if you are having a very light dinner, as they're very dense and heavy. Again, service is A to A+ and can also rival some of the most elite steakhouses on the Strip. The contemporary decor in Anthony's hasn't changed much since it was Terzetto's. It's still a very large restaurant with tons of seating options. It has the oyster bar adjacent to it and a regular drinking bar off to the side. Great place for dinner!
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