User Reviews for Vics Embers Supper Club

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Nov 20, 2007 by Barry from Ocala, FL
Overall Rating: 10
Food:[10] • Service:[10] • Atmosphere:[10]

• Cooking the fresh fettuccini Alfredo at the table.
• Put a sprig of rosemary in the olive oil decanters.

“After last months train wreck, we were really ready for quality, experience, and atmosphere for this months excursion. Friends of ours at the American legion suggested we try Vics Embers. Although the name suggests that the fire department had just departed the scene, Vics was everything that several of our previous outings were not. Outstanding! The optional valet parking was a nice start to entering a comfortable dining room and being seated by none other than Vic himself. Pre dinner refreshment service was snappy and knowledgeable and the carafe of cabernet sauvignon we selected set the mood for the next hour or so. The menu of appetizers and main courses was just amazing. Where some establishments would have a half dozen of their specialties, Vics has pages of sophisticated, complex and diverse selections. Each one a masterpiece. We passed on one of our favorites, little snail critters in garlic butter, and shared a tuna carpaccio appetizer. The yellow fin was sliced razor thin and drizzled with a balsamic reduction and topped off with 1/8 inch thick deep fried potato slices. It was superb but only a tease as to what was coming next.Faye ordered veal Oscar which was prepared perfectly and covered in a béarnaise sauce infused with ample amounts of crabmeat and topped off with al dente cooked white asparagus. A small bowl of what can only be considered as the best mashed sweet potatoes we have ever had was mixed with a bit of brown sugar and a dash of maple syrup reminding us both that fall is here. It was definitely a well planned and well presented entrée. I selected the blackened prime rib which came with a pile of mixed veggies and a side order of fettuccini Alfredo (my favorite food in all of the land). The steak was cooked to perfection and was easily 1 ½ inches thick and more than this human could eat in one seating. The staff prepared the pasta right at the table. It was nice and one of those things that make for memorable moments and finer bistros. It was difficult, but we left room for desert and shared a sambuca strawberry flambé. Also prepared at our table, freshly made ice cream was covered in a mixture of fresh strawberries, sambuca and 151 rum and set aflame to burn off the alcohol. What remained was a sugary stroll through strawberry ice fields. It was a wow. Topped of with a glass of baileys Irish cream and a glass of chilled anisette, Vics embers will go down as our best culinary excursion yet and deserves our highest rating. Total cost included gratuity. Dress nice, reservations not accepted. 5 stars.”

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