Brentwood's newest fine-dining locale, Vic Stewart's, doesn't open for dinner until 5 p.m., but a line of people is already forming in the main entryway seeking a chance to purchase gift certificates or make reservations for the upcoming holiday festivities and it's only 1 p.m.
John Herrington, owner of Vic Stewart's, said he's overwhelmed by the response the restaurant has received since opening two weeks ago. We don't even have the signs up outside yet, but we are sold out night after night, Herrington said. It's always a packed house. It's unbelievable, beyond my expectations. We sold 300 dinners this past Saturday. It's phenomenal.
Herrington said it was always his dream to open a restaurant. He named the place Vic Stewart's in honor of his grandfather. He was an especially good grandfather to me and my brother. He was the kind of grandpa everyone wants to have. He was an amazing man and was influential in my life, so I named the place after him.
I did that for two reasons. One, to honor him, but more importantly because the man loved to eat. He would have loved this place. He loved steak, so that's where I got the concept for the steakhouse.
Vic Stewart's began 15 years ago in Walnut Creek, and when Herrington decided it was time to open a second restaurant, Brentwood seemed like an obvious choice. My daughter lived here years ago, so I was familiar with the area. I like it here. It's a growing city, a neat town. There's a new wave of business coming this way, and I wanted to be one of the first to set roots here before Brentwood becomes the center of the county.
Herrington knew the restaurant would be a hit here because Brentwood has never seen anything like Vic Stewart's. There are four dining rooms, a bar and bistro, and a banquet room. Plus, the food is excellent, according to Herrington. Now I'm not just saying that. We use the finest meats. You won't find this stuff in the grocery store. It might be more expensive, but the quality of the food is more than worth it.
While Herrington has expanded the menu to include seafood and pasta, the steaks remain the most popular items. There are such delicacies as Dry-Aged Ribeye Cowboy Cut with roasted red peppers and green peppercorn demi-glace, or Bone-In New York Steak with a house dry rub, topped with a port wine and sage compound butter.
The newest item on the menu, a Brentwood exclusive, is the Meatloaf, which is prepared with filet mignon wrapped in smoked bacon and topped with a sage demi-glace, accompanied with buttermilk garlic mashed potatoes. A savory dish for $18.
There are other mouthwatering dishes such as Classic Surf and Turf, featuring a large lobster tail and filet mignon with saut