Brenda Hill
The Cuisine Scene
News MirrorYucaipa/Calimesa
6/5/08
The Cuisine Scene
Brenda Hill
Black Angus Steakhouse
San Bernardino, CA
San Bernardino, CA
I
don’t often review national chain restaurants, as I believe most people
are familiar with their food and service. But when I learn of something
new, I love to investigate. Recently, I heard that Black Angus had a few new dishes and a delicious new appetizer, so naturally, I wanted to try them.
I love Black Angus, especially the one on Hospitality Lane in San Bernardino.
No matter how stressful the day, when I enter the restaurant, I’m immediately soothed by warm paneled walls and beamed cathedral ceilings. The background music is muted instead of blaring, something that has driven me out of other popular restaurants. The entrance/waiting area is separate from the eating area, which gives each section a feeling of privacy. The bar is separate as well, so the noise of clinking glasses and people enjoying themselves do not intrude on your dinner.
Our server Liroh Delophez, and greeter Miguel Rodriquez, led my friend Von and me to our booth. No tables at Black Angus, just large cozy booths with high backs that provide a sense of intimacy unusual in a large restaurant.
Liroh brought our drinks and their special sweet molasses bread sprinkled with oats. He told us about the new appetizer, a blend of shrimp, spinach, and artichoke hearts in a dip, and when it arrived topped with diced tomatoes and surrounded by thin slices of garlic-parmesan sourdough bread, Von and I found it delicious. The crisp, cheesy bread was the perfect complement to the creamy dip. Some of the other appetizers include a jumbo prawn cocktail, garlic pepper zucchini, and several others, including a sampler platter, ranging from $6.99 to $12.99 for the platter.
Liroh asked if we’d care to try a couple of their wines, and he brought Von a glass of white and a glass of red to sample.
For dinner, Liroh told us about some of their many choices. Known for their steaks, Black Angus offers a variety of cuts served in several ways, either alone or in combination with seafood or ribs. New York strip, ribeyes, teriyaki top sirloins, mushroom, blue filet mignon, and prime rib are some of the selections with prices ranging from $17.99 for the sirloin to $20.99 for the filet mignon. Each selection can be customized for $2.99 with choice of toppings of sautéed onions, baby portabella mushrooms or sweet onions and mushrooms. They serve their own vegetable, broccoli, carrots, and green and yellow squash, or you can upgrade to asparagus for $1.99, exchange the garden salad for a Caesar for $$2.99. They also offer your entrée paired with crab cakes, ribs, prawn, shrimp or a petite lobster tail, and the prices run from $4.99 for the crab cakes to $10.99 for the lobster.
They also have a selection of Dinners for Two which includes an appetizer, choice of entrée with soup or salad and dessert, and each dinner ranges from $22 for the 8 oz grilled salmon to $26 for the 6 oz filet mignon.
John Kalapaca, one of the managers, told us that Stuart Anderson opened the first Black Angus Steakhouse over forty years ago in Washington state, and today there are over seventy-five in eight western states. All their steaks are aged, and supplied by two ranches in Nebraska. The beef is natural, raised without hormones or additives, and each restaurant daily cuts its own steaks and grills them over an open flame. They change their menu periodically, and he expects more additions this summer.
One of their new dishes is top sirloin paired with six shrimp sautéed with white wine and tossed with fresh spinach, and a pork tenderloin glazed in espresso sauce for $19.99. Von chose that dinner with garlic mashed potatoes and a vegetable side of broccoli, carrots, and red and yellow squash. He reported that the steak and pork tenderloin were excellent, but the carrots were a little too tough and dry.
I almost selected the baby back ribs, but the prime rib kept calling. Actually, it was the lobster tail in combination with the prime rib and grilled lemon-garlic prawns that helped me decide. It had been years since I’d had lobster and to have it with the other dishes made it truly special. And I wasn’t disappointed. I, too, thought the carrots in the side vegetable were tough, but the prime rib was tender with very little fat and the lobster was cooked just right. At $29.99, I might not order it every day, but it was my birthday and I enjoyed every bite.
Neither Von nor I had room for dessert, but next time I’ll try their cheesecake, chocolate fudge cake or mud pie. Judging from the meal, the desserts have to be special.
They also have a kid’s menu for children under 12 which includes fries and a dessert of ice cream and hot fudge sprinkles.
In the bar, select drinks are half-price during Happy Hour, Monday thru Friday, 3pm-7pm. And now on Wednesdays, they're offering a half-pound prime rib and mud pie for $14.99. What a deal.
Black Angus Steakhouse
290 E. Hospitality Lane
San Bernardino, CA
909-885-7551
LUNCH HOURS M-SAT. 11:00 AM-4:00 PM
DINNER HOURS M-TH: 4:00 PM-10:00 PM FRI./SAT. 4:00 PM-11:00 PM SUN. 12:00 PM-10:00 PM
HAPPY HOUR MON,TU,TH,FRI. 3 PM-7 PM WED. 3 PM-10 PM
I love Black Angus, especially the one on Hospitality Lane in San Bernardino.
No matter how stressful the day, when I enter the restaurant, I’m immediately soothed by warm paneled walls and beamed cathedral ceilings. The background music is muted instead of blaring, something that has driven me out of other popular restaurants. The entrance/waiting area is separate from the eating area, which gives each section a feeling of privacy. The bar is separate as well, so the noise of clinking glasses and people enjoying themselves do not intrude on your dinner.
Our server Liroh Delophez, and greeter Miguel Rodriquez, led my friend Von and me to our booth. No tables at Black Angus, just large cozy booths with high backs that provide a sense of intimacy unusual in a large restaurant.
Liroh brought our drinks and their special sweet molasses bread sprinkled with oats. He told us about the new appetizer, a blend of shrimp, spinach, and artichoke hearts in a dip, and when it arrived topped with diced tomatoes and surrounded by thin slices of garlic-parmesan sourdough bread, Von and I found it delicious. The crisp, cheesy bread was the perfect complement to the creamy dip. Some of the other appetizers include a jumbo prawn cocktail, garlic pepper zucchini, and several others, including a sampler platter, ranging from $6.99 to $12.99 for the platter.
Liroh asked if we’d care to try a couple of their wines, and he brought Von a glass of white and a glass of red to sample.
For dinner, Liroh told us about some of their many choices. Known for their steaks, Black Angus offers a variety of cuts served in several ways, either alone or in combination with seafood or ribs. New York strip, ribeyes, teriyaki top sirloins, mushroom, blue filet mignon, and prime rib are some of the selections with prices ranging from $17.99 for the sirloin to $20.99 for the filet mignon. Each selection can be customized for $2.99 with choice of toppings of sautéed onions, baby portabella mushrooms or sweet onions and mushrooms. They serve their own vegetable, broccoli, carrots, and green and yellow squash, or you can upgrade to asparagus for $1.99, exchange the garden salad for a Caesar for $$2.99. They also offer your entrée paired with crab cakes, ribs, prawn, shrimp or a petite lobster tail, and the prices run from $4.99 for the crab cakes to $10.99 for the lobster.
They also have a selection of Dinners for Two which includes an appetizer, choice of entrée with soup or salad and dessert, and each dinner ranges from $22 for the 8 oz grilled salmon to $26 for the 6 oz filet mignon.
John Kalapaca, one of the managers, told us that Stuart Anderson opened the first Black Angus Steakhouse over forty years ago in Washington state, and today there are over seventy-five in eight western states. All their steaks are aged, and supplied by two ranches in Nebraska. The beef is natural, raised without hormones or additives, and each restaurant daily cuts its own steaks and grills them over an open flame. They change their menu periodically, and he expects more additions this summer.
One of their new dishes is top sirloin paired with six shrimp sautéed with white wine and tossed with fresh spinach, and a pork tenderloin glazed in espresso sauce for $19.99. Von chose that dinner with garlic mashed potatoes and a vegetable side of broccoli, carrots, and red and yellow squash. He reported that the steak and pork tenderloin were excellent, but the carrots were a little too tough and dry.
I almost selected the baby back ribs, but the prime rib kept calling. Actually, it was the lobster tail in combination with the prime rib and grilled lemon-garlic prawns that helped me decide. It had been years since I’d had lobster and to have it with the other dishes made it truly special. And I wasn’t disappointed. I, too, thought the carrots in the side vegetable were tough, but the prime rib was tender with very little fat and the lobster was cooked just right. At $29.99, I might not order it every day, but it was my birthday and I enjoyed every bite.
Neither Von nor I had room for dessert, but next time I’ll try their cheesecake, chocolate fudge cake or mud pie. Judging from the meal, the desserts have to be special.
They also have a kid’s menu for children under 12 which includes fries and a dessert of ice cream and hot fudge sprinkles.
In the bar, select drinks are half-price during Happy Hour, Monday thru Friday, 3pm-7pm. And now on Wednesdays, they're offering a half-pound prime rib and mud pie for $14.99. What a deal.
Black Angus Steakhouse
290 E. Hospitality Lane
San Bernardino, CA
909-885-7551
LUNCH HOURS M-SAT. 11:00 AM-4:00 PM
DINNER HOURS M-TH: 4:00 PM-10:00 PM FRI./SAT. 4:00 PM-11:00 PM SUN. 12:00 PM-10:00 PM
HAPPY HOUR MON,TU,TH,FRI. 3 PM-7 PM WED. 3 PM-10 PM
