The Cuisine Scene
Black Angus Steakhouse
San Bernardino, CA
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.
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
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.
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.
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
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.
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
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