BLACK ANGUS STEAKHOUSE
SERVING SOLID STEAKS FOR OVER 50 YEARS

Let’s face it, not every meal is going to be a five-star affair. Our wallets and waistlines couldn’t handle that. Sometimes we just want a solid meal without the need for overindulgence.

But let’s be honest, we do have standards and we’re not about to short change ourselves when it comes to taste. So, imagine my surprise when I found myself in Burbank in the mood for a steak and it was Black Angus Steakhouse that came to the rescue.

Black Angus you say? Yup, the American restaurant chain founded in 1964 has specialized in steaks for decades. While we’re not talking steaks on par with CUT by Wolfgang Puck here, we’re also not paying astronomical prices either.

During our recent visit for dinner we had to start with a Boilermaker, in our case the Irish Up—a Guinness Stout and shot of Jameson. The popular Cowboy Up comes with a 16oz Black Angus Bullseye Brew and a shot of Jack Daniels. Your best bet here is to keep your drinks simple. Margaritas are aplenty and there are always seasonal drinks offered but if you’re in the mood for a cocktail, stick with The Classic Martini, Top Shelf Martini or Bullseye Old Fashioned.

We started our night with the highly recommended Baked Spinach & Artichoke Dip with parmesan, Jack and cream cheeses under a crunch bread crumb topping, served hot in its own skillet with tortilla chips. This is a really good starter to share.

And, well, just because, we had to try the Wagon Wheel Sampler Platter loaded with crispy fried garlic-pepper zucchini, chipotle buffalo chicken tenders, loaded potato skins, and shrimp cocktail. Yes, it was a gluttonous affair right from the start. But how can you not try all these wonderful appetizers all at once?

I took no solace in ordering the Wedge Salad—a classic steakhouse staple. A Wedge Salad is no “I’m eating salad” diet item, but it was damn tasty. It’s kind of a must when dining at a steakhouse.

At Black Angus, the steaks are the superstars and the signature cuts of beef include Filet Mignon, Top Sirloin, New York Strip, and Ribeye Steak. They are also known for Prime Rib, Porterhouse pork chop, and burgers but we stuck to steaks, which are made to order and your cooking options include Blood Rare, Rare, Medium Rare, Medium, Medium Well, and Well Done. Depending on various specials and promotions, you might be able to tack on lobster or crab to your meal. We were able to add wild prawns (Jumbo Argentinian Pink Wild-Caught Prawns to be exact), which was a great addition.

Your steak comes with your choice of butters and toppers. The sautéed fresh baby portabella mushrooms, and sautéed sweet onions are highly recommended. For sides, you can’t go wrong with the Mac & Cheese, Loaded Baked Potato or Au Gratin Potatoes.

While dessert will most likely be overkill, Black Angus does offer free Sky-High Mud Pie with an order of its slow roasted Prime Rib every Wednesday. Wednesday is also a favorite as all wine bottles are half off with the purchase of an entrée.

While Black Angus may not have the prestige of a Mastro’s Steakhouse or BOA or Flemings, I left happy and satisfied. It’s a casual spot that won’t break the bank and offers hearty and plenty some eats.

Black Angus Steakhouse is located throughout SoCal, including restaurants in Burbank, the South Bay, Northridge, Valencia, and Santa Ana.

Story & Photography By Jose Martinez

Some Photography Courtesy Of: Black Angus Steakhouse