Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!
Last Friday, I was invited at Angus Club Steakhouse, a restaurant that opened its doors in February 2014. Yes, it is a steakhouse, one more in a city that got plenty. So, what would make Angus Club standout? The food? The service? That's what I wanted to know.
For sure the place is impressive: from the entrance that has this long hallway to the dining rooms: a small one on the top floor to a larger one downstairs that can fit 150 guests. But what I loved were the multiple private party rooms, each of them having their own character.
Decor wise, it is definitely elegant, but you do not get the same feel you get in lots of steakhouses: a dark place with dark mahogany wood, mainly reserved for a male clientele. No, at Angus Club, the dark wood has been replaced by a brighter reclaimed barn wood, rendering a lighter atmosphere and making this place gender neutral.
But, what about the steaks? I got to speak with the owners Dino, Margent and Zef, as well as Executive Chef/co-owner Edward Avdyli who hand picks each piece of cattle (USDA prime only) and ages it for 30 to 35 days, few days more than the usual 28 days aging, so the meat is tender and juicer.
I was ready to try the food and, few minutes after we sat at our table, they brought us a much expected bread basket and butter:
And some steak sauce:
There are only two reasons why I use steak sauce: the first one is because there is a problem with the steak I am eating, whether it is because it is dry or tasteless. The second one is when I have beefsteak tomatoes or a thick slice of Canadian bacon. And guess what? I got the latter!
The smell of the bacon was sublime and yes, it is fatty, but so addictive. I was glad they had that as an appetizer as it is often missing from steakhouses' menu.
The second appetizer was the crab cake.
For me, crab cake is a must-have on the menu, but I am always wary that either there would be too much filler, or that they would use meat from the claw that tends to be sweeter and less tasty. At Angus Club, it was perfect: it was crab, crab and crab.
Then came the long awaited steaks! Filet mignon for Jodi, beautifully cooked medium.
And my favorite: the rib eye, that I ordered medium rare.
I should mention that they came in very hot plates, so you could hear them sizzling, like hearing angels singing to my ears... These steaks were delicious and the first bite, as well as the subsequent ones, were divine: the meat was tender and juicy, with a nice char on top, and a slight hint of kosher salt. The ribeye was deliciously fatty and paired perfectly with the glass of Pinot Noir I ordered.
We also ordered some great sides; sides are important in a steakhouse as their have to complement the meat. At Angus Club, they have a nice selection and I was glad that they have my favorite side: Mac and Cheese. Ok, let me correct: truffle Mac and Cheese!
It was very good, although I would have preferred it creamier.
The second side was the truffle steak fries:
The truffle part is an option, but how could we resist? They were good, cooked all the way through.
The last side was the sautéed mushrooms, a delicacy.
They were sautéed with slices of garlic that were delicious (and yes, I was protected from vampires for the entire week end).
After such a meal, how could we refuse dessert? Well, we did not and ordered some of their recommended dishes. The first one is a classic, but with a twist: the coconut tiramisu.
If you follow this blog, you know that Jodi loves coconut, so she was definitely in heaven. On my side, I preferred the key lime pie.
It was a fantastic dessert: sweet, but not too much, perfect anyway with some shlag (whipped cream) that cut some of the sweetness.
A decaf espresso closed the deal for me, a tea for Jodi.
We had an awesome meal at Angus Club Steakhouse: we felt welcomed and the food was delicious. Of course, they knew that I was there for a review as they invited me, but I observed how attentive and engaging the owners and the staff were to other customers. Our waiter was also taking care of tables next to us and I could see that he took good care of them too, talking with mouth watering details of the menu and making sure that they did not need anything. Would I go back? Hell, yeah!
Enjoy (I did)!
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