My girlfriend did some cool things at work and was rewarded with a Gift Certificate for The Angus Barn. I promised to foot the rest of the bill and off we went.
For those of you not from the Raleigh area, this is the place to go for a steak. It may cost an arm and a leg, but i can guarantee you, that it will be delicious. I got my reservation in a week or so in advance. We arrived and were greeted by a hostess who sent us down to a second host/manager in front of another computer who promptly showed us to our table. There we were greeted by Doug, our friendly and knowledgeable Server (and certified Sommelier).
You are allowed to bring in your own wine, for a small corking fee, and we did just that. Doug properly introduced us to our first glass of wine, as well as the hors d'oeuvres on the table. Two cheese spreads, one of Cheddar/Bleu and a Sharp Cheddar, along with homemade crackers, and let's not forget the relish plate complete with jumbo stuffed olives and pickles. I heard this place was expensive, but this whole spread was free, I couldn't believe it, free.
I could have just finished up there, paid for the check and left, but Lauren insisted we order some food. A Shrimp Cocktail later and I was warming up to the idea of the main course myself.
She decided on the 7 oz. Bacon Wrapped Filet Mignon ($32) and I got the 13 oz. Ribeye ($34) with Roquefort Cheese and Balsamic Glaze topping ($4). They each came with a salad and a side. She grabbed up the Spinach salad with warm Poppyseed Dressing while I got the wedge, "for the Bleu Cheese lovers in the group", which contains (Bleu I think) cheese crumbles well as a chunky Bleu Cheese dressing. I simply loved it, that is until I tasted her Spinach salad. Then I wondered why I didn't order one myself. The warm poppyseed dressing was one of the top 3 dressings I have ever had. Boy am I glad I got to finish off the other half of her salad.
The steaks came, perfectly cooked, Medium Well for Lauren (hates blood in her food), and Medium Rare for myself. We both got the loaded baked potato, which Doug personally stuffed full of Cheese Bacon and Sour Cream, table-side. The Ribeye was great, but I guess I like Filet better and wished I had ordered the 10oz. instead. I would like to note, I was able to enjoy this meal again the next day for lunch, when I was glad I got the hefty Ribeye. Also, at dinner the Roquefort Cheese was a little overpowering, although a tasty delight the next day. The next time I will get it "Oscar", with Asparagus, Crab and Hollandaise, that can't possibly disappoint. Lauren was thrilled with her Steak and we were off to dessert. Oh no!, I almost forgot the bread. An abundance of Texas Toast soaked in butter made its way to our table, during our Steak, err main course, and was another treat the next day when I crisped it up in a frying pan.
Doug presented an enormous array of delights, from the Gran Marnier Parfait, to the Sawdust Pie, they all looked like I should take them home with me. We decided on a piece of the Chocolate Chess Pie and Blackberry Cobbler with Vanilla Ice Cream. However, at the slightest mention of my love for Cinnamon Ice Cream, Doug made sure to include a small scoop on the side when the desserts made it to the table. Perfect, full, but a perfect ending to a lovely night. Afterward, we were personally escorted on a tour of the Barn, the kitchen, wine cellars (complete with their own kitchens and dining rooms) and upstairs Wild Turkey Bar & Lounge. Hopefully, it won't be as long until we can get back for another Filet. Got something to celebrate? take it to The Angus Barn.
The Angus Barn
9401 Glenwood Avenue
(Highway 70 at Aviation Parkway)
Raleigh, North Carolina 27617
M- F 5:30 - 10:30 PM
Sat - 5 - 10:30 PM
Sun - 5 - 10PM
Wild Turkey Lounge
M - F 4:30 - 11PM
Sat - 4- 11PM
Sun - 4- 10PM
Croissant Breakfast Sandwich - Buttery Flaky Croissant, lightly toasted Mayo Heirloom Tomato Half of Ripe Avocado Fried Egg Sharp Cheddar
6 years ago