LIVEN UP WINTER WITH THESE TEMPTING NEW CONCOCTIONS AT BLACK ANGUS

Printer-friendly versionPrinter-friendly version Share this

 

 

 

By Miriam Raftery

 

 

February 24, 2018 (El Cajon) – What better way to brighten up those mid-winter doldrums than with some cheery new cocktails, a sweet and spicy appetizer, Alaska King Crab combo dinner and decadent new dessert now available at Black Angus restaurants?

I stopped by to sample the new additions, along with staffer Reina Menasche.  We started our feast with sweet and spicy cauliflower, served crispy with just enough zing for a zestful start to a delightful dining session. 

Next came the Alaskan King Crab combo paired with a choice of meaty options; we opted for flame-grilled filet mignon topped with a new garlic butter, mushrooms and onions; other choices included prime rib and top sirloin, each served with a choice of sides.

The portion of King Crab legs proved generous, if an adventure to crack and extra the succulent morsels of crab meat inside.  (If you want this dish, best to hurry – in a couple of weeks it will be replaced by  lamb for the spring/Easter season.)

I opted for roasted brussel sprouts and potatoes au gratin as my sides, both very good; each entree also comes with molasses bread.

Barbara, the bartender who has been hand-mixing drinks at Black Angus for 21 years, tells us she uses hand-squeezed fruit juices for her concoctions. 

My favorite was the Sparkling Blood Orange Margarita, made with Sauza Blue Reposada, 100% Blue Agave Tequila hand-shaken with fresh lime, agave nectar and blood orange juice, topped with champagne for a bubbly sweet yet tart treat.

Reina loved the extra-large Cranberry Orange Cooler, a non-alcoholic concoction with tart blood orange puree, cranberries and house-made citrus soda.

The Cowboy Whiskey Sour was a satisfying surprise, not a drink I’d ordinarily have ordered but thoroughly enjoyable, fruity but not sweet. It’s made with Jim Beam Kentucky straight bourbon shaken with house-made fresh lemon sour and a squeeze of sweet orange juice, topped with a spiked cherry.

The last of the new cocktails is Blueberry Bourbon Buck, a stronger concoction made with Woodford Reserve shaken with fresh lemon sour, blueberry and Q Ginger beer for a smooth yet potent libation.

We topped off our meal with a chocolate-orange layer cake, a rich, dark chocolate cake layered with orange marmalade and orange buttercream, wrapped in decadent dark chocolate frosting.  Yes, it’s every bit as delicious as it sounds!

“The new menu items are a favorite with our staff,” says Joey Fazio, general manager.  It's not hard to see--and taste--why.

I've eaten here many times in the past with my family, and the service has always been great, too. The season dishes and drinks make it fulfilling to return at all times of the year to savor what's new.

Black Angus has been serving up steaks and other fare for 54 years, since 1964.  There are several locations in our region; we stopped in at the El Cajon location, where an added bonus is booth seating with high backs for a rarity nowadays – ample quiet for private dinner conversations, though there’s also a bar area for those seeking high-energy, mixing and mingling or watching sports while savoring the latest winter wonders on the menu.

For more information,  visit www.BlackAngus.com.