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2013-05-13
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photos and more: http://andmorefood.wordpress.com/2013/05/13/black-angus-steakhouse-town/great steaks – and for incredible value – in this steakhouse located just outside orchard parade hotel. in a food climate that allows fancy restaurants to masquerade as steakhouses, serving exorbitantly-priced steaks without even the comfort of sides to lubricate the deal (paying for sides that ought to be there is one thing – and what are these double-digit figures for a mound of mash and a few skinny beans
great steaks – and for incredible value – in this steakhouse located just outside orchard parade hotel. in a food climate that allows fancy restaurants to masquerade as steakhouses, serving exorbitantly-priced steaks without even the comfort of sides to lubricate the deal (paying for sides that ought to be there is one thing – and what are these double-digit figures for a mound of mash and a few skinny beans), this place is a godsend if you love your meat and have a beef with those newfangled places. it’s a return to true old-school american steakhouses where you sit down to an expertly-cooked slab of meat and sides, no fancy-schmancies.
the restaurant is done up in true old-school american, with a cosiness that belongs in your (american) grandma’s house, and service staff who are both effiient and terrifically friendly. it’s a homey type of place – paper napkins and dim-lit booths, and large plates of beef. I love it.
there are a choice of meats on the menu – different cow cuts, chicken and seafood – all attestably good; but I come for the beef. I’m pretty simple – always a medium-rare sirloin – but there are a range of cuts to suit your fancy. it’s not the sort of restaurant where you get a diagram of a cow from which you pick a favored cut, but what they have will keep most of us happy (finickies aside, of course). the beef is pink as you order it – juicy and beefy and tender and wholly satisfying, the potatoes fluffy and delicious, and the vegetables bright green and simply salted.
we’ve never made it to dessert here – usually too stuffed, but there’s a mud pie and chocolate fudge cake calling my name on that menu.
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