Customers are coming to Black Angus Steakhouse in 2024 for the same reasons as they did in 1964, according to Deborah Shapiro, vice president of growth.
“People want to get the best quality steak for their money.”
The chain has been known for affordability and Western atmosphere for 60 years, she said in a recent phone interview.
But as Black Angus markets its diamond anniversary, it is also heading in new directions.
The actual anniversary is April 1, Shapiro said, and Black Angus will celebrate with a $19.64 Retro Special that includes a 6-ounce sirloin steak marinated in a whiskey pepper sauce and served with crispy onion strings and two sidekicks, as the chain calls its sides. It will be available April 1-7, along with $2 margaritas and drink specials.
The restaurant chain is also serving brunch 11 a.m.-3 p.m. Saturday and Sunday throughout April. The menu is beefy and includes such items as a Steak Breakfast Burrito and Tomahawk & Eggs for Two, plus items such as Molasses Bread Avocado Toast and the usual mimosas and Bloody Marys.
Black Angus Steakhouse in Burbank on Friday, March 8, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Black Angus Steakhouse in Burbank on Friday, March 8, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Server Alex Chavez brings food to customers at the Black Angus Steakhouse in Burbank on Friday, March 8, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Black Angus Steakhouse in Burbank on Friday, March 8, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Black Angus Steakhouse in Burbank on Friday, March 8, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Diamond Cut Prime Rib: served with Atomic Raw Horseradish, house-made Au Jus at Black Angus Steakhouse in Burbank on Thursday, March 7, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
BBQ Burnt Ends Green Chile Mac and Cheese at Black Angus Steakhouse in Burbank on Thursday, March 7, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Oscar Top, a 16oz. ribeye topped with lobster, Oscar includes: fresh Lobster, Béarnaise Sauce and fresh grilled asparagus at Black Angus Steakhouse in Burbank on Thursday, March 7, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Fernando Garcia Director of Culinary Operations, prepares a Tomahawk Steak Dinner for two, a 36-ounce Tomahawk Ribeye with signature steakhouse butter to top, served with four Classic Sidekicks, soup or salad, and one appetizer and dessert at Black Angus Steakhouse in Burbank on Thursday, March 7, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Oscar Top, a 16-ounce ribeye topped with lobster, Oscar includes: fresh Lobster, Béarnaise Sauce and fresh grilled asparagus at Black Angus Steakhouse in Burbank on Thursday, March 7, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Jenni Salazar, drector of training, prepares a Gold Strike Margarita, glass with ½ Kosher salt rim, lime wedge, Corazon Blanco Tequila, Patrón Citrónge Liqueur and fresh lime-agave mix, at Black Angus Steakhouse in Burbank on Thursday, March 7, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Oscar Top, a 16-ounce ribeye topped with lobster, Oscar includes: fresh Lobster, Béarnaise Sauce and fresh grilled asparagus at Black Angus Steakhouse in Burbank on Thursday, March 7, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Supreme Stuffed Baked Potato: Broccoli and Queso: broccoli, queso cheese sauce, onion straws and garlic butter at Black Angus Steakhouse in Burbank on Thursday, March 7, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Supreme Stuffed Baked Potato: Bacon and Bleu, bacon: blue cheese crumbles, Chipoltle ranch and green onions at Black Angus Steakhouse in Burbank on Thursday, March 7, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Fernando Garcia, director of culinary operations, prepares a Tomahawk Steak Dinner for two, a 36-ounce Tomahawk Ribeye with signature steakhouse butter to top, served with four Classic Sidekicks, soup or salad, and one appetizer and dessert at Black Angus Steakhouse in Burbank on Thursday, March 7, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Protein ad Grain Bowl with grilled steak, fresh cucumbers, red cabbage, shredded carrots, diced tomato, caramelized onions, signature crispy zucchini, base of the bowl is fresh greens and 5-grain rice pilaf and drizzled with Balsamic vinaigrette at Black Angus Steakhouse in Burbank on Thursday, March 7, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Supreme Stuffed Baked Potatoes:
Bacon and Bleu: Bacon: Blue Cheese Crumbles, Chipoltle Ranch, Green Onions,
BBQ Pork: BBQ Sauce, Pork Rib, Queso cheese sauce, Tortilla strips, Cotija Cheese, Broccoli and Queso: Broccoli, Queso cheese sauce, Onion straws, Garlic Butter and BBQ Burnt Ends Green Chile Mac and Cheese at Black Angus Steakhouse in Burbank on Thursday, March 7, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Jenni Salazar, director of training, prepares a Strawberry Lemon Drop, a martini glass with a ½ Sugar Rim, lemon wedge, red color Smirnoff Vodka, fresh lemon, strawberry and cranberry, shaken, at Black Angus Steakhouse in Burbank on Thursday, March 7, 2024.
(Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Fernando Garcia, director of Culinary operations, prepares a Tomahawk Steak Dinner for two, a 36-ounce Tomahawk Ribeye with signature steakhouse butter to top, served with four Classic Sidekicks, soup or salad, and one appetizer and dessert at Black Angus Steakhouse in Burbank on Thursday, March 7, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Fernando Garcia, director of culinary operations, prepares a 16-ounce ribeye topped with lobster at Black Angus Steakhouse in Burbank on Thursday, March 7, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Supreme Stuffed Baked Potato: Broccoli & Queso, broccoli, queso cheese sauce, onion straws and garlic butter at Black Angus Steakhouse in Burbank on Thursday, March 7, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Fernando Garcia Director of Culinary Operations, preparing steaks at Black Angus Steakhouse in Burbank on Thursday, March 7, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
BBQ Burnt Ends Green Chile Mac and Cheese at Black Angus Steakhouse in Burbank on Thursday, March 7, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Jenni Salazar, Director of Training, prepares a Gold Strike Margarita, glass with ½ Kosher salt rim, lime wedge, Corazon Blanco Tequila, Patrón Citrónge Liqueur and fresh lime-agave mix, at Black Angus Steakhouse in Burbank on Thursday, March 7, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Loaded Steakhouse Fries, melted cheese, sour cream, fresh house-made guacamole and pic de gallo, grilled steak and fries tossed in roasted jalapeño butter, at Black Angus Steakhouse in Burbank on Thursday, March 7, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Jenni Salazar, Director of Training, prepares a Gold Strike Margarita, glass with ½ Kosher salt rim, lime wedge, Corazon Blanco Tequila, Patrón Citrónge Liqueur and fresh lime-agave mix, at Black Angus Steakhouse in Burbank on Thursday, March 7, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Crab and Potato Cake, 2 cakes topped with a whipped feta and cucumber dressing, at Black Angus Steakhouse in Burbank on Thursday, March 7, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Crab and Potato Cake, 2 cakes topped with a whipped feta and cucumber dressing, at Black Angus Steakhouse in Burbank on Thursday, March 7, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Loaded Steakhouse Fries, melted cheese, sour cream, fresh house-made guacamole and pic de gallo, grilled steak and fries tossed in roasted jalapeño butter, at Black Angus Steakhouse in Burbank on Thursday, March 7, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Protein ad Grain Bowl with grilled steak, fresh cucumbers, red cabbage, shredded carrots, diced tomato, caramelized onions, signature crispy zucchini, base of the bowl is fresh greens and 5-grain rice pilaf and drizzled with Balsamic vinaigrette at Black Angus Steakhouse in Burbank on Thursday, March 7, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Diamond Cut Prime Rib: served with Atomic Raw Horseradish, house-made Au Jus at Black Angus Steakhouse in Burbank on Thursday, March 7, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Crab and Potato Cake, 2 cakes topped with a whipped feta and cucumber dressing, at Black Angus Steakhouse in Burbank on Thursday, March 7, 2024. (Photo by Hans Gutknecht, Los Angeles Daily News/SCNG)
Brunch started as a lead-in to the actual anniversary, which Shapiro said is April Fools’ Day, but is part of what she called a year full of fun.
‘You leave feeling full’
Black Angus was founded by the late Stuart Anderson, a World War II veteran from Washington state. He wasn’t a cowboy but could dress the part. He also wasn’t a cook but found he had a taste for the restaurant business, according to his 2016 obituary.
He got his start by buying a hotel with a restaurant in Seattle.
As Black Angus grew into a chain, it became known for “one price steak dinners” that included salad, baked potato and garlic toast for $2.95.
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That price is just a memory, but Black Angus continues to offer value for money the way Anderson did, according to Shapiro. It has a Square Cow menu, available until 6 p.m. weekdays, with most items at $20 or less. Among them are a 6-ounce top sirloin, grilled salmon, teriyaki chicken, a prime rib sandwich, french dip and burgers.
There’s also the Campfire Feast dinner for two at $69, which Shapiro called a core menu item for decades. It includes two entrées, four sides and a dessert to share.
“He founded the restaurant on the principle that if you’re a hardworking, everyday worker you shouldn’t have to sacrifice quality for price,” Shapiro said. “We have 21-day aged steaks still to this day. We make sure our desserts are the top quality. You can have a massive cheesecake or a big mud pie or fudge cake. You leave feeling full with leftovers and that you ate a quality steak. It was worth what you paid.”
Changing with the times
In January, the Wall Street Journal published a feature called “Steakhouses are in, but not for their steak.” It put forward the idea that younger customers enjoy the vibe of a steakhouse but don’t necessarily want to eat beef.
Black Angus is in line with that thinking, Shapiro said, through business partnerships. Among them is Big Nose Kate, a whiskey that Melissa McCarthy and her husband Ben Falcone have invested in. The whiskey is available for sipping but has also been used in menus for the chain’s occasional experience dinners.
Black Angus is also partnering with Coffee Bean & Tea Leaf, a Los Angeles business that also recently turned 60, to elevate its beverage menu.
“OK, if we’re going to double down on brunch, we can’t just serve any old coffee,” said Shapiro.
Black Angus has been redecorating its interiors in recent years, lightening up dining rooms and auctioning off western photos that hung on its walls. But Shapiro said the new art is by the same photographer that Stuart Anderson picked and features real cowboys.
“All of our stores have wood paneling throughout the entire store,” she said. “Even though we refreshed the inside of our stores, we remained true to our heritage, which is very important to us, and that’s why our customers loved it. We didn’t really remodel, we just stayed true to our heritage.”
Black Angus’ headquarters are in Burbank. The chain has shrunk from a high of around 100 restaurants in 2001 but has 32 locations, most in California, plus Arizona, Washington, New Mexico and Hawaii.
The chain has launched a retail business, shipping raw steaks well beyond its footprint.
“It is our goal to grow,” Shapiro said. “We now do mail-order service throughout the continental United States. We’re looking at where people are ordering from as possible locations to open in the future. It would be sort of a reverse Gold Rush.”
