And they even have a complimentary shoe shining.  I think that’s like a pedicure for a man…(same happy effect)… 

Angus Barn was the first restaurant I ate at in Raleigh. Service was impeccable and the food was great. Things haven’t changed as they celebrate their 45th Anniversary. Congratulations Angus Barn! To the next 45 years…hopefully I’ll be around to celebrate your 90th birthday with you.  (…and no, they didn’t pay me to say that!)

I had their pork chops which was a Chef Special. Anytime there’s a Chef Special there it’s worth checking out. They also had a Shrimp and Grits special…another fav’rite of mine.  Could I eat two dinners, pleeze?

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In Angus Barn, there are several dining areas upstairs and on the main level. There’s a lot of moose décor on the walls and deer antlers for chandeliers.  And or course the checkered blue and white tablecloths.   I could’ve sworn they were red and white checkered at one point.

We’ve been to this popular restaurant for more than a few special occasions. If you look around the restaurant, you’ll see balloons tied to tables throughout the restaurant which means there’s a special occasion going on at that table.

The restaurant is the type of place you don’t need to dress up for and can look forward to putting on a nice pair of jeans and a nice shirt or whatever you were wearing to work that day coming from the office… and you’ll be in company with affluent parties and business people.

Angus Barn food is unique. First of all, they serve crackers with two types of cheeses instead of the traditional bread that most restaurants do. They also have a ‘lil bar that you can help yourself to olives, celery sticks and pickles.

One of the appetizers we ordered on this night was their ostrich appetizer with their cole slaw and peanut sauce. This was actually a dish that Chef Walter Royal prepared in a face-off competition on the hit show Iron Chef America. Other well known Iron Chef America competitors you’ve most likely heard of, are Mario Batali and Bobby Flay.

I’d never had ostrich and can’t say I’d try it again but it was well prepared. Here’s what it looks like:

Iron Chef's ostrich appetizer

Also, Angus Barn makes their own wine which I think is really good. When we went, it was $5 a glass for the chardonnay or cabernet.

I also love their spinach salad. It’s served with eggs, bacon, and mushrooms and comes with a warm poppy seed dressing that you pour ontop of your bowl at the table. It’s so good!

Delish Spinach Salad!

Their menu is generally beef but there are some vegetarian options. I like the Ribeye cut the best and my husband likes the Chateaubriand that cuts real smooth. I always get Filet Mignon and the New York Strip cut confused. I generally don’t eat much red meat but since we were in Angus Barn, that’s what they’re known for best, so I go ahead and order it.

Angus Barn's Ribeye steak with sweet potatoes

For dessert, they have a huge dessert tray. I mean HUGE. Here it is with our waiter Thomas. We ordered the chocolate chess pie with vanilla ice cream. It’s dry on the outside and moist and dense in the inside.

I think the value at Angus Barn is good because the food is really good. But make no mistake, it’s definitely an upscale restaurant with upscale prices. The red meat entrees start around $30, but it’s the real deal so I don’t mind paying for quality.

When you’re leaving the restaurant, don’t forget to take a red delicious apple for later.

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