Angus Barn Question
Jeannie
I am headed to the Angus Barn for dinner next week. From what I've
heard, the place is upscale but casual dress is ok. Is this correct?
Thanks,
Jeannie
Sue
business suits to jeans to shorts in the summertime, all in one night.
It USED to be required that men wore jackets and no jeans, shorts or
tank tops on guys were allowed. I worked there as a hostess in '89-91
and that's when the transition started. We used to have wrap around
kahki skirts for women that came in dressed in shorts and white cook's
jackets for the guys. Then they relaxed little by little. By then
end of my employment there, you could wear shorts, but they had to be
longer than your fingertips when your arms at your sides, otherwise,
we'd give you a wraparound skirt (or cooks pants if you were a guy) to
'cover up' in.
Frankly, I like going to places where you see folks dressed a little
nicer. I find that helps with the atmosphere and the feeling that
you're going somewhere special rather than seeing folks as if they
were at McDonald's, but society is changing. Sigh.
I can't speak for the Angus Barn, but my own opinion is that I'd like
to see diners there dress a little nicer than other places. Dressy
casual is what I'd suggest, but you can wear anything.
AND, they'll give you the same wonderful service if you're in a suit
or in jeans!!
Hope you enjoy your evening! (I LOVE their spinach salad with bacon
and warm poppyseed dressing. Also suggest the salmon and the tender
fall-off-the bone baby back ribs. Save room for homemade desserts
too! The cheese and homemade crackers they start you with is filling
so be careful! <G>)
Peter G. Aitken
"Sue" <sum...@wnt.sas.com> wrote in message
news:9QtnOn6ApAy6lt...@4ax.com...
> Nowdays, anything pretty much goes there. You'll see dresses and
> business suits to jeans to shorts in the summertime, all in one night.
>
>
> It USED to be required that men wore jackets and no jeans, shorts or
> tank tops on guys were allowed. I worked there as a hostess in '89-91
> and that's when the transition started. We used to have wrap around
> kahki skirts for women that came in dressed in shorts and white cook's
> jackets for the guys. Then they relaxed little by little. By then
> end of my employment there, you could wear shorts, but they had to be
> longer than your fingertips when your arms at your sides, otherwise,
> we'd give you a wraparound skirt (or cooks pants if you were a guy) to
> 'cover up' in.
>
> Frankly, I like going to places where you see folks dressed a little
> nicer. I find that helps with the atmosphere and the feeling that
> you're going somewhere special rather than seeing folks as if they
> were at McDonald's, but society is changing. Sigh.
>
I agree 110%. At a "nice" restaurant I do not want to see shorts, tank tops,
tee shirts, etc. And will someone PUHLEESE tell the college students that
men are suppose to take off their hats inside? Also, that there is nothing -
and I mean NOTHING - more dorky looking than wearing a baseball cap
backwards.
Peter G. Aitken
Sue
Yes yes!!
Also, it's amazing to see how many guys don't remove their caps/hats
during the national anthem at sporting events AND indoors.
(off-topic, I know.)
On Thu, 18 Jan 2001 16:12:04 GMT, "Peter G. Aitken" <pe...@pgacon.com>
wrote:
Michael T. Cox
While it is certainly true that one might see anything at The Angus Barn
-- or anywhere else for that matter that civilized peoples congregate -- the
least one can do is fix oneself up before going out to dinner at such places.
On Thu, 18 Jan 2001, Peter G. Aitken wrote:
> Date: Thu, 18 JAN 2001 16:12:04 GMT
> From: Peter G. Aitken <pe...@pgacon.com>
> Newgroups: triangle.dining
> Subject: Re: Angus Barn Question
--------------------------Sig Sep--------------------------
...she shows you where to look among the garbage and the flowers;
there are heroes in the seaweed, there are children in the morning,
they are leaning out for love, and they will lean that way forever...
Melanie Freeman
We went to the Angus Barn for the first time a month or so ago, and I was
very surprised at how casual it was. A lot of people were wearing jeans,
and most everyone else was wearing khakis and casual shirts.
This went well with the plastic tablecloths. Sorry, but when I go to a
very nice restaurant I expect linens, not the same pattern of tablecloths
that used to be found at Pizza Hut (except blue, not red). Anyway, the
service was less than adequate, but the food was very good. Even so, I
don't think it was worth the price. I fail to see why so many people
rave about this restaurant. We both agreed that we have no desire to
return. I think next time we'll try Ruth's Chris.
--melanie
Richard Evans
>I fail to see why so many people
>rave about this restaurant.
Same here. We've been there several times, and have no complaints
about food or service, but each time we've felt like cattle, herded
into a crowded waiting area, then into a crowded noisy dining area.
Our favorite restaurant for special occasions is It's Prime in the old
Kidd house above Crabtree mall. Very quiet, nice view overlooking the
valley.
Unfortunately, It's Prime is moving to the new strip mall at the
intersection of Leesville and Strickland. This puts it only a half
mile from our house, but I can'te believe it willl have the same
ambience.
Dick Evans
Laura Van Sant
dressed patrons because the wait staff uniforms have always been kind of
country casual.
"Peter G. Aitken" <pe...@pgacon.com> wrote in message
news:oBE96.5882$Lh1.1...@typhoon.southeast.rr.com...
BONEUNIT
OMG.. they do NOT use plastic tablecloths! They are cotton and laundered in
their own laundry in the basement! MAN.. I think Mr Eure is spinning as we
speak!
Sue
white checkered pattern to go with the "barn" theme.
On 19 Jan 2001 11:01:11 -0500, fre...@titan.oit.unc.edu (Melanie
Sue
<lau...@mindspring.com> wrote:
>The Angus Barn has always fought an ineffective battle against casually
>dressed patrons because the wait staff uniforms have always been kind of
>country casual.
>
Well, strangely, when the wait staff wore gingham dresses with white
pinafores and white bonnets and the guys wore gingham shirts and navy
trousers, the clientel wore suits and dresses (due to their patron
dress code, see my earlier post).
Now, the wait staff wears black trousers and white shirts (or is it
dark jeans and white shirts???), which is dressier than the gingham,
and now the patrons are casual!
Go figure.
Susan H. Simko
Might as well be. It would go with the atmosphere of the place.
Needless to say, I'm one of the people who feel that if I'm going to
spend that type of money for dinner I want a nice, more upscale
atmosphere with it.
The only time I go there is when someone else is paying (typically
business) and insistent upon going there. Usually, I'll do my best to
talk the person into going somewhere else.
--
Susan
shs...@mail.duke.edu
Michael T. Cox
It is my understanding that white-trash-deco has become -- much to my
chagrin and yours I can see -- quite nouveau chic. *sigh*
On 19 Jan 2001, Melanie Freeman wrote:
> Date: 19 JAN 2001 11:01:11 -0500
> From: Melanie Freeman <fre...@titan.oit.unc.edu>
> Newgroups: triangle.dining
> Subject: Re: Angus Barn Question
>
--------------------------Sig Sep--------------------------
Melanie Freeman
<Pine.SOL.3.91.101011...@godzilla6.acpub.duke.edu>,
Michael T. Cox <mt...@duke.edu> wrote:
>
>
>It is my understanding that white-trash-deco has become -- much to my
>chagrin and yours I can see -- quite nouveau chic. *sigh*
Obviously, I'm off my rocker thinking that the tablecloths are plastic,
even though they are the Pizza Hut check pattern in blue. My memory must
be trying to block the experience. ;-) Still, the whole "shabby chic" thing
is something I don't understand. I don't consider myself snobby. (I'm
one of those people who actually *likes* the shiny diner.) But the more I
pay for a meal, the nicer I expect the restaurant and the service to be.
--melanie
BONEUNIT
>is something I don't understand.
??? Its a BARN!!! ????
whats not to understand about checked tablecloths and horse stalls???
50++ years ago when it was built (and then rebuilt after fire), no one was
thinking "shabby chic". Its a steak in a barn... just so happens that steaks
are really expensive these days, especially with one of their 2500 wines to
choose from.
Michael T. Cox
*Shabby chic*? I am not sure I would be quite that kind: I'll stick
with my original statement.
The Angus Barn does not impress me in the least. Years ago, when it was
the first restaurant to introduce polenta to the Triangle (we indeed are
talking about the 70's here), I understand it -- especially to compare it
now -- was at the height of its gastronomical magnificence. People
showed it enough courtesy, demonstrated enough respect, that they in fact
felt compelled to make themselves presentable before entering its doors.
Now, it seems they simply herd on in, having just crawled out of bed or
otherwise lacking the decency to fix themselves up a bit.
I hope you're next dining experienc leads your palate to better fare --
and that you tell us all about it.
On 19 Jan 2001, Melanie Freeman wrote:
> Date: 19 JAN 2001 22:40:41 -0500
> From: Melanie Freeman <fre...@titan.oit.unc.edu>
> Newgroups: triangle.dining
> Subject: Re: Angus Barn Question
>
--------------------------Sig Sep--------------------------
Mark C.
>
finally went I was expecting a real knockout experience. While the food
wasn't bad, it wasn't all that great either. My steak was so tender it
could be cut with a fork, but had very little taste. Fortunately, I
wasn't paying, but if I'm going to drop serious shekels on a meal I'll
take Second Empire II any day.
MAC
--
Mark My Words
http://www.mindspring.com/~afan/
rgt0137
disappointment for a REAL restaurant anywhere, and includes many places I
have lived in California, Chicago, Cincinnati the Triangle and many others I
have visited.
Richard
"Michael T. Cox" <mt...@duke.edu> wrote in message
news:Pine.SOL.3.91.101012...@godzilla6.acpub.duke.edu...
kathy blair
>My one and hopefully only visit to the Angus Barn was the biggest
>disappointment for a REAL restaurant anywhere, and includes many places I
>have lived in California, Chicago, Cincinnati the Triangle and many others I
>have visited.
>
Care to share?
Kathy
Ted
Made a reservation, got in with no problems, that was nice...
The french onion soup was fantastic...
On the other hand, the $28 steak I got was below average. It was cooked as
I ordered it (medium rare), but had very little flavor. I've had -much-
better steaks for half the cost or less at other places.
I was there with a lady friend who ordered a different ($31!) steak and it
too was even generously considered, average.
Overall the meal ran me about $75 for two people and it simply wasn't worth
it for a place with slightly better atmosphere and overall worse food than
even Outback...
I suppose we could've caught the kitchen on a really bad night, but it was a
weeknight, they didn't seem THAT busy, and at $75 for two I'm not likely to
give them another chance... especially since I've since heard others make
similar remarks.
"kathy blair" <ebla...@aol.com> wrote in message
news:20010125161701...@ng-ce1.aol.com...
Peter G. Aitken
"Ted" <nos...@nospam.org> wrote in message
news:k66d6.64492$YQ.14...@typhoon.southeast.rr.com...
> I don't know why he didn't like it, but I can comment on my experience...
>
> Made a reservation, got in with no problems, that was nice...
>
> The french onion soup was fantastic...
>
> On the other hand, the $28 steak I got was below average. It was cooked
as
> I ordered it (medium rare), but had very little flavor. I've had -much-
> better steaks for half the cost or less at other places.
>
> I was there with a lady friend who ordered a different ($31!) steak and it
> too was even generously considered, average.
>
> Overall the meal ran me about $75 for two people and it simply wasn't
worth
> it for a place with slightly better atmosphere and overall worse food than
> even Outback...
>
> I suppose we could've caught the kitchen on a really bad night, but it was
a
> weeknight, they didn't seem THAT busy, and at $75 for two I'm not likely
to
> give them another chance... especially since I've since heard others make
> similar remarks.
>
This agrees with my experiences. I think that steakhouses quite naturally
cater to the preference of most customers for a steak that is tender above
all, with less emphasis on flavor. If someone can "cut their steak with a
fork" then they are impressed and go home happy.
Peter G. Aitken
Jared Richardson
>
> "Ted" <nos...@nospam.org> wrote in message
> news:k66d6.64492$YQ.14...@typhoon.southeast.rr.com...
<snip>
> > Overall the meal ran me about $75 for two people and it simply wasn't
> worth
> > it for a place with slightly better atmosphere and overall worse food
than
> > even Outback...
> >
> > I suppose we could've caught the kitchen on a really bad night, but it
was
> a
> > weeknight, they didn't seem THAT busy, and at $75 for two I'm not likely
> to
> > give them another chance... especially since I've since heard others
make
> > similar remarks.
> >
>
> This agrees with my experiences. I think that steakhouses quite naturally
> cater to the preference of most customers for a steak that is tender above
> all, with less emphasis on flavor. If someone can "cut their steak with a
> fork" then they are impressed and go home happy.
>
> Peter G. Aitken
>
>
The ribeye and sirloin aren't worth the money (not even close!)... but the
filet mignon, however, is incredible! Course, I've been a couple of times,
but I've heard the same from others...
Tom Gauldin
that they survive because of corporate credit cards and out of town
visitors being entertained. While locals may go to a place like this
on their own occasionally, the outrageous prices are paid because the
money isn't usually out of someone's personal checking account.
There was a restaurant that opened in Fort Wayne years back that
offered a fairly normal menu of steaks, seafood etc. One item that
really hit home to many people, however, was a $25 lobster meal. This
was during the 1970's, when most entree items were in the $5 range.
The place eventually dropped the lobster item from the menu because
EMPLOYERS blacklisted the place for entertaining. The problem was
that you would take a visitor to the place and he'd order the darned
lobster instead of a normal steak or fish dish costing 5 times less.
--
Tom Gauldin Raleigh NC
Here's to the land of the Longleaf Pine,
The Summerland, where the sun doth shine.
Where the Weak grow Strong, and the Strong grow Great,
Here's to Downhome, the Old North State.
"Jared Richardson" <jar...@telocity.com> wrote in message
news:%fpe6.30039$Ch.67...@newsrump.sjc.telocity.net...
Peter G. Aitken
"Jared Richardson" <jar...@telocity.com> wrote in message
news:%fpe6.30039$Ch.67...@newsrump.sjc.telocity.net...
Let me point out that a top quality steak dinner is something that is
relatively easy to do at home - no need to go to a restaurant. You can order
the meat by mail from Dreibach's or Allen Brothers, the same places many of
the restaurants get their steaks from. Or locally, you can get dry-aged
steaks at Theirrens Butcher Shop (you need to order ahead of time). I
realize that going to a place like Angus Barn is often for more than just
the food, but if you are craving an excellent steak you can do it yourself
and save a bundle.
Peter G. Aitken
Jared Richardson
>
>
> Let me point out that a top quality steak dinner is something that is
> relatively easy to do at home - no need to go to a restaurant. You can
order
> the meat by mail from Dreibach's or Allen Brothers, the same places many
of
> the restaurants get their steaks from. Or locally, you can get dry-aged
> steaks at Theirrens Butcher Shop (you need to order ahead of time). I
> realize that going to a place like Angus Barn is often for more than just
> the food, but if you are craving an excellent steak you can do it yourself
> and save a bundle.
>
> Peter G. Aitken
>
>
>
Agreed! I'm a big fan of the steaks from The Fresh Market as well! I've
have to check out Theirrens!