Dinner at Black Angus

It's been awhile since I visited the place where I found my first job back when I was 17.

Learning to be a waiter was kind of what I wanted to try my hand at because I was looking at getting into the Hotel industry at that time.

Since it shifted to Dunearn Road, I've stopped working at Black Angus due to inconvenience.

I loved working with the team at the Fullerton branch, the dynamics is fantastic and despite its ups and downs, most of the time we end the day hanging out at the bar and talking nonsense. It was the next family to me and I will never forget that.

I think I surprised my manager Sammy when I walked up the stairs, he was sitting with his wife by the couch and was surprised to see a familiar face appear and started waving at me. I was hoping to bump into him at the restaurant but I didn't expect him to be seated at the couch chilling as he was off that night.

Managed to get him to show me around the new place, even took me to the wall with all the old photos of us back during the days of One Fullerton.

The ambience at Black Angus at One Fullerton and now Dunearn Road has always been different from the one at Orchard. While Orchard catered to the mass moving crowed, I always considered the fullerton team to be top notch in terms of service. We handled difficult customers with ease and tend to ensure they leave the restaurant satisfied. We aren't your high end steak house, but we like to think we try our best to provide whatever service we can within our capability.

The menu over at Dunrean Road has been tweaked quite a bit to cater to the niche crowd. No more broccoli, carrots and zucchini, instead it's asparagus and sauteed button mushrooms.

Salad now comes with a different mixture of greens compared to the old lettuce carrots and purple cabbages.

Steak wise, the meat at Black Angus to me was the best among the casual dining class. I wouldn't compare us to Astons which I think caters to the budget range, I'd put it more in comparison with others like Outback, Tony Romas, Jacks Place, and maybe Sizzler? All of which, Black Angus leaves them in the dust.

If necessary, I'd put BA on a category of its own, between that of the restaurants I've mentioned, and then Lawrys and Mortons being on top.

Their Ribeye and Filet Mignon have upped in standards, going from USDA Choice to USDA Prime, which tastes a lot different. The Prime Rib remains the same but the taste is really the next best thing you'd get if you enjoy Lawrys. It's probably not fair to compare the two, but Black Angus does a pretty good job maintaining its own quality.

I really enjoyed dinner last night, hanging a little, chatting with Sammy as well as Timothy's Brother Jeremy...watching them close up and set the projector for "Movie Meals" which they are starting to implement for weekends.

Going back to Black Angus last night was a good thing, Babe enjoyed dinner, I didn't regret at all getting to meet and catch up with old friends once again.

=)