Black Angus Steakhouse — Restaurant in Lancaster

We had not been to Black Angus since the covid outbreak . So we were very excited to go in and have some of our favorites.

Our service was fantastic. Absolutely no complaints with our phenomenal waitress . She was friendly and very helpful throughout our dining experience . As for the food and drinks, that is another story. In days past Black Angus offered a drink called a Colorado bulldog, which you can still get. It's just not on the menu.

A Colorado bulldog is basically a white Russian with coke in it. Believe it or not, the fizz of the coke gives the white Russian a whole new twist. When we received our drinks there was absolutely no fizz from the coke at all. Hence, We had White Russians...lol When our server came back and asked how our drinks were, we informed her that they were tasty yet were missing a key component of the drink. She went back and talked to the bartender who stated he had in fact made them with Coke. One of two things happened either. He didn't put enough in there or their Coke. Is flat rendering the drink lacking. They offered to make us another one but we did not feel like having to drinks before driving home. But we do appreciate the gesture.

Now on to the food... I ordered the 3/4 lb cut of prime rib and I ordered it medium well which the cook was perfect on the meat. That being said, the meat was very tough. I have to say I have never had a tough prime rib and all my years of going to this establishment. I'm not sure what's going on with the quality of the meat, but it was so tough I could barely cut through it with a serrated knife.

My husband loves the burgers at Black Angus and ordered their onion cheeseburger. The burger tasted great but a critical error was made on this as well. If you're a Gordon Ramsay fan at all, you would hear him shouting from the kitchen. " Let your meat rest ". And that was exactly the problem. When the burger is not allowed to rest, the juices flow all over the bun, making it a soggy doughy mess and completely taking away from the burge experience. So just rest your meat guys. My last complaint was to the garden salad. Previously, black Angus featured the best garden salad in the restaurant industry in my opinion. They served it with shredded carrots on the left, lettuce in the middle and purple cabbage on the right croutons all across the top. This salad was visually pleasing and the addition of the cabbage and carrots made it a standout when it comes to garden salads. I thoroughly enjoyed having salad at your establishment because it was something that I would not take the time to construct it home. Now guys, your salad is no better than anything I could get from a bag in the grocery store. It looked like lettuce dumped on my plate with a few croutons thrown on top and two baby cherry tomatoes on the side. A sad disappointment compared to your former salad.

It's such a bummer when restaurants have the winning ticket and then they go and change the things that brought their customers back again and again, in the first place. This isn't a maker break situation, as I'm sure we will be back in the future, but it was a letdown on the majority of the items that we received for our meal.

Had we not received such exceptional customer service, I may have ended this on a different note. Customer service is something that I greatly appreciate and because your waitress was so phenomenal, we will give your establishment a try again in the future. Hopefully, next time the food can match the service. Fuel for...

The service was very good and the atmosphere was of a typical Friday night, busy with family and couples out on a Friday night enjoying time with each other, we had a very friendly and helpful server and our drinks and food came at a fairly decent time, the first round of drinks from the bar arrived fairly quick and were pretty decent, the appetizers arrived and were pretty good, our main course was where we sorta messed up by trying something new, usually we get steaks and shrimp, but this time I ordered the salmon and my fiance ordered the chicken and ribs.

I was properly informed that they could their salmon more on the medium side, which I was fine with, I don't like my fish over cooked as it becomes too dry, so when our plates arrived everything looked and smelled good, until I started to take a bite of my salmon, at first it had a very fishy taste (more than usual) and I love salmon and have eaten it raw and cooked for years, but this salmon was very fishy, fatty and slimy, I tries to get past all that but just couldn't continue to eat it, my fiances chicken and ribs were not really anything to praise, the chicken was a bit better than the ribs, but again it wasn't really anything to praise about, so we ordered a second round of drinks and then after a while began to wonder how long it has been since we ordered the drinks, after we had finished all our food and desert the drinks finally arrived, I was way too full to even finish my drink and the desert we had the mocha ice cream cake, which was way too frozen and frost bitten, our forks could barely even get past the surface and a few times almost shot off the plate while trying to cut a piece off of it.

So overall not sure if we caught them on an off/too busy night or what, but I would recommend the salmon if you don't like slimy fish that is very fatty and has a strong fishy taste to it, but if I ever visit again just going to go with what hasn't failed us...

2020 really did a number on this place and I feel like it’s best years are behind. I used to adore the salmon fillet and hold it up with the very best that you can find in the valley. I got to give props to the management staff for making good when something goes wrong for the customer. They will make all sorts of allotments. The problem is I don’t think the entrées and the presentation match the level that the restaurant is aspiring to. A few times I had the bread and it was a little bit tough whereas many years ago it used to be very nicely done where it’s hard but not too much. Lately it’s been overdone and dry and not worth it. Skip the bread. I had the prime rib and that was decent well done but so much of the cut is from the fat that you lose about 2 or 3 ounces. It’s unconscionable though that the salad they sent me home with was put into a cardboard box which could leak through. I thought maybe they put some aluminum foil down in the box to keep the salad isolated but the regard for salads at this place has definitely fallen off from when I would go for lunch entrées with salad regularly to hoping you don’t get poisoning from it. Their sirloin is excellent though but doesn’t do anything that really justifies the surcharge of the location. I know recent times have hit the restaurant industry tough but the changes to the dining hall which make it feel less comfortable, the fact that there was no courtesy Wi-Fi for people waiting, and a lot of the disregard for the food despite the high asking price makes it clear that this is not a location to go regularly unless you have a really good discount on hand. With the sorry state of steakhouses in the Antelope Valley, it’s unfortunate that this location is slipping in their regard for presentation. They still know how to do steaks but everything else is slipping. I used to go here a lot more often and unfortunately my previous visit will...