Black Angus

Reviews 4

AL

Alicia Harnitz

My husband and I were out of town, away from home and thought why not try to get a table somewhere to eat instead of fast food take out. I used the Opentable app and was greatly surprised that a Black Angus Steakhouse 5 minutes from our hotel had multiple reservation times available after our movie planned. We arrived at 8:25pm, our reservation at 8:30. We arrived and surprisingly not that many people were waiting. I approached the host stand, and three hosts. One looked up and I told them I had a reservation. She replied “we will call you when its ready”. I was surprised there was no greeting, eye contact or even a remote attempt to be friendly. Within two minutes we were sat, and we did get a booth like I requested. The server came to the table within a few minutes, she greeted us and took our drink order. During the decision process, we asked her if we could add a lobster tail if we wanted and if it was good. How some of the sides were, etc. It was a very generic exchange, mostly where she described what her and the staff disliked but no real help as far as suggestions. We ended up doing the cowboy feast. I ordered a “premium” side as well as my husband. Our appetizer came, the shrimp cocktail. It was nice and chilled, the salad was good. Then our entrees came.My prime rib was cooked very well, but very under seasoned. My husband’s ribeye was under seasoned as well and was medium rare not medium. The new hash brown side was very oily and tasted like the fryer oil was old. It was just ok, nothing spectacular. We ordered our dessert to go and received our check. While we waited almost 15 minutes for our dessert, I looked at the check and realized the”premium” side I ordered never even came. My husband only ate half his steak, and our bill was almost $80. As we continued to wait we looked at how absolutely filthy the booths we sat at were, and how all of them were. Stained with black smears and crayon drawings. The restaurant was very empty, and quite frankly if they had been a manger table touching I could have stated my displeasure and unpleasant experience. Our dessert was finally brought, a box with a side container of ice cream. No cutlery or bag. I mentioned to my server about my side, and she said “oh why didnt you tell me?” I just wanted to go. There was no excuse for any of it. There was plenty of staff and the food just wasn’t steak house worthy. On the way out I asked a gentleman at the host stand what the general managers name was. The man followed us out front and tried to find out what the problem was. To be clear, I had already paid and honestly just wanted to leave. At some point the general manager, Ramon, came outside to speak to us. I began at the beginning all the way through till departure. Ramon apologizes, that he had to step away from the host stand. That these kids are young and many of them this is their first job and that “they get lost in the mechanics of it”. I am sorry but that upset me even more. As a host, your first to greet the customers. Three people should not have a GM at the host stand to make them do their job correctly. On top of that, the host was the least upsetting problem with the experience. The staff was lackluster, the service was okay, the food was terrible and the restaurant was less than half full. Instead of addressing any concerns or issues,the manager made excuses that the host were too young to understand their job. Then to “make up” for it he tried to give us a $20 gift card to “try again”. Wow that doesn’t even cover a entree and how about a “I’m sorry”. The service industry is just that, service. I feel like if I had been treated like we were customers, maybe even table touched or just even given the right to go package I wouldnt have been as upset as I am. Then to have a General Manager offer no apologies, but excuses instead, just made me feel like this is something that occurs a lot. It is dismaying to think that a franchise that averages $40 to $50 per guest offers such poor service.

MI

Michael Gonzalez

Me and my husband Michael Gonzalez who is a 100% Combat duty Disabled and spent 31 years in the United States Marine Corps went to Black Angus on the 16th of November the hostess by the name of Tenesha or something like that, she hid her name tag from me and wouldnt tell me her name. I explained to her that my husband suffers severely from 3 Traumatic Brain Injuries and PTSD and he needs to sit in a certain seat that his back is towards the wall and she told me that it isnt her problem and that she will seat us where she wants to and that it was her policy where she wants to seat us with a bad attitude. Mine you the place had a few people in it and was almost empty. I ask her if I could speak to her manager and she stated why do you need to speak to her manager. When I ask her again she turned around and gave me a dirty look and left. 10 minutes later a man came and said he was the manager but he had no name tag on him. I told him what the hostess said to me and he said "your joking right" and I said no and why would i joke about something like that. We go here very often and never had we ever experienced such bad behavior. We will never frequent another Black Angus establishment again... I hope no other Veteran ever has to experience something like this again. My husband had to take a nitroglycerine tablet because he was having chest pains because of the poor service we received. If you could put a negative star i would definitely have done so but you cant.

A

A Private User

The Potato Soup most definitely DOES have onions, despite the vehement assurances of Jackie. The Bacon-Wrapped Fillet Mignon that was ordered medium-well came back so pink it looked like Mary Kay has the chef in a headlock. Against my better judgment I allowed it to be sent back for a re-cook - they brought back the meat alone on a huge cold lonely plate. I struggled through it and ordered the Cowboy Cookie for dessert (pictured above). The cookie came back as dough - sop doughy in fact that the center was still frozen. I mentioned it to the server who offered to bring it back to the chef with the admonition that "I wont tell him its you..." Why should that matter? Obviously she is as worried about a vindictive cook as I am. I refused the re-heated cookie and asked for a check. The manager brought it and offered me a free dessert promising to bring me a pre-packaged one... Why are all of these staff members so concerned with what the chef might do to my food? They charged me for the soup I did not eat, the cold pink fillet, the frozen cookie, and an extra soda that we did not order... Save yourself the horror story and do NOT go to the Black Angus in Vallejo!

JU

Julie Ann Pelletier

As soon as I was seated at my table, Bernadin, my waitress, arrived. She quickly brought the ice water I requested and followed with a perfect loaf of warm, delicious smelling brown bread. She then took my order and, before I had finished 2 small slices of buttered bread, she was there with my perfectly cooked rib eye and exactly what I had ordered with it. Its unfortunate that some people take advantage of a public forum like this to get nasty and make assumptions about the way someone looks or sounds to them. I chose to go with the reviewer who had a positive attitude that resulted in a good experience for him and his wife. Mine was also an excellent experience and I told them so at the restaurant as well as here. To those who cant say anything good about others, try a little kindness and respect aimed at those who serve you. Youll be amazed at what a good experience youll get in return!