The calamari is sliced in very thick rings, but the kitchen manages to keep it amazingly tender. It's dipped in a tempura-style batter that encases the calamari in a very crisp, light coating. The rings are set in a Thai chili sauce with honey and garlic that is as vibrant in flavor as it is in color. Not surprisingly, entrees at the Black Angus Grille focus on beef. Even better, the kitchen here knows how to treat its prime cuts.
Every entree is cooked flawlessly to order.
We happily tucked into the succulent slab of beef, savoring the rich flavor both unadorned and dipped into the luxurious bearnaise sauce served on the side. The chop is cooked to perfection, preserving the delicate flavor and fine texture of this meat. We enjoyed this dipped into some of Greg LeBlanc's secret recipe sauce. The Herb Coated Chicken also deserves high praise. Moist and full-flavored, the chicken is served in an assertive sauce of balsamic vinegar, soy, sesame, and garlic.