Our recent visit to Black Angus Steakhouse in the west San Fernando Valley showed clearly why it has enjoyed such a long reign of success.
     Meeting us at the entrance was John Akillian, general manager, and watching him that evening proved that once again success begins and is maintained by alert management.  The Northridge Black Angus has been in place for forty years and John has spent half of his twelve years with Angus at this location.
     If you are compiling a list of successful chain restaurants Black Angus  certainly must be close to the top listing.  It is currently celebrating its 55th year as one of the West's  premiere steakhouses. The decor and ambiance of the western cattle ranch has been coupled with an always contemporary menu that has stayed with popular trends. An add on is superb marketing which has always been present.  
     We had been invited to experience some of the Angus new menu items.  Featured on a separate menu was Black Angus Steak and Lobster Mac and Cheese with the choice of either a filet mignon or sirloin steak.  Also a Shrimp Scampi with a delicious dipping sauce as well as a Baby Kale salad.  Featured cocktails included a Tropical Martini, Pink Pomegranate Punch or Sparkling Pomegranates Lemonade.
   The regular menu offers a long list of appetizers with  the Wagon Wheel  Sampler Platter as a favorite.  It comes with crispy zucchini, buffalo styled chicken tenders, shrimp cocktail and loaded potato skins.  Another appetizer that caught our eye was the artichoke-spinach dip.   Entrees include what the menu calls 'partner items' matching steak and seafood on one platter.  Other partner selections included filets with either lobster or shrimp and several with other steaks.
    The menu shows a large selection of sides, all priced most modestly.   Choices include green beans with bacon, the au gratin potatoes, a house specialty, onion rings and garlic mashed potatoes.   Other sides include an acclaimed Caesar salad, french fries or steamed broccoli.
  Our server was outstanding in describing the new menu and  showed  us that Black Angus takes the time to truly train their employees which is one more reason for the longevity enjoyed by its many restaurants. 
    John Akillian told us that two new Angus restaurants had opened in 2018 and that Black Angus Lakewood has just completed a remodeled floor plan and  private dining room.  The Lakewood restaurant is currently celebrating its 40th year with a series of special promotions.
   Black Angus was founded in Washington in 1964 and now has 44 locations spread across six states, Washington, California, Arizona, New Mexico, Alaska, and Hawaii.  The restaurants continue their western cattle rancher theme with certified Angus Beef for Choice steaks and burgers.  Always planned for entire families the menu includes seafood, salads, sides and desserts.  The campfire dinners for two are a tradition at the Angus restaurants.
   The Bulls Eye Bar has been  a leader in offering craft beers as well as selected wines and freshly designed cocktails and Angus now offers a new wine each month as a special promotion.
  Black Angus Steakhouse in the San Fernando Valley is located at 9145 Corbin avenue, Northridge, Ca. 91324, Tele. 818 701-1600, web www.blackangus,.com.  It is open seven days a week for lunch and dinner from 11 a.m. to 10 p.m.  There is also a Happy Hour Monday thru Friday from 3 p.m. to 7 p.m. On Tuesday a Happy time from opening to closing at the Bulls Eye Bar.