SILICON VALLEY STEAK MASTERS

3rd Quarter 2023 - Black Angus Steakhouse, San Jose, CA

September 20, 2023 |  Case Swenson "Mozyington"

 

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OVERALL RATINGS​​

• Case Swenson "Mozyington" - 5/5

• Bill Baron "The Chairman" - 4/5

• Gary Christensen "Wingman" - 3/5

• John Poch "Chef Boyardee" - 3/5

• Ron Zraick "RonZ" - 5/5

• Michael Mulcahy "Lord Mayor" - 3/5

 

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Case Swenson "Mozyington"

 

Overall Experience:  5/5

• After a great dinner with awesome friends, we put on some special tee shirts and hats made for the occasion. This capped a wonderful and fun evening, and for these reasons, I gave this place and our group 5/5!

 

Food:  5/5

• The potato skins for appetizers were served in a simple tray but the taste was out of this world. Reminds me of the quote “never judge a book by its cover”! The steak was cooked to perfection, sizzling hot as was the plate it was served. The horseradish was the right mixture of creamy and raw and it perfectly complemented the steak. The mashed potatoes were not overwhipped which preserved the taste and feel of a baked potato.

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Bar/Wine List:  5/5

• Wednesday was their “1/2 off all bottle” day and we got lucky. We tried several of their wines for half the price.  The wine list was not extensive, but they had a good selection that complimented their food. Highly recommend going there on Wednesdays!

 

Service:  5/5

• The host was very welcoming, and they had our table ready.  Service was excellent but a shout-out to our server.  With ninja-like prowess, he met all our needs without us noticing he was there.

 

Ambiance:  5/5

• Clearly the building had a lot of miles to it, but it added to its charm and character. You can see that thousands of people have been here enjoying their food and their casual atmosphere. 

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Bill Baron "The Chairman"

 

Overall Experience:  4/5

• A Mozy classic. As he would share, a “low brow” destination which was complimented by his presentation of personalized tank tops and Coors bucket hats for each of the SVSM. Rather than low brow, I would say it was a solid experience all around. While the décor is certainly dated, the fare was good and the service almost outstanding. Eden and his team were stars for sure. Of course, comparatively from a price perspective, Stuart Anderson’s Black Angus is a BARGAIN. Each of us got out of there, with appetizers, a cocktail and a hefty tip, for $100. Much higher end experiences can reach $300. If you want a SOLID meal with a good steak that isn’t a budget buster, this is your place!

 

Food:  4/5

• Let’s get to the steak first. I ordered the 16 oz New York cut. Ordered medium, it came perfectly medium temperature. The steak was not complicated by sauces or otherwise, just a little salt and pepper and that was it. Juicy and good. A side of broccoli and a loaded baked potato. While my plate came loaded with the above, it left empty of all. The steak had a little fat/grizzle edge to it and wished that had been trimmed off but no big deal. The potato skins appetizer reminded me of college at TGI Fridays. Good flavor and reminiscent flavors. Although dessert was ordered for the table, I did not partake.

 

Bar/Wine List:  4/5 

• Chef Boyardee brought wine. I enjoyed a glass… he’s always the sommelier and does a super job with our great thanks. I enjoyed one cocktail from the bar—Tito’s and tonic with lime. The tonic was crisp and the lime wedges juicy. Very nice. It also was delivered in a timely fashion.

 

Service:  5/5

• I have shared this sentiment in some past reviews. If I could give more stars, I would. The team—and it was a team—was simply outstanding.  Eden led and he was awesome. A smile on his face and ability to navigate the SVSM with ease. Nice work and with our apologies for shutting the place down. We had entered our “round the horn” family updates amongst members and hit a very personal situation with one SVSM member. And what affects one affects all. So, we appreciate such kindness in allowing us to nearly overstay our welcome.

 

Ambiance:  4/5

• This place has seen some better days physically and stylistically. That said, it is clean and quite functional. The parking area is a bit messy due to the adjacent construction and some vagrants were hanging out in the back parking area which was a bit uncomfortable. It certainly wouldn’t keep me from going back.    

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Gary Christensen "Wingman"

 

Overall Experience:  3/5

• Black Angus is a restaurant located in South San Jose just off Blossom Hill Road and Almaden Expressway. It’s part of an inexpensive chain of steakhouse restaurants. This particular restaurant location has been around for a while, the interior and exterior are dated but still in decent shape. Seating is spread throughout the floor plan consisting of booths and tables. Again, the restaurant seems dated and the parking lot was a mess. My first impression as we pulled into the restaurant was not good. There is construction going on all around the restaurant site and the building in front of the Black Angus is vacant and surrounded by garbage. I originally questioned whether or not I wanted to go inside. Our overall experience with regard to the restaurant amenities, greetings and professional service by the staff once we got inside was very good.

 

Food:  3/5

• Black Angus actually has a great selection of steaks. They also have a number of other entrees and side dishes to accompany your meal. To be clear, my rating is based solely on the steak. We were initially seated at a large table or booth on the first level of the restaurant. Our appetizers were simple, and I thought they were good. The menu consists of traditional cuts of meat as well as Nacho’s, Quesadillas, Seafood options and Sampler platters. For me it’s almost always the Ribeye, so that's what I went for. I ordered it medium rare as I always do along with the wedge salad and a baked potato. The salad was great, crunchy and tasty, the potato was loaded up and also pretty good. The steak was cooked well and just as I ordered. The steak at Black Angus was half the cost of some of the steaks we have had at more traditional upscale steak houses. In my opinion, the Black Angus steak was just as good. Simple side dishes were served with the steak. We also tried a medley of their desserts, all of which were good.  Our server “Eden” was attentive and personable. 

 

Bar/Wine List:  3/5 

• They got 3 stars here even though we brought our own wine compliments of Mr Johnny Poch. When we arrived at the restaurant, Mozy was already drinking a $19.00 bottle of Chardonnay. Just goes to show that this place is not expensive. We never made it to the bar at this restaurant, I’m not even sure if they have one. Drink service once we were seated was good, our server (who was great) kept the water and cocktails coming.

 

Service:  4/5

• Maybe we are spoiled but we have received some pretty spectacular service at other venues including a regular and customary visit from the Chef. This restaurant was on point and did a good job. Our waiter “Eden”  was knowledgeable and focused on our experience. Our food delivery was uniform. Questions were answered without hesitation. Recommendations were also made. As I mentioned, wine and water glasses were also well attended. Waiter was very accommodating and I would return to this restaurant based on the service and the surprisingly good steak.

 

Ambiance:  3/5

• With respect to other full fledged steak houses across the Bay Area the feel of this restaurant is average and commercial.  It’s dated inside and out but it’s also very reasonably priced. Like a lot of steak houses today, It’s more of a hybrid restaurant that was created to serve the after work crowd which is totally fine and probably a good business choice for this location. Once again the food here was good and most of it exceeded my expectations. All of the employees we encountered were pleasant and professional. Aside from some of the distractions in the parking lot, the facility was clean inside. We had a nice table, it was relatively private and quiet. The accommodation’s (table, chairs and setting) were older but in good shape. If you are not overly concerned with aesthetics, the food here is good and the people are nice. Not to mention their very reasonable price points.

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John Poch "Chef Boyardee"

 

Overall Experience:  3/5

• This was my first visit to the Black Angus since the late ‘80’s. Great to see they are still doing well, a testament to their consistency, affordability, and quality. Though this did not score as high as other steakhouses we have visited, it was not for a lack of service, effort and attention by their staff. A very good restaurant with a long track record of success. I am sure my order was an anomaly, probably should have sent the steak back or order a different item, as the prime rib and ribeye looked solid. I will go back to give them another try.

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Food:  2/5

• Large selection of appetizers to choose from. We ordered the Three Cheese Garlic Bread and the Loaded Potato Skins. The French bread was topped with fresh garlic and a blend of cheddar, jack and parmesan cheeses served hot. The potato skins were filled jack and cheddar cheeses, bacon, sour cream and green onions. Both were average, My Entrée selection was the New York Steak with peppercorn sauce, and it was underwhelming. I ordered medium rare and was served medium and without the peppercorn sauce. The peppercorn sauce was brought after my request and was a nice compliment, but the steak was not tender. The prime rib, which a few members of our group ordered looked excellent. Lesson learned – should have ordered the prime rib. The premium sides of a Wedge Salad and a baked potato were both delicious. Portions are all on the large side. We were provided an assortment of desserts that included a Sky-High Mud Pie that was excellent, a Cowboy Cookie which was a giant chocolate chip and one other dessert item that did not make it to the end of the table. But the star of the show should have been the New York Steak … and that did not “meat” my expectation ...

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Bar/Wine List:  5/5 

• As soon as you walk-in to the Black Angus, the bar is waiting. No frills, just a well-stocked bar. Wine list special was … half-price night … that’s right … half-price. How could you not like that? We ordered two bottles of Chardonnay from the wine list and they were very generous with their corkage fees, which was appreciated as we brought two bottles of the 2015 Shafer 1.5 Cabernet.

 

Service:  5/5

• Service was exceptional with an extremely detailed server constantly checking on our table throughout the evening, thoroughly explaining the specials on the menu as well as provided recommendations. Service was exceptional. The type of service that will make any first-time diner of the Black Angus return regardless of the meal served.

 

Ambiance:  2/5

• The longevity and success of the Black Angus Steakhouse is clearly due to terrific customer service and the affordability and value of the menu. It is not the ambiance of a fine white linen steakhouse. Upon entry you would think you were walking into a Denny’s with a full-service bar. Though this did not provide a traditional steakhouse vibe, it seemed to be an ideal restaurant for a family outing.

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Ron Zraick "RonZ"

 

Overall Experience:  5/5

• Come on…what an amazing, low brow, od school experience! How could anyone rate this culinary adventure less than a “5”. The personalized branded tank tops (aka wife beaters…but shhhhhh, don’t tell anyone I called them that) and the bucket hats alone are worth a rating of “5”. Mozy, you’ve hit a new “high” with this one. Never thought you could out do Henry’s, but you did!

 

Food:  3/5

• Black Angus has been cooking steaks for Americans since 1964. Mozy arranged potato skin appetizers, complete with “bacon bits” and “sour cream”. I was hesitant, but ended up eating 3 of those salty, sinful skins. It was the perfect start to our middle American experience. I ordered the 12oz ribeye. Each steak comes with 2 sides, so I had the wedge salad to start and grilled asparagus with my steak. The wedge came with crumbled blue cheese, and I asked for and received a side of Italian dressing, which was surprisingly delicious. I’m not sure if they make it in house, but it did add depth of flavor to the rather ordinary wedge salad. The ribeye was good with a nice amount of marbling and fat. It was a little thin compared to most and I was worried that it would be over cooked, but it was not. The asparagus were fresh and crispy, not overdone and limp. No Steak Master wants “overdone and limp”. Frankly, for the price and the kitschy experience, I would go back. I skipped dessert and drank Jack Daniels instead.    

 

Bar/Wine List:  4/5

• Chef and I got there a little late so did not have the “bar experience”. I did have a number of Jack Daniels on the rocks at the table and thanks to our waiter, Eden, my glass was never empty. Chef brought a couple of delicious bottles of red wine, which, due to the copious amounts of Tennessee Whiskey, I can’t remember what it was. I drank a glass with my steak.

 

Service:  4/5

• Service was very good. Edena and his helpers got all of our orders right, we never waited for drinks and generally all went very well. We closed the place down.

 

Ambiance:  3/5

• The ambiance at Black Angus probably hasn’t changed since I took my first wife to one of their restaurants in Fresno on our first date in 1977. OK, maybe that is an exaggeration, but I haven’t seen this much oak since I sliced my drive on #4 Lake at Cinnabar. I will go back and sit in the bar. Elyse has to experience this!

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Michael Mulcahy "Lord Mayor"

 

Overall Experience:  3/5

• The Black Angus overall rating of 3 takes into account the entire experience from parking lot to table, bathroom to bar, salad to steak, and everything in between. Unfortunately, the owners of this establishment are impacted by neighboring properties in transition who are irresponsibly creating a very confusing, dirty, and seemingly unsafe landing pad to this 40+ year old institution. 

 

Food:  4/5

• The Black Angus food was pretty damn good. The potato skins were top notch, all ingredients atop the large filleted potatoes were the real deal. No fake cheese or bacon bits here. The salad had cold and crispy with an Original Joe’s comparable Continental dressing. I had the 18 oz. Bone-in Rib Eye for $45.99 which was nicely marbled, thinner than this cut might be at the fancier steakhouses, but this had flavor and the chef cooked in perfectly.

 

Service:  4/5

• Eden was one of the best, most attentive waiters we have had, albeit we might have been his only table. Regardless, he was there when we needed him, brought the chef out to say hello, and knew when to back off when we had our obligatory round table check in. 

 

Ambiance:  3/5

• Black Angus was a great choice for our host as he prefers some of the old school, traditional, very San Jose spots. While the ambience was very low energy, the décor old and beat up, it did provide SVSM a chance to bring some of our own mojo. Mozy provided logo tanks and bucket hats, which in most cases we would have brought home, but due to a slow night at Blank Angus we all chose to don the new garb.

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