Black Angus Steakhouse, a Steakhouse that captures the flavor of the American West, will kick off its 50th anniversary year by opening its doors in the Northern California community of Brentwood on February 6 at 4 p.m. To celebrate the grand opening and the company’s commitment to the community, the Brentwood restaurant will donate 10 percent of sales from grand opening night to the Food Bank of Contra Costa & Solano.
Championing the charitable giving program is David Wolfgram, president and CEO for Black Angus Steakhouse. “Black Angus has always been committed to playing an active role in the communities it serves,” says Wolfgram. “This is the first of many partnerships between our Brentwood restaurant and the local organizations that work tirelessly to improve our community.”
“Thanks to the support of generous individuals and businesses like Black Angus Steakhouse, the Food Bank of Contra Costa and Solano is able to feed approximately 149,000 people each month,” says Larry Sly, executive director of the Food Bank. “Together we are working to end hunger in our community.”
The Brentwood restaurant is approximately 7,900 square-feet, with a large outdoor patio that boasts heating and misting systems along with several TVs including a 70-inch “hero” screen. The new location also features Black Angus’ BullsEye Bar where guests can watch their favorite sports on multiple hi-def flat screens and access free Wi-Fi. The BullsEye Bar menu features “steak takes” on traditional bar food, like Filet Mignon Sliders, as well as weekday specials and Happy Hour Monday thru Friday.
The full Black Angus menu is available in the restaurant and BullsEye Bar and offers a range of appetizers, salads, burgers, and signature entrees including fire-grilled steaks aged a minimum of 21 days, slow-roasted prime rib, and seafood.
Wolfgram adds, “We hope to meet many of our new neighbors on grand opening night and enjoy delicious food and drinks, all while supporting the mission to fight hunger in our community!”
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.