|Tips on Tables - Robert W. Dana - January 3, 1946
Black Angus Restaurant Puts Steaks on Peace Footing Again
Frustrated steak lovers of the war years, for several months, have
been on an eating spree that has no end. They and other fanciers of
plain but hearty eating may be expected to exhibit a form of epicururean
delirium after visiting the Black Angus, new restaurant at 148 E.
50th St., named for the highly specialized beef stemming from the
famed Aberdeen-Angus breed of cattle.
Pouned sirloin and tenderloin steaks for one person and chateau-briand
cuts for two served with Bernaise sauce are the most popular choices.
Idaho potato that has been baked to just the right turn to properly
accentuate its mealy goodness, then moistened freely with butter upon
opening, rounds out the plate.
As the name Angus implies, hides of the animals are a pure black,
and the restaurant uses small, hand-blocked silhouettes of the stubby,
hornless breed as part of the decorative effect. It wouldn't do to
have too much black, so, in dressing the bar with yearling hides,
black-and-white Holsteins were used.
Modern simplicity is skillfully achieved with settees and booths of
pickled oak and red leatherette. Other colors are coral and eggshell
white. Small baroque-styled electric fixtures provide subdued light.
Martin Palhof, chef, who formerly was at the George Washington in
Palm Beach and the Kungholm in New York, reigns over a net kitchen
that is but a mild suggestion of the well-stocked ice boxes and proparatory
Downstairs is the machine that prepares the Angus special, a ham and
beef steak a la presse. The clever gadget, which cuts all the tough
tissue, merges the two meats with a proficiency that is a tribute
to the inventor.
Other good American meals are served. Continuing with beef, you can
order boiled beef with horseradish sauce, chopped sirloin steak with
Idaho baked potato and steak sandwich. Other favorites are filet mignon
and prime ribs of beef.
Double-rib lamb chops are an entree that will please your palate with
its juicy tenderness. You also can order liver steak with onions and
baked Idaho potato, milk-fed veal steak, broiled half of milk-fed
veal steak, broiled half of milk-fed chicken, broiled ham steak and
Vermont turkey with cranberry sauce.
Appetizers include shrimp and crabmeat cocktails, half grapefruit,
pickled herring in sour cream, tomato or pineapple juice and fruit
Apple, apple crumb nesselrode and huckleberry cream pies, biscuit
tortini, spumoni and chocolate or vanilla ice cream and American camembert
and rocquefort cheeses are listed for the final course.
Menu Memos: Black Angus Restaurant, 148 E.
50th St. American menu featuring Angus steaks. Luncheon, 11:30 a.m.
to 3 p.m.; a la carte entrees from 70 cents. Dinner, 5 to 10:30 p.m.;
a la carte entrees from $1.50. Supper, 10:30 p.m. to closing; specialties
like black Angus frankfurters, tarter steak and cube steak on toast;
entrees from $1.10. Cocktails from 45 cents. Open daily.