Peachy Picks Angus Club Steakhouse Our Coverage Sponsored by Fresh Origins
Co-Owners Margent Maslinka, Executive Chef Eddie Advyli and Dino Gacevic
Fresh Origins is America’s leading producer of Microgreens and Edible Flowers. Combining the benefits of an ideal climate with a deep passion for quality and innovation, Fresh Origins products are sought after by the finest restaurants and top chefs. The farm is located in the picturesque rolling hills of San Diego County, where the near perfect weather allows for production and harvest all year. Fresh Origins produces almost 400 Microgreens, Petitegreens, Edible Flowers, Shoots, Tiny Veggies™ and related items. Many are not available anywhere else, with new introductions nearly every month. Fresh Origins products are on top of the finest cuisine in the world! Fresh Origins supplies distributors of specialty produce who serve fine dining restaurants and resorts nationwide. There are also a few online sources of their products available to private chefs and home cooks. Read our first Culinary Queen interview with Kelly Sasuga:
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It's not who you know, it's Whom You Know. If you've read us before, you know Star Vodka is the only vodka Peachy Deegan has drank since she learned of it in 2009, and it has had an illustrious history on Whom You Know from The Peachy Deegan cocktail to our 2015 New Year's Celebration. We are very loyal to products that excel with a brilliant owner behind the concept and execution, as Charles will tell you. At Angus Club Steakhouse, we were impressed when we walked into Angus Club Steakhouse for the first time during our takeout review and 3 of the 4 owners (Zef we missed you this time) met us at the door and shook our hand. Margent, the 4th owner met us this time and started the night with a Star Vodka cocktail with Peachy:
Of course, a fabulous way to begin a review.
Angus Club Steakhouse was first featured in Terrific Takeout in 2014:
We've eaten a lot of steak in our time (and for a long time before formal reviews at Chuck's Steakhouse in the Hartford Civic Center, with a Shirley Temple) and we have not been this impressed with a new steakhouse ever! Steakhouses are usually bastions of old-world excellence, but are akin to a mutual fund whereas the Angus Club Steakhouse is more like the Hedge Fund from Fairfield County that has better returns, scooting to the top of the leader board. The four co-owners Dino, Margent, Zef and secret weapon Chef Eddie have teamed up all of their past experience in steakhouses to form a clearcut winner of a place. They are a much more united team than most teams we see (lesser teams can be a zoo); normally, we are most interested in working with a single owner at the helm of his or her culinary ship. However, Angus Club Steakhouse doesn't miss a beat with their impressive integrated efforts. Even restaurant owners we know dine there, and did so prior to our Takeout review.
Of course, we are of the opinion that if you are going to have a killer steak, you need a companion top wine to go with it. Angus Club Steakhouse took the time to read our past reviews and knew that Peachy Deegan loves a strong Italian red. Their first and only suggestion was so spot-on!
Margent suggested a splendid Barolo: Oddero 2009 Piedmont that stood up to our quality test and superseded it; actions speak louder than words and Peachy has emailed this vineyard in Italy since her last visit to Angus Club Steakhouse.
The brilliant red color dressed well with the steak and its robust qualities tickled our palate happy.
One of our panelists heard the calling of the Angus Beef Barley, which is highlighted by its Filet Mignon. This star of the show is joined by a dry-aged beef base and well-cooked barley and has a soft, smoky, gorgeous composition that is not at all salty.
Another champion of the appetizer section is the Yellow Fin Tuna Tartar, which boasts impeccable flavor and the ultimate in freshness. It's the perfect complement to a steak, and Peachy really enjoyed it.
The Angus Club Steakhouse serves a wonderful 6 oz pan seared, lump crab meat Crab Cake, and like the tuna, it is terrifically fresh, which is essential. Fresh red pepper brightens it up quite a bit and its not a crab cake that has filler: it's truly authentic.
Lovers of Lamb Chops, you ought to be sprinting to Angus Club Steakhouse! Order the Individual Baby Lamb Chops: two are served. They are thick! They are tender! Perfectly cooked, these are the best around. Lesser places kill them by overcooking, but not Chef Eddie who hasn't missed a trick yet.
The Rib Eye Steak Bone In is another prizewinner on a plate. Ideally medium, its extremely juicy essence affirmed that the best place for this cow is on your plate, then your palate and ultimately your stomach. (did you see our carnivorous photo sent in by one of our readers recently?)
If you haven't tried Angus Club Steakhouse, it should be on your priority list. It was on ours and it has rocketed past many other Manhattan reviews we've done to be published in Takeout and Peachy's Picks faster than anyone else new since it was first featured. Why? What makes their steak so great? They age their steak extra by a week-35 days to be precise which results in the best quality. The industry standard is 27-28 days. Also, Eddie personally goes to the meat market and inspects the marble on each steak himself, so you are guaranteed to have a perfect steak.
Peachy chose the bone-in Filet Mignon (not dry aged), which was also superlative. It's vacuum-packed for premium freshness.
Inside it was properly cooked to medium. It was so juicy and succulent! If you like steak, you should welcome this venue into your restaurant lineup.
And if you don't like steak, you should too! Because their Grilled Norwegian Salmon is absolutely stellar as well. It was delivered perfectly medium rare, in a generous portion. The outside was properly crispy and the inside was amazingly tender. Perfection!
We were party to the crime of killing some plants though; (click that carnivorous photo to see what we mean) namely potatoes, mushrooms, and spinach. Peachy loves meeting french fries and potatoes in most any form, including these!
Sauteed spinach was arrived fresh, green and nutritious!
Sauteed mushrooms added variety to the meal, and were well done.
You absolutely must save room for dessert! From the Tiramisu with expressive espresso flavor to the Carrot Cake that will impress the likes of the Easter Bunny, there is something for everyone on this dessert menu. All components of the Angus Club Steakhouse menu from the steak to the sides to the wine list has depth and character.
There is even Shlag, which is German whipped cream which is so rich and consistent but not sweet:
Of course, you know Peachy loved that Apple Strudel the most a la mode with artisinal ice cream:
Peachy Picks Angus Club Steakhouse.
Angus Club Steakhouse is Highly Recommended by Whom You Know.
