Black Angus, the upscale, west-end-Toronto steakhouse that fed its guests impeccably for more than 50 years, plans to relaunch next spring offering an eclectic, globally inspired menu and a sleekly contemporary décor.
The restaurant is targeting an April, 2018, opening in a snazzy street-level space nestled in the Bloor Islington Place office complex, in Etobicoke, a few blocks west of Black Angus’s original location.
Besides the new location, Black Angus will feature a menu, currently being developed by executive chef Greg Argent, offering a broad and thoughtfully curated lineup.
Certainly, there will be the restaurant’s signature high-end steaks — a Tomahawk, for instance — cut from Certified Angus beef. But there will also be bison and veal Tomahawk options. There will be duck and chicken, lobster and whole fish, lamb and pork chops and house-made pasta. But there will also be creative vegetable-themed options — grilled cauliflower ‘steaks,’ for instance — that will appeal to carnivores and non-meat eaters alike. At dinner, entrees start at $20.
In its new incarnation, the relaunched Black Angus will be open for lunch, and here, Argent really gets creative, offering, on his still-evolving menu, globally inflected dishes such as grilled merguez sausage, Korean short ribs and Moroccan spiced cauliflower florets — and bison meatballs, for game lovers.
All of this will unfold in a gleaming, 6,000-sq.-ft. space decked out in up-to-date finishes and design flourishes accentuated by an understated colour palette of sophisticated greys and blacks. The culinary team will work in an open kitchen as well as at three grills, one each dedicated to steak, seafood and vegetables. The street-level room will feature 200 seats — 164 inside and 32 on a patio fronting onto Bloor Street West. In the warm months, a 20 ft. retractable window will open the dining room up to the patio space. A private dining room will accommodate about 30 at booth seating. Slated to open in 2019, a second-floor rooftop patio will seat 100.
Black Angus will serve lunch and dinner seven days a week.