Friday, August 2, 2013

Black Angus Ribeye

Sometimes when I write about food at a restaurant, I write 2 different posts.  One that is free flowing and what I'm really thinking.  The other is the one that I will actually post.  Sometimes my crazy stream of consciousness takes me to really irrelevant conclusions.  I noticed in our publication that everyone who writes for us is an editor.  I'm working on learning to edit my own work better myself.

This was my first week to ever taste food from Black Angus, the small place in the K-Mart parking lot right off of Rodney Parham in Little Rock near Market Street.  I had been in the week before on business, with the Arkansas Times.

So I found the 8 oz.steak to be tremendously flavorful.  It had been char-grilled to the perfect medium rare.  I love steaks that are char - grilled.  It's just the best way to have them done.
It was a pleasure to eat at Black Angus.  It was easy to order, it wasn't a long wait, and the food was substantial for the $12 price tag.

I love talking to business owners about their passion.  During my work day, I watched some owners say hello to everyone who ate in their establishment at  lunch.  They had a passion for getting to know their people up close.  They were very interactive, they listened closely.  I watched them.  I admired them.  It's what I do.  I hang out with business owners and restaurants all day.  I see some people put some real heart and soul into all that they can.  They meet the people who dine in their establishments.  That's who I want to do business with.

I also recently met with some fantastic guys at Leo's Greek Castle.  They care so much.  They're there on sight to show you how much they care.  Even after a little bit of criticism by a lady on the way out about the hummus, they were gracious.  If the owners are in the dining area, they will greet you face to face.  If you write something nice about them in a review, they'll call you to thank you in person.

The new owners of Table 28 have the exact same care.  They've shared with me a lot of their thoughts along the way as they've been preparing to create a successful dining establishment.  If everyone from the back of the house to the front of the house is as dedicated as the owners, then the food and service should be flawless.  I'm really looking forward to their new place.  The menu is full of items that I can't wait to try, and I think it's going to be one of my new favorite places.

"They don't care how much you know until they know how much you care."  From 212 - The Extra Degree 

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