For its one-month brunch celebration, Black Angus is offering not just French toast but its Signature Molasses Bread French Toast. (Photo courtesy of Black Angus)
Never has Black Angus served its steaks with eggs. Or turned its signature molasses bread into French toast.
But starting Easter Sunday, the steakhouses will do just that, introducing brunch for the first time since the chain’s founding 60 years ago. All 32 U.S. locations — three in the Bay Area — will take part in this one-month celebration of the chain’s diamond anniversary.
On weekends from March 31 to April 28, the brunch menu will offer Steak & Eggs (plus a Tomahawk & Eggs for two), Steak Breakfast Burrito, Steak Chilaquiles, a Classic American Breakfast with applewood-smoked bacon, plus a certified Angus beef Breakfast Burger topped with a cage-free, sunny-side-up egg.
The warm molasses bread that customers fight over when it lands on the dinner table will be featured in both sweet and savory dishes: Avocado Toast with eggs and guacamole, and French Toast with maple syrup and strawberries.
The bar will make classic brunch drinks, including Mimosas (orange, cranberry or pineapple), Bloody Marys (the mix is made inhouse) and Micheladas. And a just-announced Black Angus partnership with The Coffee Bean & Tea Leaf will mean a new java blend.
For its brunch celebration, Black Angus is offering Steak & Eggs, Steak Chilaquiles, a Steak Breakfast Burrito and a Tomahawak Steak & Eggs for two. (Photo courtesy of Black Angus)
Black Angus was founded in 1964 by Stuart Anderson, a Seattle entrepreneur (and later a rancher) who famously appeared in TV commercials for years as his own brand spokesman. The chain is now headquartered in Burbank.
In the Bay Area, there are steakhouses in San Jose (1011 Blossom Hill Road), San Lorenzo (15800 Hesperian Blvd.) and Brentwood (2355 Sand Creek Road). There’s also one in Citrus Heights in Sacramento County, and 18 locations in Southern California.
Brunch hours will be 11 a.m. to 3 p.m. on Saturdays and Sundays from Easter till the end of April. At 3, the dinner menu kicks in; right now that includes seasonal specials of cedar-plank Chimichurri Ribeye and Steak and Crab with Beurre Blanc.
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