Barbarie’s Black Angus Grill – Restaurant

A steakhouse’s reputation relies upon the quality of its beef. Here at Barbarie’s Black Angus Grill, the husband and wife team, Restaurant owner’s, Tom and Karen Barbarie, protect that reputation first by working with world renowned providers of meats to select stock raised beef using humane and environmentally responsible practices. From there, the on-staff butcher places his cuts of beef to dry-age in a glass-enclosed environment for at least 30 days. This process allows for Barbarie’s Black Angus Grill to serve top quality, aged on premises, Black Angus Beef.