Angus Barn

If you were raised in a barn, it means you are uncouth and unmannered, by southern standards. If you were raised in the Angus Barn, well, it means the exact opposite. The Angus Barn is the epitome of high southern dining, complete with dress codes and a family atmosphere that is crafted to “make each guest feel like the most important person in the world.” 

First opened in 1960, the Angus Barn Steakhouse is an icon of the Raleigh area. Over the years, the restaurant has been in the capable hands of the Eure family, now owned and operated by Van Eure and her husband, Steve Thanhauser. The establishment boasts some of the juiciest cuts of meat and the finest wines in the nation, so it’s no wonder why it’s considered the peak of fine southern dining.

I had the rare opportunity to interview with the owners. Although rather busy gearing up for the holiday season, they had this to share with the public who may be unfamiliar with the one-of-a-kind, award-winning experience in the Barn: 

The Angus Barn is all about community. Whether that means offering a glittering backdrop for wedding proposals, graduation dinners, nights out with family, or supporting local agriculture in sourcing the restaurant’s ingredients, the Eure family has always placed heavy emphasis on the Raleighites. 

The Angus Barn’s head chef, Walter Royale, was a local from the Triangle-area and a winner of Iron Chef America. In order to curate the ever-evolving but traditional menu of the Angus Barn, the owners worked closely alongside the head chef to “let creative senses flow.” Unfortunately, Walter Royale passed away in March of this year. He is deeply missed, but he will be with the staff and owners of the Angus Barn every step of the way; after all, in curating their menus, they’ve always had a tradition of “looking to the past to see what can be made next.” 

The award-winning steaks that the restaurant is known for – and the plethora of sides, appetizers, and desserts that accompany them –  are locally sourced from the community, with the exception of fine imported wines, cigars, and cheeses. With five-star food, incredible atmosphere, and an emphasis on giving folks a reprieve from the hustle and bustle of everyday life, it’s no wonder you have to book your reservation a full 365 days in advance. 

If you, like any person with common sense, find yourself wanting to pay a visit to the Angus Barn, make sure to book your table as soon as possible. The Christmas season, from November to January, is always the busiest time of year. It takes the Angus Barn four weeks to decorate for Christmas, and they “manage to top themselves every year,” so don’t miss out! Follow the link here to visit their website and snag yourself a dining experience you’ll never forget.

---Delaney Guidi