Cuisine:

• Homestyle
• Steak House

Angus Butcher House Description:
Though waitress uniforms are not as brief here as they are at some other local "steaks for stags" joints (ergo you see more women patrons), fans of exposed females will not be disappointed by servers that greet guests at Angus. Once you're done marveling at the Santa Fe-hangover décor, move on to the menu---sure to excite the carnivores in your party (unless they're humorless penny-pinchers, that is). Angus serves up classic steakhouse fare: aged Angus cuts from porterhouse to T-bone, filet mignon, prime rib and even a folksy Mexican arrachera, plus Kobe beef if you can't make it to Japan this season. A la carte sides include the usual spinach, grilled veggies and numerous iterations of the potato. And, indeed, there are limited seafood and salad choices for the non-red meat fans. Yet with all the pesos involved, we can't help but feel disappointed. Yes, steaks are big (as are all other portions) but sometimes sloppily prepared (overdone rares and underdone medium-wells) and, neither they, nor the sides, are as satisfying as we hope.


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