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By the East County Eaters

September 4, 2016 (El Cajon) – Long known for its flame-grilled steaks, cattle rancher roots and Western-themed décor,  Black Angus restaurants have now added a new hand-crafted, fresh juice cocktail menu to their Bulls Eye Bar.   From a Brazilian margarita that may make you want to dance the Samba to a Citrus Pomegranate Mule, you’ll find plenty to whet your whistle during all-day Happy Hours each Sunday , or from 3-7 p.m. all other days except Saturday.

We stopped by the Black Angus in El Cajon, where we savored some refreshing libations as well as tasty appetizers that roped us in to stay for a full dinner feast. 

General Manager Randy Young and District Manager Jeff Gadberry filled us in on some delectable details.

All of the new cocktails are hand-crafted – mixed and shaken with ingredients such as Cachaça (a Brazilian spirit also know as agaurdente) , the restaurant’s own sweet and sour mix, Monin organic agave nectar, and Sun Orchard Juicery lemon and lime, and more.  New options include a front porch muel with peach, lemon and ginger flavors,  as well as a strawberry margarita with fresh California strawberries. 

Our favorite? The Brazlian Margarita with fresh berries and lime, Blue AgaveTequila,Brazilian Cachaça and more. 

Our first eater, who doubles as our sportswriter, was in seventh heaven, watching ballgames in the Bulls Eye Bar while we noshed on some savory appetizers including chicken tenders in a zesty honey-sriracha sauce and loaded potato skins chock full of cheese, bacon, green onions and sour cream.

There are a couple of healthier options, including a fire-grilled artichoke with lemon aioli that one of our team recommends from past visits here. Another tip: If you’ve got a hungry party, go for the wagon wheel sampler platter.

Moving on to the main dish, our sportswriter gave a big thumbs up to the steakhouse bacon cheeseburger. This mountainous half pound of Angus beef comes topped with Applewood-smoked bacon, cheddar cheese, lettuce, tomato and crisp onion rings.  Tip: for just $10, you can get a steakhouse bacon cheeseburger, fries and a 16-oz. Bud light beer during NFL game days, in the bar only. This was Liz’s first visit here and she definitely plans to come back. Cheers!

The bar has gone through some changes through the years, morphing into a venue for sports fans instead of the old dance floor some of us are old enough to remember.

If you’re into a more intimate dining experience, the restaurant itself has quiet booths where you can carry on a conversation without being drowned out by others ’conversations or loud music –much appreciated and hard to find nowadays.

Our second eater/editor, who has dined here many times since this is a family favorite, opted for the ribeye steak with béarnaise sauce and house specialty seasonings, brussel sprouts and  Au Gratin potatoes,  all very good.  From past visits she highly recommends the fillet mignon with onion and mushroom toppers, as well as the barbecue ribs, too.  You’ll find some seafood and chicken options, too,  as well as salads, sandwiches, prime rib and more.

We couldn’t resist sampling some desserts. The sky-high mud pie and New York cheesecake were predictably pleasing.  A delightful new discovery was the Bourbon Pecan Pie.  If you want to try it, be sure to visit soon, since this is a seasonal selection.  Find more seasonal menu options throughout the year.

One more tip:  Join the Prime Club online to  get a free steak for your birthday,  plus other special offers year-round.

Starting back in 1964 in Los Angeles, Black Angus now has 46 locations in six western states.  It’s not hard to see—and taste—why it’s survived over half a century, now appealing to a new generation  of fans.   

You can find out more—or make a reservation – at


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