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Myrtle Beach Restaurants: New Angus Steakhouse Has a Wild Side

Small animals on display include an arctic fox.
Small animals on display include an arctic fox.
The 10-ounce prime rib is a hearty serving.
The 10-ounce prime rib is a hearty serving.
A small area near the bar features carved wood tables and chairs, wooden Indians and a grizzly bear.
A small area near the bar features carved wood tables and chairs, wooden Indians and a grizzly bear.
Oysters Rockefeller are topped with an abundance of cheese.
Oysters Rockefeller are topped with an abundance of cheese.
From northern moose to southern ‘gators, Angus Steakhouse has much wildlife on display.
From northern moose to southern ‘gators, Angus Steakhouse has much wildlife on display.
A small area near the bar features carved wood tables and chairs, wooden Indians and a grizzly bear.
A small area near the bar features carved wood tables and chairs, wooden Indians and a grizzly bear.

Story & Photos by Becky Billingsley

Angus Steakhouse & Seafood is one of the newest Myrtle Beach restaurants, and it has an interesting décor full of wildlife and niche memorabilia.

For decades the site was the location of Angelo’s Steak & Pasta, which in 2013 moved a short distance away to a larger building. After it was Angelo’s the restaurant became R&R Bar & Grill, but it was short-lived. Angus Steakhouse opened for business on Valentine’s Day in 2014.

The building’s new owners, Vahe Parsadanyan and Ana Vintu, are lovers of the outdoors who gave the restaurant a cowboy theme. Servers are dressed in black jeans and plaid shirts, and they wear red bandanas around their necks. Other employees are dressed in all black in a Desperado effect. Country music plays over the sound system at medium-low volume.

Upon entering Angus Steakhouse, a bar is straight ahead. High-back honey-colored barstools are carved and shiny with shellac, and the wall behind the bar is decorated with neon signs depicting a cowboy boot and a cactus.

To the right of the bar is an area with two four-top tables and chairs made of the same sturdy and attractive carved wood as the barstools. People sitting there are watched over by a trio of wooden Indians and several stuffed animals including a bison head, a cougar in mid-leap and an upright grizzly bear that looks ready to attack.

Continuing to the right is a large dining room with more taxidermy. The head of a longhorn steer hangs over a group of tables on a raised dais, while a pair of long-horned elk gaze at diners from the rear wall. Several two- and four-top tables in glossy dark wood with captain’s chairs are in the middle of the room, and a row of booths line the right-hand wall. Window treatments are black vinyl valances cut with ragged edges and held in place with tacks.

On the left side of this room an enormous moose head gazes benignly near a set of four recessed display cases, each containing small and snarling taxidermy animals. A 12-foot alligator is mounted on the wall over the display cases.

Back to the front door, to the left is a small niche containing two more of the carved wood tables. Farther to the left is another large dining room where memorabilia of many types dominates the walls. The decorations are diverse and include license plates, beer and liquor signs, movie posters, Superman, vintage NASCAR and additional taxidermy.

The menu is three pages and is full of hearty choices. Appetizers range from potato skins and cheese fries to oysters Rockefeller, breaded asparagus and fried calamari. Two soups available the night we visited were she crab and New England clam chowder, while salads are Caesar, garden, grilled Romaine with avocado, and angus salad where greens are soaked in olive oil, lemon juice and fresh basil and topped with grilled chicken, shrimp or beef tips.

Steaks are a center attraction on the menu with two sizes of filet mignon and three prime rib weights. More steaks are New York strip, ribeye, T-bone, sirloin and skirt steak, plus a 16-ounce cowboy steak. My friend had a New York strip while I tried a 10-ounce prime rib. The strip was okay, but the prime rib was outstanding along with the creamy horseradish sauce and flavorful jus that accompanied it.

Steaks come with a choice of Caesar or garden salad or soup, and one side dish. Sides are baked potato, mashed potatoes, potato chips, white rice, rice pilaf, asparagus, corn on the cob or mixed vegetables. My asparagus spears were large and buttery/garlicky delicious, and they were cooked to a pleasant al dente.

The restaurant’s name includes seafood, and those choices include king crab legs, lobster tail, shrimp scampi, snow crab legs, mahi-mahi and salmon, and the fish of the day when we visited was haddock. There’s also a pair of bone-in chargrilled pork chops and barbecue pork ribs, and children have two choices: chicken tenders or burger with chips.

The menu lists four desserts, including a house-made chocolate soufflé, but the only one available during our visit was cheesecake that’s not made in-house.

Angus Steak & Seafood in Myrtle Beach has a full bar with several mainstream beer choices and Woodbridge wines. It’s at 2011 S. Kings Highway, and the phone number is 843-945-9116.

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