Awards & Testimonials

Restaurant Awards
Professional and Social Awards for Thad Eure, Jr.
Professional and Social Awards for Alice Eure
Professional and Social Awards for Van Eure
Customer Testimonials

News Release

Angus Barn's Van Eure wins food industry's highest honor as restaurant enters 44th year

Acclaimed owner of The Angus Barn, one of the
nations' top-ten steak houses, salutes outstanding staff

(Raleigh, North Carolina, June 4, 2004...) Van Eure, owner and heart and soul of the nationally renowned Angus Barn Restaurant, was just awarded The 2004 Gold Plate, the food industry's highest honor, and named 2004 Foodservice Operator of the Year by the International Foodservice Manufacturers Association. ...for the complete story click here.

For more information call Jill Highsmith at The Angus Barn (919) 787-3535.

Awards & Distinctions

Fine Dining Hall of Fame

Awarded by Nation’s Restaurant News magazine. Selected for top quality in all aspects.

Iron Chef America 2006

Based upon the format of the Japanese cult sensation, Iron Chef America carries on the legend of Kitchen Stadium and the famed "secret ingredient". Each week, world-class chefs battle and our own Executive Chef Walter Royal recently participated and won!

Cornersone Humanitarian of the year Restaurant Neighbor Award 2003

Awarded by the National Restaurant Association that honors restaurants and restaurateurs for their community service and involvement.

GRECA - Greater Raleigh Entrepreneurial Company Award.

A Business award for leadership and the impact the business has made on the community. Presented by the Greater Raleigh Chamber of Commerce.

“Going for the Gold”

Over 200 awards have been received by the Angus Barn over the last 40 years, including the prestigious Ivy, DiRöNA, Wine Spectator Grand and Fine Dining Hall of Fame Awards. “Angus Barn Tops in the Nation” ranked 29th among Top Grossing Independent Restaurant in the United States by Restaurant and Institutions Magazine, January 2000. It also was ranked the #2 Best Steak Restaurant in America by Wine Spectator.

48 Hours

“The Angus Barn has got the key ingredient for any business that’s hoping to last.” --Dan Rather, CBS’ 48 Hours 9/21/00

Southern Living

“A magnum of esteemed Veuve Clicquot champagne perches next to the helium tank that fills kiddies’ balloons. Before or after dinner, you can buy a jar of country relish—or a fine stogie from the humidor. Upstairs, you’ll find checked tablecloths and farm tools, while below waits a tapestried, castle-like dining room and an award-winning wine cellar. Many of you are nodding, recognizing this famous, one-of-a-kind scene at Raleigh’s Angus Barn.”

DiRöNA -- (Distinguished Restaurants of North America)

Awarded by a team of inspectors that visit each restaurant unannounced. Each business must pass a rigorous 75-point criteria achieving the highest possible standards in all aspects of distinguished dining.

Ivy Award

Given by Restaurant and Institutions Magazine. Each year 10 restaurants are selected by being voted on by all recipients of the magazine. So, in other words, you are selected by your peers.

Wine Spectator's Grand Award

Top award for one of the most outstanding wine lists in the world. Wine Spectator is the most highly coveted publication concerning wine reviews. Our wine list must be judged every year in order to uphold this award.

Wine Spectator's -- “Best steakhouses award.”

Ranked as one of the best steakhouses in America. Judged on menu, wines, price and ambiance.

BEDA

Business Executive’s Dining Award. Selected by American business men and women.

Five Star Chef of the Year

Restaurant Guild International's executive committee of twelve industry professionals and wine sommeliers selected Angus Barn Chef, Walter Royal as the Five Star Chef of the year for 1997.

Carolina Parenting's Third Annual Family- Friendly Top 40 Places to Work

The Angus Barn made the Carolina Parenting's Third Annual NC Family-Friendly top 40 list as one of the best places to work. The Angus Barn, being a 42 year old family-owned business, prides itself on a family-friendly atmosphere for both the customers who eat there and the employees who work there. It is a luxury that employee's benefits start at a minimum of 16-20 hours a week. The Angus Barn can boast that it offers flexible scheduling, health coverage, 401K employer/employee match, two weeks paid vacation after 1 year, bereavement pay and sick pay.

Thad Eure, Jr.

AMBASSADOR OF HOSPITALITY AWARD

Presented to him posthumously by the National Restaurant Association. The most important educational distinction awarded for professional accomplishments and contributions to education. Recipient demonstrates a lifetime of positive and dramatic impact upon the industry. Awarded to Thad Eure, Jr. Ambassador of Hospitality Award that same year.

“RESTAURATEUR-OF-THE-YEAR” AWARD

Presented by the North Carolina Restaurant Association. The recipient is one that has made contributions to the food service industry. The recipient’s operation must be successful (in the eyes of peers, employees and the community).

Alice Eure

YWCA’S ACADEMY OF WOMEN SPECIAL AWARD

Given posthumously in memory of Alice Eure for leading the public to understand more of mental health problems and to increasing funding for research into mental illness — all through her establishment of the Foundation of Hope.

Van Eure

Silver Plate Award 2004

Recognizes professionals who have demonstrated food service industry segment leadership and have made lasting contributions to the advancement of the industry.

National Restaurant Association

College of Diplomates - For over 30 years, the National Restaurant Association has used this award to recognize outstanding industry leaders.

JUNE AND GRIFF GLOVER AWARD FOR DISTINGUISHED SERVICE 1997

Also awarded by the NCRA. Presented for those contributing most to the restaurant industry, by means of dedication and time.

YWCA’S ACADEMY OF WOMEN 1994

Honoring women for achievements in the business/professional community.

MONDAIL MEDAL OF HONOR 1991

Given by the National La Chaine Des Rotisseurs. An organization of members professionally involved in the wine and spirits industry and are dedicated to promoting the education and enjoyment of wine and spirits.

“RESTAURATEUR-OF-THE-YEAR” AWARD 1998

Presented by the NCRA. The recipient is one that has made contributions to the food service industry. The recipient’s operation must be successful (in the eyes of peers, employees and the community).

AWARDED MASTER LADY IN 1991

By local “Knights of the Vine” chapter

“EXECUTIVE OF THE YEAR” AWARD 1994

Presented by Executive Women International

“JOHN ROSS AWARD” IN 1998

Presented by Greater Raleigh Convention & Visitors Bureau

WOMEN OF THE YEAR IN FOOD SERVICE FOR 1998

By Southeast Food Service News

THAD EURE JR. HOSPITALITY AWARD 2001

Presented by the North Carolina Restaurant Association

NINE LIVES - STORIES OF WOMEN BUSINESS OWNERS LANDING ON THEIR FEET

Written by Mary Cantando with Laurie Zuckerman.
Available soon at the Country Store online.

Testimonials from our Customers

My favorite place to eat is the Big Red Barn. Actually, that’s not its name, but that’s what my mother-in-law calls it on our annual pilgrimage to it, and the name is quite fitting. Its real name is the Angus Barn in Raleigh, North Carolina, and if you were looking at it from outside, it really does resemble a big red barn. Its name and its look (both inside and out) convey a casual atmosphere, yet the dining experience is quite elegant. The very distinct courses, from the crackers and cheese starter to the coffee and cheesecake dessert, offer an array of choices for even the most discriminating diner. And the food is delicious enough that I’m usually getting full by the main course. The pleasant atmosphere accented with sophisticated ambiance and the award-winning cuisine make the Angus Barn tops on my list of places to eat.

As I pull into the parking lot, a large red barn rises from the hillside. As I walk up onto the wooden porch, barrels of apples hold open the large barn doors. A country gift shop is located to the left of the entrance. As I speak with the hostess about how many are in my party, I can’t help but notice the red and white picnic table style table cloths adorning each table. Photographs of past guests decorate the wooden walls, inviting me to join their dining family. All of this suggests a quaint, casual atmosphere, yet a waiter in a black suit asks me to follow him to my table, where I am presented with a text-book sized wine list and an invitation to tour the wine cellar. The menu consisting of filet mignon, lobster, lamb, or an offer to create something to my liking if not satisfied by the menu, each serving as a reminder that I’m at a rather distinguished eating establishment. At the Angus Barn, casual and simple go hand in hand with sophistication.

To start me off, the waiter brings a cheese and cracker platter, consisting of several cracker types and two gourmet cheeses. A basket of bread and butter soon follows. Next, a little wooden bowl of salad is placed before me and my preferred dressing is spooned on in a quantity of my liking. Finally, the main course arrives. Then, the dessert cart is presented to me, a tasty array of their finest pies, cakes, and sundaes. Lastly, an offer for an after-dinner coffee is offered. With four to seven courses of dining choices, even the pickiest of eaters should be satisfied as the meal comes to a close.

When I go to the Angus Barn, I have a strategy. I’m going to go light on the appetizers, skip the bread, and leave part of my salad so I can thoroughly enjoy the main course and still have room for dessert. But this never seems to work. I can’t seem to resist the cheddar cheese and crackers. And neither can other guests it seems, as the country store sells them in crocks. So I’ll just have one or two…or maybe three. I’ll just have a bite of the warm bread, but as the opportunity for fresh baked bread right out of the oven comes around so infrequently, I might as well have a whole piece. The fresh salad with Italian dressing is scrumptious, and who wants to be wasteful? Not being a beef or seafood lover, I order a vegetarian entrée, the three cheese ravioli smothered in their home-made alfredo sauce. The sauce is so rich and creamy, it’s a pasta lovers dream! But it’s also very filling. I really don’t have room for any dessert, but they insist on showing off their tempting treats, and it’s a delight I’m afraid I can’t turn down. How often do I come to the Angus Barn, anyway? I think as I indulge myself in their well-reknowned chocolate chess pie. The recipe has been requested so many times, that they’ve made the recipe available to all their guests. And many of the desserts can be ordered and delivered right to your home! Just imagine the damage that could be done there. Although I’m usually pretty uncomfortable as I leave, I can’t imagine having done it any other way.

If given the option to go to any restaurant of my choosing, I would choose the Angus Barn. It does a fabulous job of merging the comfortable with the refined. Each visit from the wait staff brings one appetizing platter after another. If you’re not stuffed after an evening of enjoying the delicious food at The Big Red Barn, you’re just not doing something right. So go, go hungry, and go early. The wait on the front porch is evidence that I’m not the only one who feels this way.

-Jaime Hauser

You are simply the best! I have eaten all over the world. Thank you, Van! Congratulations on your awards. Your customers love you!

-Andy Stokes

Dear Van,
I had to write and thank you again for the overwhelming experience Monday night (February 9)! From the time we arrived at the front door (held open for us, of course) until we left later that night, everyone associated with the Angus Barn could not have been more hospitable, more serving, or more positive.

I was hosting a meeting for my East Coast staff, my boss, and his staff from headquarters (in Los Angeles, CA), and several sales reps who work for us. We had 11 people total from California, Boston, Philadelphia, and Ottawa, Canada.

As often happens and even more so in the high-tech world, there is a view that those of us in the South are not capable of competing (technology, restaurants, intelligence, etc.) with the more "important" regions of the country. I'm sure you've encountered that before. I knew I was in for a night of fun when the comments started as we walked across the parking lot. "Oh goodie, we're eating in a barn," "Will there be peanut shells on the floor?" "Do you think they'll have any wine in a box?" I knew they would all be eating their words as soon as the "Angus Barn Experience" hit them!

Our waiter, Lance, and his team were outstanding. The food was over the top as usual, and of course when the California wine "snobs" saw the wine list they couldn't stop drooling. The fun continued when the dessert tray came around. "Chess Pie? What's that?" "I've never had cobbler, is it any good?" I thought I was going to have to pick some of the guys up off the floor when they starting digging into the desserts! One guy from Boston, who doesn't cook, had to have the recipe for the Blackberry Cobbler so he could find someone to cook it for him when he got back home!

Lance (what a great guy!) then gave us all a tour of the guns and the wine cellar. I've never walked through a kitchen where the staff stopped to smile and say hello. It was perfect!! I thought some of the California folks were going to ask if they could spend the night in the cellar and just gawk at the collection.

Thanks for stopping by our table and saying hello. I know you were busy with other obligations Monday night but it meant a lot to me and the others.

Everything about our visit could not have been more perfect. It's hard to believe that a restaurant could have such an impact on people, but the folks just couldn't stop talking about it for the next two days. Please make sure Lance and everyone at the Barn know that their efforts were appreciated and that they created some new life-long fans. I'm sure when they come back to Raleigh, the first thing out of their mouth will be "Let's go to the Angus Barn!"

February 12, 2004

I wanted to let you know what a wonderful evening my husband and I had on Thursday, February 12,2004 at the Angus Barn. We decided to celebrate Valentine's Day early to avoid the crowds and my request, as usual, was to dine with you. From the time we arrived and were greeted by the hostess,during our time spent in the lounge waiting for our table, and throughout the meal, we could not have been made to feel more welcome. Our dinner was wonderful and our waiter friendly and knowledgeable. I have been celebrating special events with family and friends at the Angus Barn since I was a child, some 35 years now, and I have never been disappointed in the service or the food. My entire family regards your restaurant as the place to go for everything from birthdays, anniversaries, and prom night dinners to marriage proposals (really)! You are to be commended for the consistent quality you have offered this area for so many years.
Thanks again.

February 12, 2004

Karen,
I'd like to take this time to thank you and your professional, courteous staff for a wonderful experience. My wife and I were completely impressed by the extra attention we were given for our anniversary dinner date on April 16th. Florence, our waitress, was great, and her rendition of "Happy Anniversary To You" sung (sort of) to the "Happy Birthday" song was quite good, actually. The ambience was perfect as was the food - we didn't expect balloons and a special cake, either. The entire evening was a big hit with me and especially my wife and we certainly appreciated the extra things you and the personnel at the Angus Barn did just for us. We will definitely recommend this restaurant to our friends and of course you can count on us being repeat customers.

Keith Britton, April 19, 2004

THAT VAN NEVER QUITS, DOES SHE? WHAT A RESTAURANT OPERATION,'N I THINK SHE'S VERY MODEST ABOUT HER IMPACT ON IT. I THINK SHE'S THE ONE WHO MAKES EVERYTHING TICK. YOU NOTICED EVERY PERSON IN THE KITCHEN FROM THE HIGHEST TO LEAST POSITION SAID "HELLO"'N HOW ARE YOU, ETC........WONDERFUL TRAINING, PLUS THEY ALL SEEMED HAPPY DOING WHAT THEY WERE DOING. ON MY FIRST VISIT I FELT AT HOME BEFORE TASTING THE WONDERFUL FOOD. THE APPLES LABEL THE ANGUS BARN...A VERY NICE TREAT

JIMBO MOODY III, July 12, 2004