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01/13/2012 |
Terri & Bill P
Dear Peter
Thank you so much for doing my Mom’s dinner. As usual you staff did a fantastic job and was very friendly. The food was awesome and you handled the unexpected issues very well.
Thank you so much.
Love
Terri & Bill P
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01/13/2012 |
Maria P
Dear Peter
Kudos! I do a lot of speaking around town and your dinner staff was by far the most helpful and professional during my talk, Nov 16th, PBWDA.
Congrats,
Maria P
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01/13/2012 |
Steve & Renee R.
We had such a wonderful time last night. The table arrangement was perfect for a gathering of friends and great conversation. It is always nice to see everyone’s face when 2 large group is dining together.
Although we missed Holly, we were pleased with John, he did an excellent job.
Thank you for making our dining experience a special night.
Sincerely,
Steve & Renee R
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01/13/2012 |
VA97 Warhawks Nov 2011
VA97 Warhawks Nov 2011
A Huge thank you to all those who made our Re-union night so very special. Patricia was a pleasure to work with, from beginning to end. Jerry was the best as our wait staff. His attitude & Timing-Perfect. The Food was Awsome & Special menu's most appreciated.
Captain R. V. Christopher
U S N Retired
We Will Be Back! 
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01/12/2012 |
Angus Pensacola News Archive
06/24/2011
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Great Service
Last Tuesday, Esther and I had the pleasure of a great dinner at the Angus. Great food, service, atmosphere, even price. As we were leaving, we had discovered we left the lights on in the car ( I swear Esther was driving!) and the battery was dead. Instead of calling a cab for us, your staff tried diligently to jump start the car, and being unsuccessful, they insisted on taking us home in their car. All of this just goes to show what a great, dedicated and sincere staff you have, and should (I know you are) proud of.
Joe Patti’s might be #3, but I consider the Angus #1 way out in front of all the others!
Thanks!
Regards,
Edgar M. Turner
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06/17/2011
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Angus donated Seafood to NB Cook Elementary for their annual Kindergarten Seafood Feast.
Angus donated Seafood to NB Cook Elementary for their annual Kindergarten Seafood Feast. This year marks their 20th annual Seafood Feast for N. B. Cook Elementary. Each year in May the classes study about the sea as a culmination activity to show the students how the sea benefits us.
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05/28/2011
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Thank you
I wanted to personally thank you for your extreme kindness, and grace shown towards me and my family on May 21. You and your staff were wonderful, and the restaurant was a great choice for me. Thank you sooooo much.
Anthony & Andrea Gates
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05/14/2011
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My parents' 50th wedding anniversary celebration at the Angus
Greetings Mr. Bithos:
On March 26th, I had the honor of hosting my parents' 50th wedding anniversary celebration at the Angus.
I would like to compliment the professionalism and attentiveness of your staff on the day of the event. Your employees made a special event even more special for all who attended.
I would especially like to praise Laci Williams. From beginning to end, I don't how she could have made the process any easier, and the end result was all that I had hoped for.
Again, I thank you and your staff for your outstanding service.
Sincerely,
Steve Hardy
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04/29/2011
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Dear wonderful staff at the Angus.
Dear wonderful staff at the Angus,
Just a note to send my thanks for all of your help with the rehearsal dinner. The room was beautiful and the service was great. Laci, you are so good at what you do. It was a true pleasure working with you over the phone and many thanks for all of your patience!!! Again, many thanks to all of you!
Janet S.
“Mother of the Groom”
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03/15/2011
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Customer Testimonial
What a wonderful event that we had at Angus last evening! It was a “memorable experience” shined through and through. The comments about the food, décor, and theme you created began last night and are still coming in this morning. We are so grateful for the opportunity to rely on and benefit from your expertise and thoughtful attention to detail which you bring to every event you create for us. Thank you for your wonderful ideas, terrific staff and flawless execution. You all have so much to be proud of in your organization.
— Sue
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03/15/2011
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Customer Testimonial
Please accept my thanks for such a great job and wonderful evening. The food was absolutely terrific. The choice of food items and presentation was just what I had in mind for the event. I appreciate that Angus was able to jump in on short notice.
— Mitchell B.
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03/09/2011
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COCKTAIL HOUR: March Madness cocktail can be made to suit any drinking occasion
BAR MANAGER
ANGUS SEAFOOD STEAKS AND SPIRITS
With Mardi Gras just behind us and St. Patrick's Day just ahead, I decided to dedicate one drink column to two drinking holidays. Being so close to New Orleans and Mobile, how could I not celebrate the bead-throwing, Hurricane soaked, mask-wearing debauchery that is Mardi Gras? But as a Catholic bartender who cut her teeth pouring green beer in New York, how could I not give a nod to the Irish-singing, Guinness-soaked, green-wearing ruckus that is St. Patrick's Day?
The two are little more tnan a week apart this year, making this a perfect time for a festive cocktail. So how could I possibly choose just ONE to raise my shaker to this month? Well, I just couldn't decide, so in true, Swiss fashion, I will remain neutral and create one all-encompassing cocktail that you can prepare two ways to celebrate either holiday -- or better yet, both!
The March Madness 2 ounces pineapple juice 1D2 ounce fresh lemon juice 1ÿ1D2 ounce Skyy Dragonfruit infused vodka 1 ounce pineapple rum
1 teaspoon Madori (or melon liqueur)
Purple sugar (for a Mardi Gras variation)
Key lime dessert syrup (for a St. Patrick's Day variation)
For the Mardi Gras version, combine pineapple juice, lemon juice, vodka and pineapple rum over ice in a cocktail shaker and shake vigorously. Rim a chilled martini glass with the purple sugar and pour in the strained contents of the shaker. Invert a teaspoon and position over the cocktail so that the rounded end of the spoon is against the side of the martini glass. Slowly pour the Madori over the spoon so that it runs down the side of the glass and sinks to the bottom.
For the St. Patrick's Day version, combine all ingredients except Key lime syrup over ice in a cocktail shaker and shake vigorously (about a minute) so there is sufficient foam. Strain into a chilled martini glass. Use the Key lime syrup to draw a four-leafed clover on the foam.
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04/10/2010
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Wine and Tapas Social, April 29th
Join us for our 3rd Wine and Tapas Social featuring wines from The Chilenis Reserva. This is a special treat as the grapes used to make these wines were thought it to be extinct. Our Chef has already made a fabulous menu and we are hosting 'Gulf Beach Hwy', a two man acoustic band for your listening pleasure. We can't wait to share the evening with you! Please call today to make your reservation.
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02/16/2010
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February Food and Wine, Cocktail Hour Pensacola News Journal
Featured article in the PNJ... , Bar Manager
Come January 1st everyone has made their resolutions to eat healthier, quit smoking, workout daily and generally achieve awesomeness. Now that the end of the first month of 2010 is nearing to a close, most people have forgotten these resolutions after the holiday luster has worn down.
Here at the Angus, one of our resolutions was to become more environmentally friendly. While this decision has its own socially conscious implications, it’s also a great way to save money in the long run. Remember Pensacola, green is the new cheap! In addition to recycled paper, eco-friendly cleaning supplies, and energy efficient fixtures, our bar menu is also chipping in to do its part with a new menu of organic wines and cocktails.
Come by our new lounge area and enjoy a game of Trivial Pursuit and one of our new cocktails, like the Lavender Lemondrop or the Grape Escape, made with Rain organic vodka. Perhaps on your next visit, pair your meal with a glass of wine from the organic King Estate or Frogs Leap vineyards.
Whichever you like, your enjoyable decision to go organic can go a long way towards a sustainable earth friendly year.
*Although this cocktail features Rain Lavender Lemonade vodka, you can substitute any citrus flavored vodka for a similar cocktail.
LAVENDER LEMONDROP
3oz Rain Lavender Lemonade organic vodka
1 oz fresh lemon juice
Dash of Chambord
2-3 drops of Blue Curacao (for color)
Splash of sprite
Shake with ice and strain into a chilled martini glass. Garnish with a lemon spiral. Enjoy!
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02/16/2010
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2nd Wine Social / February
A special 'thank you' to all those who attended our second wine social on February 9th. We had a great time mingling with the co-owner of the J.Lohr Estates and Our Chef as he 'wowed' guests with his creative ingredients. He is definitely creating a loyal group who appreciates his intercontinental flair. The great thing is that there is no cap on creating great food and recipes. Check out our facebook fan page for pictures!
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01/13/2010
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WindCreek Casino
Thanks to Chris Tipton and Ben Spraggins at the WindCreek Casino for hosting our chef in their brand new demonstrating kitchen. They opened in October as a source of entertainment for their players and has played host to Three Top Chef contenders. Our Chef was the first Pensacola chef chosen because of his positive energy and his innovative ideas. They treated us like V.I.P., we were grateful for the advertisement and happy to help them sell out their show.
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12/03/2009
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Pensacola News Journal Food and Wine Feature December 2009
Our Chef submitted a receipe for Pumpkin Bisque in the PNJ. Definitely something to try! Article archived on pnj.com.
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11/14/2009
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March of Dimes, November 2009
Thank you to Lizzy Ragland, Community Director of the March of Dimes Gateway Division for asking us to be a part of their first ever 'Dining Out 2009' benefit dinner. Companies in Pensacola purchased a table at many of our premier local restaurants in order to raise monies for the March of Dimes mission. The Angus had the pleasure of hosting Covent Hospice and treated them to a wonderful five course dinner paired with the most exquisite wines. It was truly a memorable event and look forward to many more events in 2010. Photos of our courses and wine pairings are available on our facebook fan page.
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11/14/2009
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Pink Ribbon Tea, October 2009
We hosted along with some very great ladies a Pink Ribbon Tea as over 100 ladies celebrated life after cancer. It was an exciting time as the ladies sipped tea and ate wonderful desserts donated by local bakeries. Each lady also left with a gift from many of our local businesses. Thank you for allowing the Angus to be part of something so special. Pictures of this event are posted on our facebook fan page.
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11/14/2009
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First Wine and Tappas Social a Success!!! October 2009
Thank you to all who attended our first ever Wine and Tappas Social in October. Our Chef and our Bar Manager, worked closely together to create a delightful pairing of tapas and wines. The menu took on the intercontinental flair that our customers are currently experiencing and our guests sipped wines from the Trinchero Estates. It was a very relaxed atmosphere as our guests took in artwork also featured by Melissa. Our staff is truly talented and amazing in all aspects of the cultural scene. Look to see press releases in 2010 as we will definitely do more of these social events in the future.
(Photos are available on our facebook fan page, http://www.facebook.com/home.php?#/pages/West-Pensacola-FL/The-Angus-in-Pensacola-Florida/169310145527?ref=ts)
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11/14/2009
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Pensacola Home and Garden August 2009
Our Chef published a recipe for Grilled Caribbean Red Grouper with Pinapple and Mango Salsa over Warm Black Bean Salad. This article asked local chefs for their expertise on grillng fish.
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11/14/2009
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Pensacola News Journal Food and Wine Feature September 2009
Our Chef, featured chef in Chef's Corner for Grilled Pork Chops and Sauteed Mushrooms with Shallots and Thyme. Archive copy available at pnj.com
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