Angus Barn

Angus Barn anchors Raleigh’s dining scene with its rustic barn exterior and white-tablecloth dining rooms, welcoming guests for nightly dinner service. The team’s fine-dining polish keeps the experience personal and attentive, whether guests settle into the classic dining room or start with a cocktail in the Wild Turkey Lounge.

Executive Chef Scott James oversees in-house aging for nearly 20,000 steaks each month, offering nine cuts from bacon-wrapped filet mignon to prime rib and bone-in ribeye, all paired with generous salads, soups, and signature sides. Seafood favorites such as Maine lobster tail and garlic-dill North Atlantic salmon share the menu with vegetarian specialties, while desserts close on a sweet note with the famed chocolate chess pie, blackberry cobbler, and house-made Howling Cow ice cream.

Beyond the main floor, the award-winning wine cellar continues to earn Wine Spectator’s Grand Award, showcasing a list rich in first-growth Bordeaux, Burgundy, and other global finds. Private dining unfolds in the cellar’s Thad’s and Alice’s rooms, and the lakeside Pavilion extends the hospitality to weddings and corporate celebrations, reinforcing Angus Barn’s reputation as a Raleigh landmark for milestone dinners and elevated gatherings.