BLACK and BLUE
A tender piece of biological Black Angus steak is grilled above charcoal in BLACK and BLUE’s special Josper grill barbecue oven before it is brought to the table on a rustic looking wooden plank. It is accompanied by homemade sauce and freshly cut fries. The guest who ordered it looks content and takes a sip from his matching wine. “We strive to create a relaxed ambiance,” manager Anna Nessen says. This is accomplished by combining comfortable chairs and tables with the tougher elements a steakhouse’s interior needs. But personnel play an equally important role in setting the mood.
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