A family-owned institution for more than 60 years now, the double doors of the now-fabled Angus Barn swung wide on June 28, 1960—a 275-seat steak-and-potatoes based restaurant dreamt up by owner Thad Eure, Jr. that aimed to provide families and travelers to the Raleigh area with impeccable service.

Today, more than 20,000 nights, 14 million customers served, one complete rebuild (the restaurant burned to the ground just four years after opening and was promptly rebuilt twice as big) and a half-dozen expansions later, the 650-seat Angus Barn remains one of the most sought-after destination dining spots in the Southeast.

 

 

 

 

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Van Eure, daughter of the late Thad Eure Jr., now owns and operates the restaurant and has left her own mark. She's the mastermind behind the unforgettable Christmas decorations that dress "Big Red" during the holiday season, and her commitment to guest service earned her a lifetime achievement Industry Legends Award from the International Foodservice Manufacturers Association in 2019; in 2025 the Triangle Business Journal honored her their own lifetime achievement award.

 

 

 

 

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The restaurant—nominated for a James Beard Award for Outstanding Hospitality in 2020—is well known for cozy ambiance and an impressive wine list (more than 1,500 options on the menu and a wine cellar that holds 25,000 bottles also previously earned a Beard nomination for Outstanding Wine Program). And while Angus Barn still serves more than 22,000 steaks per month, the menu has evolved to include seafood, poultry, pasta and wow-worthy desserts.

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Chocolate chess pie

Undoubtedly the Raleigh area's most iconic dessert, it's fair to say that Angus Barn's chocolate chess pie has more than a few fans.

A recipe developed by Van Eure's mother Alice in the late 1960s—with help from kitchen manager Betty Shugart (a 50-plus-year employee of the restaurant)—an estimated 50,000 chocolate chess pies are now made and sold each year.

 

 

 

 

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Below is the easy-to-make recipe for this classic treat.
 

Ingredient list

• 1 unbaked pie shell
• 1 stick of butter
• 3 ounces of semi-sweet chocolate
• 1 cup sugar
• 2 eggs, beaten
• 1 teaspoon vanilla
• A dash of salt
   

Directions

• Melt butter and chocolate over a double broiler or on a low power setting in the microwave
• Blend together the other ingredients in medium-sized bowl, then mix in the melted butter and chocolate
• Pour ingredients into the pie shell and bake 35 minutes at 350 degrees
• Allow pie to cool completely, then optionally top with whipped cream and/or serve with vanilla ice cream

^{Header photo via Angus Barn}