Black Angus melds its history with a contemporary design

ETOBICOKE – A doubled-edge sword isn’t a common utensil found in a steakhouse.

However, that’s what Harry Cardiakos was presented with when he began to renovate the Black Angus Steakhouse about two years ago.

The restaurant’s more than 50-year history meant its regular customers, many of whom started dining at the Black Angus with their parents, had grown accustomed to its dated charm. However, attracting new customers required an updated decor.

“The customers loved the history of the place and I was changing it. I had a lot of sleepless nights,” Cardiakos said. “I just wanted to make it better.”
The Jako family opened the Black Angus in 1964. Cardiakos worked at the restaurant for 14 years before he was offered the opportunity to purchase the business about three years ago.

“I started as a waiter and moved up to manager, and then I finally took it over when (they) were ready to retire,” Cardiakos said.

Starting as a waiter gave him the opportunity to gain knowledge of all aspects of the business.

“I actually got to learn all the generations that have been coming here since 1964. It gave me a gift by taking over that way,” Cardiakos said. “Their kids’ kids are coming. I remember serving some kids that were five years old, now they’re bringing their girlfriends here.”

Despite strong nostalgia, Cardiakos knew the green carpet and honey-coloured wood that decorated the Black Angus had to be replaced in order to attract new clientele.

As an enthusiast of tailor-made suits, Cardiakos redecorated the walls with fabric. The floor was renovated to mimic a herringbone suit pattern.
“I liked tailor-made men’s suits, I’m known for that. I ended up putting my material on the walls,” Cardiakos said.

Following the renovation, many of the restaurant’s fixtures remained in place. The original bullhorn chandeliers still hang above the tables, but are now equipped with a modern shade and black powder coated finish. As a tribute to its past, one of the restaurant’s original wood plates hangs next to its entrance.

“We’ve incorporated the old with the new. I tried to bridge it the best I could. I think I did do that,” Cardiakos said. “You have to keep some history in the place.”

As well, the grill remains in the dining room.

“That’s a grandfathered feature, you’ll never see that again without a glass separation,” he said.

Cardiakos admits the renovations were met with backlash from some of his customers. However, their disapproval didn’t last long.  

“In that sense it was very difficult,” he said. “Now I have them coming back and saying ‘we understand why you did it’.”

While the restaurant has a new look, consistency, as well as quality, is the key to The Black Angus’ longevity, according to Cardiakos. Today, the Black Angus still uses many of the same suppliers it did when the restaurant first opened.

“We’ve been ordering the same charcoal from the same company since 1964,” Cardiakos said. “With all of our suppliers, we’ve maintained consistency.”

Like its suppliers, the Black Angus also maintains relationships with its employees.

Many of its front and back-of-house staff have stayed at the restaurant for decades. Cardiakos believes staff stay at the steakhouse due to its family atmosphere.

“How many jobs do you get to do where you leave with your pockets full and your heart too?” Cardiakos said. “I think that’s the key to why people have been here this long.”