- Kat Robinson
- THE FLAVOR’S BACK: Years add seasoning to the Black Angus griddle.
Throughout my childhood and even in my early adult years, Black Angus was the place to go for a burger. Passing by the joint on University during the day, the scent of charcoal grilled beef would cause my stomach to growl.
But the burgers there lost something when the restaurant moved out to Rodney Parham. There was something missing that I could not put my finger on. Today, I think I know what it was.