Stuart Anderson's Cattle Company

Just got back a little while ago from having lunch.  I actually gave myself a treat today and went to have a nice steak lunch at Stuart Anderson's at the Ward Warehouse.

They often run specials and a couple of weeks ago there was a coupon in the Sunday paper which allows one to have any entree on the regular lunch menu for US$7.50.  The coupon was set to expire in a couple of days, so I decided that I would go today.

Since it was lunchtime...well, actually since it was LATE lunchtime (2:00 pm), I had no trouble securing a table.  Once inside, it has the feeling of a barn or hunting lodge...sort of that rustic feel. 

After being seated, I was offered a loaf of hot, fresh-baked multigrain bread....

This bread was really delicious and still so warm. 

After looking over the menu I decided to order the teriyaki sliced sirloin (US$7.50, regular price US$9.99).

It's a six ounce cut of sirloin steak that's char-grilled and topped with Stuart Anderson's homemade sesame teriyaki sauce.  It's also served with your choice of rice, french fries or baked potato and deep fried, crunchy zucchini.  Instead of starch, I decide to get more steamed vegetables.

The steak here was tender and juicy, even though I had ordered it well done.  The teriyaki sauce that was drizzled on top was nice and sweet.  The vegetables, squash and zucchini, were steamed perfectly and were still crisp.  And the fried zucchini had just the right amount of crunch without being oily.

To go along with meal, I ordered a side Caesar salad (US$1.50).

This was one huge side salad.  In fact, you could probably split this between 2 or 3 people and still have enough.  Today, the salad is perfect, and for me that means that it was not soaked in salad dressing.  And considering that Caesar salad dressing normally is made with anchovy paste, this one was not salty at all. 

Today's lunch was certainly a great deal.  Wonderfully delicious for a great price!  I need to keep my eyes open for the next coupon special to come around so that I can come back again...and soon!

Stuart Anderson's Cattle Company
Ward Warehouse
1050 Ala Moana Boulevard, Building F
Telephone:  (808)591-9292
Hours:  11:00 am - 10:00 pm (Mon - Thur)
11:00 am - 10:30 pm (Fri - Sat)
12:00 noon - 9:20 pm (Sun)

Comments

[Bonnie Carlson]

Please tell me it isn't so - has Cattle Company closed ALL of their Minnesota restaurants? Stuart Anderson has been our family favorite for years, and we have EVERY family birthday party there. Whatever will we do now?? We are SO SAD!!
The Carlsons

[Reid]

Hi Bonnie,

Thanks for visiting. Unfortunately, I don't know anything about the status of the restaurants in Minnesota. Fortunately for those of us in Hawaii, they won't be closing any of their restaurants any time soon...at least not that I've heard about.

[Clinton]

Reid,

We have a Stuart Anderson's here in Torrance, Ca. but it's called the Black Angus. My cousin who lives in Hawaii Kai raves about their place located in the Ward Warehouse. That's her ultimate favorite place for dining out. I too consider that one of my top favorite steak houses but the wait is sometimes too long to get seated. They run ad specials all the time so that may be the cause of the crowds. Nevertheless, the food is always good.

[Reid]

Hi Clinton,

I believe they are part of the same franchise. Back in the 70s, I visited a Black Angus restaurant in Vancouver. I found it was quite interesting in that all the interior walls were made of smoked glass panels. Coupled with the dim lighting, it seemed like a maze. I got lost walking from the dinner table to the restroom. I do agree that for a steak house chain, this is one of the better ones. In Southern California, I visited Claim Jumper which was also very good, and in Texas, I visted Saltgrass with was much better!

[Denise Oppenheim]

I loved the bread and would like to enjoy it at home does anyone have the recipe? thanks Denise

[Reid]

Hi Denise,

Thanks for visiting my blog. I'm sorry, but I don't have a recipe for the bread. If I find one, I'll be sure to post it.

Thanks for dropping by.

[Rick Jaquis]

Regarding Blak Angus cheese bread I believe we used used 3/4 inch slice of bread we dipped it into clarified butter.made a mixture of Parm & romano cheese w a little paprika we put the powdered mixture into a hand sifter and sifted the buttered slices thoroughly)If i remerber righ) hope this helps

[Reid]

Hi Rick,

Thanks for stopping by!

I appreciate your giving Denise somewhere to start with the bread.

Thanks again!

[Doni Marie]

Hi, I too am looking for the recipe for the brown bread in the picture above not the cheeze bread. If anyone knows it please pass it along.
Thanks!

[Reid]

Hi Doni Marie,

Welcome to the blog!

I'm sorry, but I don't have the recipe for the bread, but I do think that it might contain molasses because it's quite sweet. Good luck in finding a recipe. If I find one, I'll post it here.

[Phyllis]

I'd love to have the molasses bread recipe - it is so good. If anyone has been able to duplicate it, please send it on. Thanks.

[Stacie]

Sorry to say, but my family and recently discovered that the Ward Warehouse location has shut down, leaving only the Pearl City location. Too bad, they will definately be missed!

[Rebecca Keech]

I'm hopelessly searching for the recipe for the cucumber dip that is served with the fried zuchinni at Stuart Anderson's. I know this is supposed to be about bread, but I have to have this opportunity to ask. Our SA is on it's way out due to so many other steak houses opening up and I really love the dip. Does anyone have a recipe?

Thanks,

Anne K.

[Paul]

Here is the recipe for Molasses bread:sqaw bread just like Stewart Anderson's
Categories
Breads
Hand made
Yield:2 loaves
1 Servings
Measure Ingredient
1 tablespoon Yeast
1 tablespoon Salt
½ cup Dark brown sugar
3 cup Warm water
1 cup Molasses
1 cup Oil
4 cup Whole wheat flour
8 cup White flour; (8 to 9)
Here is a sqaw bread recipe, a bit different. This is baked not fried. Dissolve yeast in 3 cups warm water with salt and brown sugar, covered with plastic for 1 hour until mixture is thick and cracking looking on surface . Stir in molasses and oil, whole wheat flour and 7 cups of white flour and stir to form a dough. Knead on a flour surface until smooth and elastic, adding more white flour as needed. Transfer to an oiled bowl and cover and let rise triple about 3 or 4 hours.Punch down and let rise triple again, about 1 hour or so. Punch down and divide dogh in half.Form each loaf into a 14 inch long by 3 1/2 inch high loaf and arrange opn baking sheets.Let rise in a warm place about double, about 40 minutes. Bake in a slow, 300 degree oven about 1 hour to 1 hour and 15 minutes until tested done. Transfer to racks to cool.

[stacy]

I too am very interested in where they purchase their house bread or the recipe.

[Julie]

Went to Black Angus the other night and asked about the brown bread. Server told me they get it from Crestone Bakeries. Their website isn't much help and they make their dough in such large quantities I would think cutting it down to a manageable serving size would be really hard for them. You could try asking though. Hope this info helps.