Stuart Andersons Black Angus restaurants began in April 1964. Stuart Anderson, a prominent rancher and Washington State native, opened the first Black Angus restaurant in the remodeled dining room of the Caledonia, an old Seattle hotel he was operating. Andersons concept for the restaurant was to provide patrons with a top quality, complete steak dinner at an affordable price, served in a warm, comfortable atmosphere with friendly service. Its menu includes appetizers such as classic combinations of spinach and artichoke dip, Buffalo wings, shrimp cocktail and potato skins. Dinner specialties include mushroom and bleu filets, teriyaki top sirloins, grilled lemon garlic prawns and grilled shrimp alfredo pasta. Stuart s sides consist of clam chowder, steak soup, baked potato soup, mashed potatoes, steakhouse fries and fresh vegetables. Stuart Andersons Bakersfield, Calif., restaurant is one of more than 80 locations in states throughout the West and Midwest.