Despite the unusual name for “Angry’s Way Out,” located at N5914 County Road ZZ on Brice Prairie, there’s nothing intimidating about this restaurant.
“The name was inspired by two songs,” explains Jonathan Stevens, who owns the business with a silent partner.
“I borrowed Angry from a song called ‘Angry Johnny,’ and the Way Out comes from a Flintstones cartoon song, “The Way Out is where the fun is …” and that’s the atmosphere I want to create—a fun neighborhood tavern with great food.”
Divided by a half-wall into two separate venues, customers can relax in the cozy dining room or catch the game on one of the three TVs in the bar area. Wanting to be in the middle of the action, my husband and I chose to sit at one of the high-topped tables in the bar, which boasts a generous selection of tequila and is known for its bloody marys, screwdrivers and mimosas. After ordering a round of beer, Stevens introduced us to his son, Taylor, who not only mans the kitchen but is the inspiration behind the twist that is put on many of the traditional menu favorites.
“We still offer great bar food like the bacon cheeseburgers and prime rib, which are popular,” he says. “But I also like to experiment in the kitchen, and any item that says ‘Angry’ will have a little heat to it.”
For an appetizer, we sampled fresh, in-house battered jalapenos, dill pickle chips, cheese curds and button mushrooms accompanied by dipping sauces. Crispy and hot, their flavors were enhanced by the dressings, particularly the Angry Ranch, which had just enough spice to keep us wanting more. However, before we filled up on appetizers, we were presented with a lobster grilled cheese sandwich, Three Little Pigs Burger and tasty fries. Intrigued by the grilled cheese, we found that the seafood gave this delightfully gooey cheese sandwich interest without being overpowering. The burger, which was made with 80 percent beef and 20 percent pork belly, was topped with juicy pulled pork, bacon and cheese. My husband deemed it “delicious” and immediately texted co-workers that he had found their next place for lunch.
For our entree, we were served Angry Surf (scallops) and Turf (tenderloin tips) with seared green beans, mashed potatoes and a bowl of Sirloin Mac and Cheese made with heavy cream and three different cheeses. Extremely tender and flavorful, the tips paired well with the Angry scallops, and the mac and cheese topped with sirloin strips was creamy, rich and filling. Completely satisfied, we weren’t sure we had room for dessert but decided we couldn’t pass up a taste of the deep-fried Snickers bar and peanut butter cups. For our next trip, Stevens suggests we try the burger-topped lettuce, tomato and duck bacon, noting he routinely sells 5 pounds of the bacon each week. And, considering that Stevens will be opening an outdoor beer garden in the spring, I’m sure we’ll return.
For more information, find Angry’s Way Out on Facebook or call (608) 615-1115.