Since restaurant novices Thad Eure Jr. and Charles Winston opened the Angus Barn in 1960, it has amassed more than 200 local and national distinctions, including induction into the Nation's Restaurant News Fine Dining Hall of Fame. The classically red, curiously unceremonious, honest-to-goodness converted barn seems a highly unlikely contender for housing one of the nation's top steak houses. But this local dining icon has earned its reputation and its success in the same way as many other famous establishments: Shortcuts are simply unacceptable. Beef is aged to perfection on site; the staff cooks filets as ordered; and the crab cakes are to die for. Every detail – from the basket of complimentary apples at the entrance to the walk-in humidor – focuses on indulging the customer. The world-class, 30,000-bottle wine cellar complements a full bar. Reservations recommended. Kids' menu. Serving dinner nightly. Awards include being voted Best Steak in Independent Weekly's 2009 Best of the Triangle readers' poll, and Best Restaurant for Special Occasions, Best Italian Cuisine and Best Outdoor Dining in Metro magazine's 2009 readers' poll.