After years of building a loyal following through pop-ups, Angie’s Pizzeria has opened its first permanent location in Houston’s Heights, giving chef Angelo Emiliani a chance to bring his Neapolitan-style pizzas and wider Italian-inspired menu to a neighbourhood close to home.
Angie’s began during the Covid pandemic, when Emiliani launched the concept in Los Angeles from a custom-built pizza oven mounted to his truck. He later brought the pop-up to Houston, where the chef had long hoped to establish a permanent restaurant in the city where he grew up. The opportunity to take over the former Cafe Louie helped turn that ambition into reality.
The menu retains the spirit of the pop-up while making use of a full kitchen, with seasonal dishes, starters, antipasti and pasta joining the pizzas. Highlights include Polenta ‘Tots’ with zin-zin and fried rosemary, Leek Tortelloni with vadouvan, and the Black Gold pizza topped with mozzarella, Texas sheep’s milk Gouda, black garlic and dried porcini. Desserts include a Blueberry & Cream Tiramisu made with jasmine tea, lychee cream and chiffon cake.
“Angie’s has always been about more than pizza for me; it’s about place, people, and process. Houston is home, and this space is the result of years of learning, building relationships, and wanting to create something that feels both personal and shared. Opening in the Heights feels like bringing everything full circle,” says Emiliani.
Housed in a 1950s ceramic building, the restaurant has been redesigned by Michael Hsu Office of Architecture, with interiors by Gin Design Group in collaboration with Emiliani. A painting by the chef’s grandfather informs the colours and textures, while the wood-fired pizza oven brings a subtle mid-century influence to the space.
The drinks programme by Drew Bennett focuses on Italian aperitivo-style serves, alongside cocktails including a Seasonal Negroni and Biscoff Espresso Martini. An Italian-focused wine list by Renato Bringas includes both familiar bottles and lesser-known varieties.
Local produce is central to the menu, with Emiliani working directly with Texas farmers to select seasonal varieties. As he puts it: “The defining difference in how I build my network of vendors is that it’s personal.”
Angie’s Pizzeria, opened in July, is Emiliani’s homecoming made permanent; a wood-fired oven and his grandfather’s painting settling into the Heights for good.
@angiespizzapies
@gindesigngroup
@hsuoffice
Angie’s Pizza Houston Photography, Leonid Furmansky.
Dining and Cooking