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Angie\u2019s opens its newest Phoenix restaurant today on the southeast corner of Glendale and 19th avenues. It\u2019s the first of nine new Valley-area locations the company announced late this summer, with more planned for Mesa, Queen Creek, Maricopa, Casa Grande, Goodyear, and other areas of Phoenix.<\/p>\n
Angie\u2019s comes from Tony and Roushan Christofellis, the husband-and-wife team behind Salad and Go, the drive-thru salad chain they launched in 2013 and sold in 2021.<\/p>\n
Their current concept \u2013 Angie\u2019s debuted in 2022 and now has 27 locations in Arizona, Texas, and Las Vegas \u2013 describes itself as \u2018\u2018the new fast food\u2019\u2019 made with premium ingredients at prices below typical fast food.<\/p>\n
The signature item is a large fresh-cut salad for $4.99, topped with grilled-to-order antibiotic-free chicken or a house-made falafel patty. There are nine versions: Caesar, Cobb, Greek, Asian (pictured), Harvest, Mexican, Spicy Honey Ranch, BBQ Ranch, and build-your-own.<\/p>\n
What\u2019s new on the menu<\/p>\n
Two menu additions arrive with the new store:<\/p>\n
Grande Tacos ($3.99). Each one is an 8-inch flour tortilla with 3 ounces of USDA Prime seasoned beef (a blend of top sirloin, ribeye, and chuck), pepper jack cheese, romaine and red onion. Adding cilantro-lime sauce and guacamole makes it a \u201cSupreme\u201d for $1.39 more.
\n12-inch pizzas. Cheese is $6.99, pepperoni is $7.99, and spicy honey pepperoni is $8.99. The sauce is made from San Marzano tomatoes, and the whole-milk mozzarella is grated in-house.<\/p>\n
The rest of the menu includes protein bowls starting at $7.39 for a double portion of chicken with three sides. Bowls also come with steak, surf and turf, wild-caught shrimp, salmon, or falafel. Angie\u2019s also sells rice bowls, burritos, Prime beef burgers, hand-breaded fried chicken, and seafood.<\/p>\n
Fountain drinks, iced tea, lemonade and cold brew are just 99 cents.<\/p>\n
After 4 p.m., two $9.99 dinner-for-two deals bundle entr\u00e9es or a pizza with sides and drinks.<\/p>\n
Vertical integration is key<\/p>\n
The company says vertical integration is how it keeps prices that low.<\/p>\n
\u2018\u2018We built the business from the ground up to be able to,\u201d Tony Christofellis said. He pointed to the company\u2019s own distribution center in Phoenix, which also processes beverages and sauces, plus a chicken-processing facility in Chandler and its own trucking fleet.<\/p>\n
The chain is named for Tony\u2019s late mother, Angela \u201cAngie\u201d Christofellis. She immigrated from Greece to Boston, worked in seafood restaurants and eventually opened Angela\u2019s Seafood outside Boston. She died of pancreatic cancer in 2020.<\/p>\n
Hours<\/p>\n
The Glendale Avenue location has a drive-thru, dine-in seating, and online ordering. It is open 10:30 a.m.-10 p.m. daily, with breakfast coming soon.<\/p>\n
\ud83d\udce7 Subscribe to the free MXSW Daily Email here for the latest news about food & drink in the Phoenix metro area.\t\t\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"
Angie\u2019s opens its newest Phoenix restaurant today on the southeast corner of Glendale and 19th avenues. It\u2019s the first of nine new Valley-area locations the company announced late this summer, with more planned for Mesa, Queen Creek, Maricopa, Casa Grande, Goodyear, and other areas of Phoenix. Angie\u2019s comes from Tony and Roushan Christofellis, the husband-and-wife<\/p>\n","protected":false},"author":2,"featured_media":57561,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[3323,3321,3319,3322,3320],"class_list":["post-57560","post","type-post","status-publish","format-standard","has-post-thumbnail","category-arizona","tag-arizona","tag-arizona-dining","tag-arizona-food","tag-arizona-grocery-stores","tag-arizona-restaurants"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dc\/117475592364613413","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/57560","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/comments?post=57560"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/57560\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media\/57561"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media?parent=57560"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/categories?post=57560"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/tags?post=57560"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}