Angelo’s Restaurant

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Hospitality is defined as “the friendly and generous reception and entertainment of guests, visitors, or strangers.” A lot of restaurant owners that are successful take passion in serving people and making the customer feel at home. Owning a restaurant is more than just serving meals, they are staples in the community. Treat the customer right, serve quality, made from scratch food, and the rest will fall into place. After listening to the segment on Wendy Bell Radio, I had to check out Angelo’s Restaurant in Washington, PA. If you have been there for over 80 years and 3 generations, you are doing something right. Here is what I discovered.

Angelo’s is known for their Italian/American Cuisine. What makes a good, homemade spaghetti sauce you ask? Fresh ingredients, patience/slow cooking, lots of garlic and spices, and of course, the right consistency. Ever had a runny spaghetti sauce? Plain and simple, it ruins the dish. Angelo’s is known for their Italian/American Cuisine. They nail all these elements. They use the same Spaghetti and Sauce recipe as was first introduced in 1939. They feature everything from traditional Italian dishes such as Angel Hair, Egg Plant Parmigiana, Ravioli, and Lasagna, to more modern Italian dishes such as Pasta Primavera, Pasta Diablo, and Ravioli Diablo. When it comes to Italian, it is their specialty.

Angelo’s menu is extensive, diverse, yet easy to navigate. It is not intimidating at first glance. They are known for generous portion sizes. Start out with an appetizer to share. Try the Batter-Dipped Fried Zucchini, which has been served since the 1960s. Their flatbreads take it up a level from your traditional flatbread, they are simply more creative. They are wood-fired, adding additional flavor. The Prosciutto, Roasted Red Peppers, and Mozzarella, featured in the caption, gives you layers of flavor. It starts out with an aged, salty slice of prosciutto, and is balanced out with fresh, roasted red peppers and mozzarella. The Chicken Saltimbocca, as pictured in the caption, is a creative dish that uses prosciutto and chicken, blended with sage, mushrooms, garlic, and a special Marsala Wine for an extra flavorful dish. They also have a wide variety of beef and seafood. You will not be limited in choice at this establishment.

How do you separate yourself from other restaurants? The answer is simple, do something unique that few places offer. Angelo’s offers Gelato or Italian Ice Cream. The main difference is traditional American Ice Cream uses cream; Gelato is made from milk. The results are a little less butterfat than traditional American Ice Cream. The second difference is Gelato is less airy, which results in creamier and more flavorful ice cream. They have done their research, it is made authentically, and Washingtonians and locals rave about it.


Angelo’s Restaurant Final Take:
  • Taste and Flavor
  • Portion Size
  • Affordability
  • Ambiance


As always, my final take. The restaurant industry is not easy, it is long hours, you are working when others are not. You constantly must be evolving and make sure your food and service are excellent. It is no secret why this place has been around so long. A passionate owner that believes in hospitality, serving the customer and making them feel at home. The food is delicious, the service is excellent, and you know when you come here, you will be treated like family and will not leave hungry. One of the most underrated and overlooked items in business is repeat patronage. Treat people right, and they will keep coming back…


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