The Phoenix-born concept opened with a mission to make “luxury foods” part of everyday dining
Angie’s, the Arizona brand known for turning lobster rolls and prime proteins into everyday meals, opened its first Plano location on Nov. 19. The new restaurant, located at 701 W. 15th St., brings two of the company’s concepts under one roof: Angie’s Lobster and Angie’s Prime Grill.
The goal is simple. As co-founder Tony Christofellis says in an official statement, the company aims to “make luxury foods affordable to everyone.”
What You’ll Find On The Menu
Angie’s entry into North Texas centers on two headliners:
$9.99 Wild-caught Maine lobster rolls
$4.99 fresh-cut salads with organic romaine and grilled-to-order antibiotic-free chicken or seared falafel
According to an official statement, these prices match or beat a typical fast-food meal, which is exactly the point. The team framed the entire business model around lowering costs without lowering quality.
Guests will also find grilled burritos, warm seasoned rice bowls and a wide mix of wild-caught seafood, including lobster cakes, North Atlantic snow crab, fried North Atlantic cod and wild-caught Mexican colossal shrimp.
The Plano location is open daily from 10:30 a.m. to 10 p.m., offering indoor seating and a drive-thru. Payments are card-only or tap-to-pay.
Photo courtesy of Angie’s
How Angie’s Keeps Prices Low
Christofellis says the secret is efficiency and control.
“We built the business from the ground up to be able to sell luxury foods like Maine lobster rolls and large salads with organic ingredients for the same price as a traditional fast-food meal,” he says. The company owns a wharf on Bailey Island in Maine, a 63,000-square-foot seafood processing facility in Richmond, an antibiotic-free chicken processing plant in Chandler, a distribution center in Phoenix and its own trucking fleet.
Christofellis explains that this structure keeps costs down while allowing the team to invest in high wages and quality ingredients. “Our culture is about reducing non-mission critical costs to invest in what matters most: our food and our people.”
What Else Is On The Menu
The Prime Grill menu focuses on grilled-to-order proteins such as:
USDA Prime top sirloin
Antibiotic-free chicken
Wild-caught Mexican colossal shrimp
House-made falafel seared with extra virgin olive oil
Salads come with house-made dressings, seed-oil-free vinaigrettes, hand-crumbled cheeses and brioche croutons grilled daily. Choices include Cobb, Mexican, Greek, Harvest, Asian, BBQ Ranch, Caprese, Caesar, Spicy Honey Ranch and Chicken Parm & Spinach.
According to the statement, the company will launch breakfast soon, rounding out its full-day service.
Photo courtesy of Angie’s
Why They Call It “Luxury For Everyone”
Co-founder Roushan Christofellis says the company set out to challenge long-standing restaurant norms.
“We are disrupting the restaurant space by changing who has access to luxury foods like Maine lobster, USDA Prime steak, premium and organic ingredients, house-made sauces and gourmet foods made without preservatives and additives,” she says.
Inspired By Angie
The brand’s name honors Tony’s mother, Angela, known as Angie, who immigrated from Greece, raised two children as a single parent and worked in seafood restaurants before opening her own spot outside Boston. She died from pancreatic cancer in 2020.
“We thought, what better way to honor her memory than by making luxury foods like Maine lobster and grilled-to-order prime proteins affordable to the hard-working, everyday American,” Tony says. “Angie’s was created to honor our mother and carry forward the love she gave us every day.”
For more information, visit angies.com.
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