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Gin Design Group gave the space lots of mid-century style.<\/p>\n
Downstairs, the 3,000-square-foot restaurant features a bright color palette with curved glass, warm millwork, a mosaic tile pizza oven, and lots of mid-century style. Upstairs, sister concept Bar Angie is a smaller and moodier space with rich woods, bronze-tinted mirrors, and a marble bar top.<\/p>\n
Emiliani has a long history with pizza, including a run under famous pizzaiolo Chris Bianco, where he served as culinary director for Pizzeria Bianco during his time in Los Angeles.<\/p>\n
The Angie\u2019s menu features pizzas like a margherita and a mushroom pie with aged cheese. The Piccante pizza has Spanish chorizo, mozzarella, and guindilla peppers, and the Louie Louie is made with mozzarella, aged provolone, garlic sausage, miso-butter onions, and Castelvetrano olives.<\/p>\n
Emiliani has also expanded on the original pop-up menu to include a roster of other dishes, including starters, antipasti, and pastas. A few examples are polenta tots, leek tortelloni with vadouvan curry, and a market salad with vegetables, house-made paneer, and whipped tahini.<\/p>\n
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Upstairs, Bar Angie serves drinks inspired by Italian aperitivo caf\u00e9s.<\/p>\n
There are desserts, too, like the blueberry and cream tiramisu made with jasmine tea, lychee cream, and chiffon cake.<\/p>\n
Emiliani highlights a lot of Texas produce across the menu and works directly with local farmers to select the varieties he wants to feature.<\/p>\n
\u201cI\u2019ve spent years finding people who are producing great food, and I work closely with them to grow what I want \u2014 and what others might get excited about, too,\u201d he said.<\/p>\n
Bar Angie\u2019s cocktail menu was created by Drew Bennett. He formerly worked at Anvil, the pioneering Houston bar that opened in 2009, and has developed an army of good bartenders ever since. At Bar Angie, Bennett drew inspiration from Italian aperitivo caf\u00e9s and designed the drinks to complement the food. There are spritzes, seasonal Negronis, and a Biscoff Espresso Martini.<\/p>\n