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Angelo's Restaurant
Fried Italian rice balls filled with our housemade meat sauce and peas with marinara sauce.
Topped with Gorgonzola cheese and bacon and roasted in our wood-fired oven. Served over a bed of greens with balsamic glaze.
A crock of our delicious homemade soups. We make 2 soups daily from fresh ingredients.
We have been serving our thinly sliced, battered and deep-fried zucchini since the mid 6ties. Choice of marinara or spicy horseradish sauce. Serves two-4.
Plump juicy shrimp served with traditional cocktail sauce.
Stuffed with our own blend of crabmeat stuffing and baked in a lemon butter sauce with white wine.
Hand-breaded in-house with our seasoned breadcrumbs and deep-fried to perfection and served with a spicy marinara sauce.
Not for the feint of heart, our hot wax peppers are stuffed with pork, veal, sage and fennel and baked in our wood oven and topped with provolone and tomato sauce.
Created here in the early 9ties, this simple and wonderful appetizer has fresh sweet and hot peppers sauteed with spinach and garlic in our housemade veal stock with a hint of lemon. We top it with plenty of fontinella cheese. Serves two-4.
Inspired by a frequent guest, this appetizer is sometimes ordered as an entree. We grill plump shrimp coated in Cajun spices with portabella mushrooms, artichoke hearts and red roasted peppers on a bed of fried spinach. Serves two.
Spinach, spring mix and cannelloni beans sauteed in lemon, butter and veal stock.
Sauteed in a garlic wine sauce with butter. Served with grilled Italian bread.
Fresh mozzarella deep-fried with a crunchy breading served with marinara sauce and basil mayonnaise.
Mixed greens of endive, radicchio, arugula and other field greens, complimented with Italian garnishes.
A crock of soup with your salad.
This salad has been popular since the 9teen fifties. It boasts salami, capicola, provolone, hard boiled eggs, tomatoes and Italian garnishes in this classic Italian salad.
Juicy tomatoes with diced sweet peppers, celeryand red onions, tossed with a basil and olive oil dressing. Hot wax peppers and anchovies available upon request.
A mixture of diced vegetables and salad greens tossed with a light lemon dressing.
Romaine lettuce and croutons and a housemade caesar dressing.
Invented here in the mid 8ies, this entree salad grows ever more popular. An assortment of fresh greens and garden vegetables tossed with salami, gorgonzola cheese, pepperonciniand chicken breast tossed in an herb vinaigrette.
Invented here in the mid 8ies, this entree salad grows ever more popular. An assortment of fresh greens and garden vegetables tossed with salami, gorgonzola cheese, pepperonciniand chicken breast tossed in an herb vinaigrette.
with toasted walnuts, fried chick peas, sundried cranberries, carrots, radicchio and sweet basil dressing.
Chicken breast rubbed in cajun spices, tossed with our tomato salad topped with fontinella cheese and garlic toast.
Grilled hot peppers, mushrooms, onionsand bell peppers and chicken breast tossed with our Italian tomato salad. Try it with herb or balsamic vinaigrette.
Salad greens, french fries, shredded mozzarella tossed with steak and your choice of dressing.
Red head lettuce, black olives, roasted red peppers, plum tomatoes and feta cheese tossed in a lemon herb dressing, topped with an entree portion of grilled or Cajun salmon.
Grilled ahi tuna, with candied pecans, sliced strawberry, goat's cheese and creamy balsamic dressing.
grilled flatiron steak and tender grilled romain with cherry tomatoes, gorgonzola cheese, red onions and creamy balsamic dressing.
Our famous homemade meatballs served on a rustic Italian roll with melted provolone cheese. A tradition for more than 50 years.
Grilled or blackened served on a kaiser roll with lettuce tomato and mayonnaise.
Delicious hot sausage simmered with onions and peppers in tomato sauce, served on a rustic Italian roll with melted provolone cheese.
Large ocean whiting deep fried and served with tarter or cocktail sauce on a kaiser roll.
Shaved roast beef, grilled sweet peppers, onions, and mushrooms, served on an Italian roll topped with provolone cheese.
6 ounces of lean hand patted fresh ground beef served thick and juicy on a kaiser bun. Served with lettuce and tomato.
Prosciutto and Capicola topped with a balsamic marinade of roasted red peppers, red onions, spinach, and Boursin cheese.
Roasted eggplant, tomatoes, fresh mozzarella, fresh basil and olive oil, spinach and spring mix.
Grilled chicken with roasted red peppers, spinach, and fontinella cheese.
Ham and turkey with bacon, lettuce, tomato, and mayo.
Grilled Roast beef, portabella mushroom, spinach, bleu cheese, and our homemade spicy horseradish sauce.
Our original dish first served in 1939 by Angelo and giacomina passalacqua. This is what started it all and the sauce is still made the way grandma made it.
Cappellini pasta tossed with our meatless marinara. Classic!
Breaded and deep fried eggplant topped with tomato sauce and provolone over angel hair.
Classic Italian seafood and pasta dish. Fresh black mussels, steamed in marinara sauce with wine, tossed over imported linguini.
Plump ravioli stuffed with ricotta cheese or seasoned ground meats. Try them half and half or with a spaghetti combination.
Hot sausage, red onions, mushrooms, spinach and romano cheese tossed with red pepper flakes in an oil and garlic sauce.
Our homemade white clam sauce has been an Italian tradition for decades.
Our homemade white clam sauce has been an Italian tradition for decades.
A classic roman dish of butter, heavy cream and Parmesan cheese tossed over homemade fettuccine.
Another classic Italian pasta and vegetable dish. We saute mushrooms, broccoli, cauliflower and seasonal vegetables in white wine, garlic, herbs and fresh tomatoes, romano cheese and homemade chicken stock tossed over linguini.
Named after our owner's mother patty passalacqua. Chicken sauteed with hot wax peppers, black beans, black olives, garlic and fresh basil, tossed with cavatappi pasta, Romano cheeseand topped with fontinella cheese. This is a hot one!
Named for our owners father silvio passalacqua, who ran the restaurant for 42 years. This dish consists of bay scallops sauteed with mushrooms, roasted red peppers, artichoke hearts, garlic, basiland oregano, tossed with gorgonzola cheese and linguini.
A mainstay on our menu for more than 20 years, this sweet dish consists of onions, sweet peppers, fresh basil, garlic and sauteed with fresh tomatoes, tossed with cavatappi pasta, Romanoand fontinella cheeses, topped with feta cheese.
Another classic Mediterranean sea dish. Scallops, mussels, rock shrimpand littleneck clams in red clam sauce tossed with fettuccine.
Our thin shell baked and topped with tomatoes and Romano cheese.
Topped with our homemade marinara and shredded mozzarella.
Sauteed button and Portobello mushrooms with onions, basil mayonnaise and fontinella cheese.
Tomato, basil and fresh mozzarella with balsamic drizzle.
Garlic butter sauce with 3 cheese blend (mozzarella, fontinella and provolone).
Blackened chicken breast presented with vegetables.
Grilled chicken breast presented with vegetables.
Chicken breast sauteed in butter, garlic and Italian herbs in a Marsala wine sauce with fresh mushrooms, presented with vegetables.
Tender chicken topped with prosciutto and provolone served in a sauce of sage, garlic, mushrooms, rosemary, sherry, and Marsala wine, presented with vegetables.
Chicken sauteed with portabello mushrooms, roasted red peppers, spinach, and garlic, topped with fontinella cheese, presented with vegetables.
Chicken breast sauteed with white wine, garlic, lemon, capers, and fresh mushrooms, presented with vegetables.
Chicken breast stuffed with feta cheese and spinach in a cabernet and balsamic vinegar demi-glaze with mushrooms and sundried tomatoes, presented with vegetables.
Tender cutlet of premium chicken lightly breaded and baked in tomato sauce with a thick mozzarella topping.
Dipped in egg batter and sauteed and topped with a lemon butter sauce.
Tender cutlet of premium veal lightly breaded and baked in tomato sauce with a thick mozzarella topping.
Premium veal sauteed in fresh garlic, Italian herbs and Marsala wine sauce with fresh mushrooms, presented with vegetables.
Premium veal sauteed with white wine, garlic, lemon, capers, and fresh mushrooms, presented with vegetables.
Tender veal topped with prosciutto and provolone served in a sauce of sage, garlic, mushrooms, rosemary, sherry, and marsala wine, presented with vegetables.
Chop grilled or blackened with Cajun spices. Served with sauteed spinach and roasted red peppers.
Served grilled or blackened with your choice sauce.
Served grilled or blackened with your choice sauce.
Served grilled or blackened with your choice sauce.
Served grilled or blackened with your choice sauce.
Inspired by a frequent guest, this appetizer is sometimes ordered as an entree. We grill plump shrimp coated in Cajun spices with portabella mushrooms, artichoke hearts and red roasted peppers on a bed of fried spinach. Serves two.
Lightly breaded gulf shrimp toasted to a golden brown served with lemon and cocktail sauce.
Gulf shrimp sauteed in garlic, white wine, lemon and butter. May be served over angel hair.
Grilled ahi tuna with candied pecans, sliced strawberries, goat's cheese and creamy balsamic dressing in a spinach salad.
Menu for Angelo's Restaurant provided by Allmenus.com
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