Founders of Salad and Go to open seafood restaurant: Angie’s Lobster
The restaurant, which will have a similar set up as Salad and Go, has multiple locations planned, with the first set to open in Tempe at Baseline and Hardy roads on November 30.
TEMPE, AZ (3TV/CBS 5) -- Salad and Go enthusiasts rejoice! The founders of the popular Arizona-based salad grab-and-go are launching a new seafood endeavor for lobster connoisseurs.
The restaurant, which will have a similar setup as Salad and Go, has multiple locations planned, with the first set to open in Tempe at Baseline and Hardy roads on November 30. Angie’s Lobster will be open daily from 11 a.m. to 8 p.m., with a walk-up service. The drive-thru won’t open until some time during Spring of 2022 while construction is finished.
A west Phoenix location at 43rd Avenue and Thunderbird Road is expected to open in January 2022 with walk-up service, with the drive-thru also still under construction. Locations in Mesa, north Phoenix, and Glendale are also expected to start opening in the spring and summer of 2022!
The menu will feature a lobster finger meal, which includes four fried lobster fingers, a toasted and buttered bun, fries, and a choice of lemonade or iced tea, with Angie’s sauce, served on the side. The other option will be the lobster roll meal, which includes wild-caught lobster on a toasted and buttered bun, fries, lemonade or iced tea, and Angie’s sauce on the side. Individual extras of fries, Angie’s sauce, buns, lobster rolls, and lobster fingers can also be purchased.
Salad and Go founders, Tony and Roushan Christofellis, created Angie’s Lobster to honor Tony’s mother, Angela “Angie” Christofellis, who passed away March 2, 2020, after battling cancer.
“I created Angie’s Lobster to honor our mother and make sure that the love we feel every day gets passed on to the next generation and to future generations. A company that will live every day like she lived her life — with love, courage, compassion, servant leadership, energy, fight, and fun,” Tony wrote in a statement on the restaurant’s website.
According to the website, Tony’s mother and her family immigrated to Boston from the Greek island of Lesvos when Angela was young. As a hard-working family of immigrants determined to achieve the American dream, Angela grew up working in seafood restaurants, eventually opening her own restaurant, Angela’s Seafood. Tony says that Angie’s Lobster will carry on his mother’s legacy forever.
The mission of Angie’s Lobster? To make a lobster meal more affordable for all to enjoy. For a lobster meal with fries and a drink, you’re only looking at a cost of $9.99 before tax.
“Before Angie’s, that would cost $26 and higher. But now, lobster is no longer for the few, it’s for everyone,” Tony said.
The reason for the lowered cost is the business model deployed by the Christofellis’. As the customer, you’ll have to do some of the work by processing your own payment and picking up your food at the drive-thru or QR code at the walk-up. Christofellis states this allows them to have one less person working every hour, allowing them to pay their team members higher wages. Only debit, credit, and EBT cards will be accepted for payment.
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