Angie’s fast-food chain, known for serving lobster rolls and USDA prime steak, is opening a Fort Worth restaurant, according to state licensing documents.
The restaurant was created by Salad and Go founders Tony and Roushan Christofellis after Tony’s mom, Angie, passed away. They wanted to honor her memory by starting a fast-casual restaurant that served high-quality, “luxury” food at a price that most people could afford.
Angie’s menu is made up of USDA prime beef, antibiotic-free chicken, wild caught seafood and other ingredients, organic and free from added preservatives. Salads with chicken start as cheap as $5, steak as little as $7.99 and salmon or shrimp for $11.49…