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'Bring Back Angelo's' page proves dream is not dead

  • Dining with Denise Neil
  • Published Friday, May 9, 2014, at 10:49 a.m.
  • Updated Wednesday, June 25, 2014, at 6:20 p.m.

The dream of reopening Angelo’s is no closer to reality than it has been since the beloved restaurant closed in 2006. But that isn’t stopping a growing group of its still-dedicated fans from dreaming — and campaigning.

A Facebook group called “Bring Back Angelo’s to Wichita,” started in March by a dedicated Wichita native who now lives in Olathe, has 128 members and counting. (To sign up, search Facebook for “Bring Back Angelo’s to Wichita” and click “join” at the top of the page.)

On the page, former owner Jack Fasciano, whose parents, Angelo and Anna, opened the original Angelo’s in the 1950s, often shares memories of the restaurant. More important, he offers members of the group access to a little project he’s been working on for the past few years: selling take-and-bake versions of Angelo’s famous pizzas, manicotti, sausage and meatballs, plus the pickled eggplant that made the salad bar sing, out of his house.

Back in 2012, Jack and his daughter, Gina Fasciano Hogan, started talking about reopening the restaurant. They even tentatively made plans to move into the space at Douglas and Oliver that eventually was taken by The Hill Bar & Grill. The plan didn’t work out, but it didn’t die completely. Fasciano says that it could still happen if the family can find an investor with a lot of “monergy” — that’s money and energy.

Angelo’s, which was known for its pizza, lasagna and manicotti, was long one of Wichita’s favorite restaurants and had several locations over the years. When the last one at 1930 S. Oliver closed in July 2006, it ended a 46-year-run for the restaurant.

Recently, Jack Fasciano authored a post in the Facebook group about the restaurant’s famous matchbooks, bearing the colors of the Italian flag. (I’m pretty sure I still have several of these hanging around my house.) I enjoyed reading it and thought you would, too.

Here’s Jack’s post:

(more…)

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