The reincarnation of Angelo’s will open – finally – on Saturday at its new location, 5231 E. Central.
But only partway.
For at least the first week, Jack Fasciano and his daughter, Gina Fasciano Hogan, will open the take-and-bake portion of the business only, Jack Fasciano said. From 4 to 9 p.m. on Saturday, they’ll be selling fresh or frozen pizzas, manicotti, lasagna and garlic bread that people can take home and bake. They’ll also have salad to go.
Then on Sunday, they’ll start regular hours for take-and-bake sales: noon to 4 p.m. Sunday and 11 a.m. to 9 p.m. Tuesdays through Saturdays. The dining room, where they’ll offer full-service dining, could open next weekend, Jack Fasciano said.
Jack Fasciano’s parents, Angelo and Anna, got their start making pizzas out of the basement of their house in the late 1950s. Sicilian-born Angelo, who worked at Boeing, opened a small restaurant on South Laura in 1960. The family moved the restaurant to a building near Harry and Hillside in 1961, then moved to a location across the street in 1976.
Angelo’s was known for its distinct pizzas, salads with pickled eggplant and homey pasta dishes. At one point, five Angelo’s were operating across the city. The family also had restaurants in Andover, Hutchinson and Tulsa.
Anna Fasciano died of complications from diabetes in March 2004. Angelo died a year later, in March 2005. Son Jack took over the businesses, but the last remaining location at 1930 S. Oliver closed in July 2006.
Last year, Fasciano launched a Kickstarter campaign to raise money to move his take-and-bake business, which he’d been operating for years out of his home, to a storefront location. He was able to raise $40,000, which he used as collateral to secure loans to open the business. He’d originally planned to be open by Thanksgiving but faced several delays.
For more information and to double check hours before you visit, call 316-612-9058.