Dec 4, 2018 6 min read

It’s always a special occasion when you visit Angelo’s Restaurant, but this entire year marks a special occasion for the iconic Washington dining establishment. What began as a tiny neighborhood bar on West Chestnut street eight decades ago is still going strong today, serving traditional Italian dishes alongside modern, elegant Italian cuisine. Angelo’s is marking its 80th anniversary in 2019 and, though times have changed, the original recipes have not.

“When we make sauce, we don’t crush baskets of fresh tomatoes like my grandmother did,” admits third generation owner Michael Passalacqua. “We buy products, but basically the recipes, techniques and procedures are still the same.”

Those recipes came from his grandmother, Giacomina Passalacqua, who started cooking spaghetti and meatballs for husband Angelo in the kitchen of the neighborhood bar they opened back in 1939. Back then, it was just a local watering hole at 955 West Chestnut Street in the West End. It was an ideal location for business since Route 40 ran right in front and there were no interstates built yet. Once customers smelled and saw the homemade spaghetti she was cooking for her husband, they wanted it, too. That’s how the bar turned into a restaurant called The West Chestnut Spaghetti Inn.

Over the next few yeas, the menu expanded and Angelo’s became a popular place to eat for a broad cross-section of people. Even today, it’s hard for Michael Passalacqua to describe a typical customer. There are romantic dinners for couples, fun family gatherings, group outings for birthdays and work events in the private dining rooms.

“We have a lot of different profiles there,” Passalacqua said. “Some of the typical customers are people that want very traditional Italian food. And a lot of people come here for the features and the higher end stuff that we run.”

Traditional Italian is still the core of the menu here, though he’s not afraid to let the chefs add a modern twist to dishes. “We do plenty of traditional Italian – basic, traditional, Italian food and we have a lot of innovative, modern Italian food. We kind of cut the sword both ways.”

Whether it’s linguine with clam sauce, veal parmigiana, mushrooms stuffed with crabmeat, fresh Italian bread or gelato, Angelo’s never disappoints for lunch, dinner, a signature cocktail or glass of house wine at the bar, or a private or catered event.

Many a family business or restaurant has not survived the transition from one generation to the next. Somehow, Angelo’s Restaurant has done that twice and is still thriving. What’s the secret?

“Hard work,” Passalacqua said with a laugh. “Hard work and sincere intentions. That’s all!”

After Angelo’s death in 1953, Giacomina continued to operate the restaurant with her son and daughter Silvio and Carmelina, and their spouses, Patricia Passalacqua and Tony DeStefano. Five years later, Giacomina retired and the named changed from The West Chestnut Spaghetti Inn to Angelo’s Restaurant. The dining room got bigger and so did the menu and the customer base. Passalacqua’s aunt Carmelina retired in 1981 and his parents asked him and his sister to move home and help with the restaurant. His sister, Tonne, tweaked the menu and added new specialties. In 1992, Passalacqua’s parents retired and he took over as owner. In 2008, he moved Angelo’s to its current, larger location at 2109 North Franklin Drive overlooking Washington Crown Center. The dining room size nearly doubled and private party rooms were added. The traditional Italian favorites such as beans and greens, lasagna and pasta primavera remain on the menu, now alongside new menu items such as “Pasta Silvio” (named for Michael’s father) which is a mouth-watering combination of Bay scallops sautéed with mushrooms, roasted red peppers, artichoke hearts, garlic, basil and oregano, tossed with gorgonzola cheese and linguini.

Angelo’s also runs two to three features per evening. Did you leave room for dessert? Try one of 18 flavors of homemade gelato. If you didn’t save room, don’t worry – you can buy a take home carton of your favorite gelato flavor to keep in your freezer. Angelo’s also offers party trays and family-style dining for groups in the private room as well as catering for wedding receptions, parties and corporate events for as many as 500 guests.

Despite different menu additions through the years, Passalacqua said the number one seller is still his grandmother’s spaghetti and meatballs. He learned to cook from being involved in the operation, but doesn’t call himself a chef.

“I mean, I think I did get by in the kitchen, years ago,” he said. “I used to help out in the kitchen when we had the old restaurant trying to learn what we cook and how we do it. And I can get around the kitchen a little bit, but I’m a restaurant operator. I’m not a chef. I’m not a cook. I’m a restaurateur!”

He said the key to Angelo’s success is to have good people both in the kitchen and in the front of the house. “We certainly don’t compromise on standards whether that’s quality or people or anything,” Passalaqua said. “The standards around here are very high, and I don’t let that slip. I make sure my people are warm and friendly and take care of their guests and I make sure people in the kitchen are professionals and follow procedures and do things the way they’re supposed to do. We take care of those who work here because they take care of us.”

That recipe for success is time tested.

Serving good food is important to Passalacqua because of his family legacy. He also feels strongly about being a good corporate citizen of the community. Last year, Angelo’s received the 2018 Charles C. Keller Excellence Award for Corporate Philanthropy being recognized for its generosity and community service. You’ll often find spaghetti dinners being provided by Angelo’s at community fundraisers all around Washington.

After 80 years of delicious dining and quality service at Angelo’s Restaurant, you can expect to enjoy the same sumptuous food that you’ve eaten here year after year.

“Many things have changed since 1939, but the important things haven’t,” Passalaqua said. “Our history is good food, warmth, consistency, quality, value and appreciation for every single person who walks through our doors. It’s a family tradition and an honor for me to live up to that philosophy. It is something I hold sacred along with my family name.”

Hours are Thursday 11 a.m.-10 p.m., Friday/Saturday 11 a.m.-11 p.m., Sunday 11 a.m.-9 p.m. with Sunday brunch served at 1 p.m. Angelo’s Restaurant is located at 2109 N. Franklin Drive, Washington. For more information, call 724-222-7120 or visit www.angelosrestaurant.com.