“I had been head cook there for 15 years,” Mendenhall said. “On Dec. 1, 2010, my husband (Daniel) and I bought it. That had been my dream for a long time.”
Mendenhall introduced a new menu this fall, adding three seafood entrees.
“We kept most things the same when we took over, and added back some of the original recipes that the last two owners got away from,” she said. “On our new menu, we added a hot roast beef sandwich and a turkey sandwich, and a fire-roasted salmon, garlic herb tilapia, and potato-crusted cod.”
Angello’s is housed in a distinctive, white, two-story home, with tall pillars on the front porch. Inside, you’ll find an architectural melding of classic and modern, with a muted color palette in shades of gold and taupe.
The bar is upstairs, deftly separating the noise from the dining areas. The most popular menu items include lasagna, specialty pizzas, and chicken and broccoli in cream sauce over pasta. And of course — their famous Italian bread.
“We don’t sell much dessert because people come in and eat so much of our bread,” Mendenhall said, chuckling. “It’s the original recipe. I bake it every morning. I’m there at 6 o’clock — it takes five hours from start to finish.”
You can order Angello’s bread for your Thanksgiving or Christmas table for $4 for a 3-pound loaf.
A complementary match for the fragrant bread is one of the house soups — wedding or Angello’s Soup, which is a marinara-style broth with sausage and vegetables.
If you opt for pizza, try a longtime customer favorite — the Crested Butte, which has ranch dressing instead of tomato sauce, topped with chicken, mushroom, broccoli and bacon.
Regular customers got a surprise recently when the new menu debuted — pizza prices dropped by $3 to $4.
“I thought they were too high. We needed to compete with other stores — even though mine are done in a brick oven, not a conveyor oven,” Mendenhall said.
A year ago, Angello’s opened its doors to the lunch crowd.
“Most of my lunches are $5,” Mendenhall said. “Like pasta and small salad, or a 3-item mini pizza and a drink.”
If you withstand the urge to eat several slices of Italian bread and have room for dessert, try
one of Mendenhall’s homemade specialties.
“We make a peanut butter pie, with a pie shell, then peanut butter with whipped cream, a layer of chocolate on top, then whipped cream drizzled with chocolate and peanut butter,” she said.
“Or the HoHo cake, with chocolate cake with whipped cream in the middle and chocolate-fudge frosting.”
ABOUT ANGELLO’S RESTAURANT
4905 Tuscarawas Street W, Canton, (330) 477-1486
Lunch Tuesday-Friday, 11 a.m.-2 p.m.
Dinner Tuesday-Wednesday-Thursday, 5-9 p.m.
Dinner Friday-Saturday, 4 p.m.-10 p.m.