Several readers have written me lately to ask about the progress on the reopening of Angelo’s, the onetime popular Italian restaurant that closed in 2006
In June, Jack Fasciano, son of the restaurants founders, revealed that his daughter, Gina Fasciano-Hogan, planned to reopen the business in the former Barrier’s building at Douglas and Oliver in College Hill.
I called Gina this week for an update, and… there really isn’t one, she said.
The plans are still in the works, she said, and it still looks like they’ll get the Barrier’s building. Nothing has been signed yet, though, and Fasciano-Hogan said the process has all taken much longer than she thought it would.
I’ll update you when there are developments.
Also, I hesitate to share this with you out of fear you will die of envy, but a couple of months ago, I was able to talk Jack Fasciano out of one of the Angelo’s pizzas he now makes at home for friends. I shared it with co-workers, and it was just as good as we remember.
The secret, I think, is the homemade sausage that comes raw on the frozen pizza. As the pie cooks, the sausage juices absorb into the crust, and the results…. Mama Mia!