Angelo's Ristorante

Many still fondly recall the pink stucco tavern down on Freeman Street with the piano and juke box that Angelo Piccirillo opened in 1952. A small menu of traditional southern Italian fare prepared in the kitchen by Angelo himself was gradually offered to local patrons. His wife Lucy made the signature manicotti at home, as well as the fried eggplant and apple pies. By the early 1960s, Angelo realized that he needed a bigger space to serve his growing clientele. In July 1966, the Angelo's we kno...

Many still fondly recall the pink stucco tavern down on Freeman Street with the piano and juke box that Angelo Piccirillo opened in 1952. A small menu of traditional southern Italian fare prepared in the kitchen by Angelo himself was gradually offered to local patrons. His wife Lucy made the signature manicotti at home, as well as the fried eggplant and apple pies. By the early 1960s, Angelo realized that he needed a bigger space to serve his growing clientele. In July 1966, the Angelo's we know today opened its doors at 263 Ridge Road, with the owner now out from behind his apron strings, graciously greeting his guests at the front of the house. The menu of Italian homecooking was the same, served by waiters from Italy. Murals of the Italian coast lined the walls and tall candles graced the tables. Over the years, Angelo effortlessly cultivated a devoted customer base that now extends well beyond Lyndhurst and the surrounding communities. Four generations of families have enjoyed the now classic cuisine of Italian comfort food, the convivial staff and the Neapolitan soundtrack. The consistent quality of the food, service, and warm welcome extended to all have been the keys to the restaurant's success and popularity. Since Angelo's passing in 2013, the restaurant has remained in the Piccirillo family. Angelo's prides itself on offering simply prepared food using the best quality ingredients and doesn't follow trends or fads. The few additions to the menu in over 50 years had all been carefully considered: Calamari Fritti was a favorite of Angelo's granddaughter; Insalata Caprese, which Angelo and Lucy had discovered in Capri; Chicken Parmigiana because customers were clamoring for a chicken dish and it was in keeping with spirit of the menu; and the recent additions of Broccoli Rabe and Artichokes Oreganata, Lucia, to expand the vegetable selections and because they were favorites of Angelo's at home.