On Friday, December 13, Tucson’s first Angie’s Prime Grill opened to the public at 2574 N. Campbell Ave. — the former Frankie’s South Philly Cheesesteaks location.
When construction began, many were under the assumption that the Campbell location was going to be Angie’s Lobster, but have no fear — the drive-thru seafood joint is still opening in Tucson at 110 S. Wilmot Rd. Stay tuned on the official opening date but word on the street is that it’s happening very, very soon.
Over at Angie’s Prime Grill, the menu features grilled-to-order prime meats — USDA Prime top sirloin steak, antibiotic, and hormone-free chicken, and wild-caught Mexican colossal shrimp. As mentioned earlier, it’s all available at affordable prices, and Angie’s USDA Prime steak is butchered on-site.
How to Order:
First, choose your flavor style: Mexican, Cobb, Greek, Asian, Harvest, or Spicey Honey Ranch.
Then, pick its shape: in a warm rice bowl, grilled burrito, or fresh-cut salad.
Lastly, pick a protein (three ounces): pricing starts at $6.79 for antibiotic and hormone-free chicken ($7.79 with a drink), $9.79 for USDA Prime top sirloin steak ($10.79 with a drink), and $10.99 for wild-caught Mexican colossal shrimp ($11.99 with a drink).
The husband-and-wife team behind both Angie’s concepts, Tony and Roushan Christofellis, also founded Salad and Go in 2013 in the Phoenix market, changing the “typical norms of a fast-food restaurant business.” In 2021, they sold Salad and Go to focus on Angie’s Food Concepts, inspired by Tony’s mother, Angela Christofellis, whose mission is “making luxury foods affordable to everyone.”
As mentioned earlier, stay tuned for more information about the grand opening of Angie’s Lobster, which is expected to be in a few days. It’s the new structure built in the same parking lot as Sweet Tomatoes and Broadway Boulevard and Wilmot Road.
Angie’s Prime Grill is located at 2574 N. Campbell Ave. For more information, visit angiesprimegrill.com and follow Angie’s Prime Grill on Facebook and Instagram.
