The other day I was driving down Campbell Avenue, looking to my left and right at local businesses while also keeping my eyes on the road in front of me, of course. That’s when I noticed that the former Frankie’s South Philly Cheesesteaks had been pummeled to the ground (thankfully, Frankie’s still has a location on the northwest side of Tucson).
Turns out this is going to be the drive-thru concept Angie’s Prime Grill (slated to open in late August or early September).
This is a restaurant concept from the Phoenix area, created by Tony and Roushan Christofellis (the same couple who created the Salad and Go drive-thru concept).
They’re also the team behind Angie’s Lobster.
Back in October 2023, we caught wind of two Angie’s drive-thru locations coming to Tucson. Therefore, Angie’s Prime Grill is set to open at 2574 N. Campbell Ave. and Angie’s Lobster will open on East Broadway and North Wilmot Road this year, too.
More About Angie’s Prime Grill
At the restaurant, the team serves three ounces of your protein of choice (chicken, steak, or shrimp) and then adds it all to a bowl of vegetables, rice, etc. The meats are grilled to order as well and you can also order it as a burrito rather than in a bowl.
They also have breakfast items (in the form of a burrito or bowl) that include sausage, bacon, beef chorizo, chicken, or steak.
At the moment, there are nearly 10 Angie’s Prime Grill locations in and around Phoenix.
More About Angie’s Lobster
This drive-thru lobster joint serves lobster-inspired cuisine you’d find in Maine.
As a matter of fact, the concept sources its lobster off the boats from a wharf they own in Maine, then transports them 35 miles to their processing facility, where the meat is steamed and flash-frozen before being shipped to Arizona.
The concept currently has more than five locations in and around Phoenix, and has become pretty popular for its sandwiches, salads, and wraps — some starting at around just $6 each. As many as 15 more locations are coming this year, including spots in Flagstaff and Las Vegas, Nevada.
The drive-thru lobster joint is an ode to Tony’s mother who moved from Greece to Boston, Massachusetts, and loved fried clams, broiled scrod, and lobster, of course. She even owned her own restaurants at some point in New England before passing away in March 2020.
If the Tucson menu is the same as the menus in the Phoenix area, expect to find a la carte lobster rolls, a Spicy Honey Fried Lobster Sandwich, Fried Lobster Tails, and a Warm Lobster Roll with Butter. They also have a breakfast menu with classic breakfast sandwiches featuring eggs, bacon, and sausage, and then French toast and a Fried Half Lobster Tail and Egg sandwich.
Recap
Angie’s Prime Grill is opening soon at 2574 N. Campbell Ave. (they’re aiming to open in August or early September). Angie’s Lobster is opening soon near Broadway Boulevard and Wilmot Road (address and date are TBD).
For more information, visit angiesfoodconcepts.com.
Stay in the Tucson Foodie Loop
Weekly digest of new openings, events, and guides. No spam.
Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
