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.
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.
