What started as a pandemic-era pizza operation run out of a custom-built truck oven is now planting roots in the Houston neighborhood that shaped its founder. Angie’s Pizzeria, the Neapolitan-style concept from chef Angelo Emiliani, has opened its first permanent location in the Heights,.
From Truck to Brick-and-Mortar
Emiliani launched Angie’s Pizza during the pandemic, initially operating as a pop-up in Los Angeles before relocating the concept to Houston, where he had long envisioned opening a permanent space.
The new Heights location adds a full pasta program, composed seasonal dishes, and a range of starters and antipasti alongside the wood-fired pizzas that the concept built its reputation on. The menu draws inspiration from Emiliani’s mentor, James Beard Award-winning chef Chris Bianco of Pizzeria Bianco.
A Menu Rooted in Texas
Starters include Polenta ‘Tots’ with zin-zin, a rich Northern Italian cheese sauce, and fried rosemary. On the pasta side, a Leek Tortelloni features vadouvan — a French curry — alongside deeply caramelized onions, garlic, and ginger. Among the pizzas, the Black Gold arrives topped with mozzarella, Texas sheep’s milk gouda, black garlic, and dried porcini. Dessert options include a Blueberry & Cream Tiramisu made with jasmine tea, lychee cream, and chiffon cake.
Emiliani works directly with local farmers — including Paul and Christina Shinneman of Indie Harvesters — ahead of each growing season to select produce varieties that will shape the menu.
“The defining difference in how I build my network of vendors is that it’s personal,” he said. “I’ve spent years finding people who are producing great food, and I work closely with them to grow what I want.”
The Space and the Team
Housed in a 1950s ceramic building, the restaurant’s exterior was reimagined by Michael Hsu Office of Architecture, with interiors by Gin Design Group in collaboration with Emiliani. A painting by Emiliani’s grandfather anchors the design palette and informs the space’s colors, textures, and mid-century modern furnishings.
The wood-fired oven, set beneath custom tilework at the bar, serves as the room’s visual centerpiece.
The beverage program, developed by Drew Bennett — formerly of Houston cocktail institution Anvil — leans into Italian aperitivo culture, with spritzy profiles and options ranging from a Seasonal Negroni to a Biscoff Espresso Martini. A wine list curated by Renato Bringas focuses on Italian varietals, mixing approachable selections with lesser-known bottles.
“Houston is home, and this space is the result of years of learning, building relationships, and wanting to create something that feels both personal and shared,” Emiliani said. “Opening in the Heights feels like bringing everything full circle.”
Angie’s Pizzeria + Bar is now open at 1002 W 11th St. Ste A. The restaurant is open from 5 pm – 10 pm from Monday through Saturday. Angie’s is closed on Sundays.
