New Fast-Food Restaurant Angie's Opening on Belt Line Road in Irving Sept. 12

IRVING, Texas - Angie’s is expanding its North Texas footprint with a new restaurant in Irving, bringing its low-price approach to salads, protein bowls, burgers, seafood and pizza to North Belt Line Road.

The restaurant is scheduled to open Sept. 12 at 2271 N. Belt Line Road, becoming Angie’s third Texas location and its 26th restaurant in the Southwest.

The Irving location will offer dine-in service, a drive-thru and online ordering. Regular hours will be 10:30 a.m. to 10 p.m. daily.

Angie’s entered the Texas market with a Plano restaurant that opened Nov. 19, 2025, followed by a Little Elm location on June 5.

Why Angie’s chose Irving

Co-founder Tony Christofellis said North Irving’s mix of families, residential neighborhoods, retail and daily traffic made it a good fit for the company’s model.

“We chose North Irving because the community really fits who we built Angie’s for,” Christofellis said. “It’s a very diverse area with a lot of families and hardworking people who are looking for great food, convenience, and low prices.”

Christofellis said the company’s goal is to make higher-quality food available at prices that compete with traditional fast-food restaurants.

“Our mission is to make food better and more affordable, and North Irving is exactly the type of community we built Angie’s to serve,” he said.

$4.99 salads and $6.99 pizzas

One of the restaurant’s most aggressive price points is its lineup of 11 large salads priced at $4.99. Each includes a choice of grilled-to-order antibiotic-free chicken or house-made falafel.

The salads use organic romaine and other ingredients cut in the restaurant each day, along with house-made dressings, freshly grated cheese and brioche croutons. Choices include Cobb, Greek, Caesar, Mexican, Asian, Harvest, Caprese, BBQ Ranch and Spicy Honey Ranch salads.

Angie’s is also bringing its recently introduced 12-inch pizzas to Irving.

A cheese pizza starts at $6.99 and is made with a sauce using imported San Marzano tomatoes and freshly grated whole-milk mozzarella. Pepperoni is $7.99, spicy honey pepperoni is $8.99 and a BBQ double chicken pizza is $9.99.

Pizzas will be available after 10:30 a.m.

Prime steak, burgers, chicken and seafood

The menu stretches well beyond what customers typically encounter at a drive-thru.

Angie’s offers USDA Prime top sirloin steak, wild-caught shrimp and salmon, antibiotic-free chicken and house-made falafel. The proteins can be ordered in salads, burritos, rice bowls, protein bowls, quesadillas and other entrees.

Protein bowls start at $6.99 with a double portion of chicken or falafel and three sides. Available sides include grilled broccoli, sweet potatoes, seasoned brown rice, Persian cucumbers, black beans, spinach, avocado and corn.

The restaurant will also serve USDA Prime beef burgers, hand-battered fried chicken and wild-caught seafood.

Drinks, including sodas, iced tea, lemonade and cold brew, are priced at 99 cents.

After 4 p.m., Angie’s offers a $9.99 Dinner for Two promotion that includes two qualifying entrees, a shared side option and two drinks.

Company says vertical integration keeps prices down

Tony and Roushan Christofellis founded Angie’s around the idea that premium ingredients do not necessarily have to come with premium restaurant prices.

Tony Christofellis said the company designed its supply and distribution operations specifically to reduce costs.

“Our entire model is centered around efficiency,” he said.

The company operates its own distribution center with beverage and sauce processing in Phoenix, owns an antibiotic-free chicken processing facility in New York and operates its own trucking fleet.

“That efficiency-driven model allows us to keep prices low while investing in high wages and the best ingredients we can source,” Christofellis said.

The company is named for Christofellis’ late mother, Angela “Angie” Christofellis, who immigrated from Greece to Boston and worked in seafood restaurants before opening Angela’s Seafood outside Boston. She died from pancreatic cancer in 2020.

The founders subsequently created Angie’s in her honor, building the company around making foods they consider premium more accessible to customers at fast-food price points.