Angelo’s

Review by: Jane & Michael Stern

“You are in the Land of Brisket,” proclaims the counterman when an out-of-towner gets to the head of the line and innocently asks what type of meat is served on the beef plate. You can watch the brisket being cut from the order counter. As the knife severs the dark crust and glides into the meat’s tender center, each slice wants to disintegrate. But miraculously, it holds together enough to make it intact onto a Styrofoam plate, where a row of slices is accompanied by beans, potato salad, cole slaw, a length of pickle, a thick slice of raw onion, a ramekin of sauce, and two pieces of the freshest, softest white bread in America.

In the relatively cooler months of October through March Angelo’s posts a sign below its regular menu advertising chili. Strangely, a simple bowl of red is hard to find in modern Texas. The kind Angelo’s serves is an unctuous soup/stew of ground beef and plenty of pepper, here served in a plastic bowl with plastic spoon and little bags of oyster crackers on the side.

Directions & Hours

11am - 9pm
  • Monday: 11:00 AM – 9:00 PM
  • Tuesday: 11:00 AM – 9:00 PM
  • Wednesday: 11:00 AM – 9:00 PM
  • Thursday: 11:00 AM – 9:00 PM
  • Friday: 11:00 AM – 10:00 PM
  • Saturday: 11:00 AM – 10:00 PM
  • Sunday: Closed

What To Eat

brisket

DISH
Ribs

DISH

Angelo’s Recipes

Discuss

What do you think of Angelo’s?

2 Responses to “Angelo’s”

Kyle Gollins

January 9th, 2009

I flew in from NY arriving at DFW airport. I had read about Angelo’s online and headed directly to Fort Worth to try the BBQ. I arrived a little before 10 PM and the large dining hall was pretty empty. I was able to get a seat right at the bar and ordered the combination plate of beef and ribs. Of course you have to get one of their ice-cold beers served in a frosted glass. It’s the only place I know of that boasts about having the coldest beer in the city.

The beef had a nice and even smoke penetration and excellent flavor. The ribs were tender and moist. I’m sure, as a New Yorker, I stuck out but I felt right at home. Angelo’s was worth the drive from Dallas. I hope to find myself back in that area soon.

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Tonya Kelly

October 18th, 2006

I grew up in Fort Worth and this is truly the place for BBQ. You walk in and get the feeling you just walked into some place like Gilley’s from Urban Cowboy. Old wood floors and dark panelled walls greet you when you walk into this humble dwelling, not to mention the nine-foot stuffed black bear waving a friendly paw.

My husband said this place confused him slightly when he first moved to Texas because you grab your food first and then you order, but don’t be scared of that or the burly guys behind the counter chopping meat; this is one of the last great dining experiences in Fort Worth; relish it. May I suggest a Big Red, beans, Funyuns, a chopped beef sandwich, and pickle spear? OH! and don’t forget to go to the bar and ask the barmaid for a glass with ice.

I hardly ever eat on the first floor; I always go to the basement area and locate a booth. Not that there is anything wrong with the upper level at all; mounted trophy heads and the loud noises of hoots and holler lend a good ol’ boy atmosphere. Everyone goes to Angelos, located on the brink of downtown; it has a attracted all walks of life throughout its long stint, from bankers to contruction workers, from Sunday churchgoers to the hell-raising bar crowd, everyone is welcome. The food is great and the place is a landmark. What more would you need from a place of dining?

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