By Becky Billingsley
Monday, Oct. 1, 2012, Myrtle Beach – Workers were bustling on Oct. 1 to put the finishing touches on the new Myrtle Beach location of Angelo’s Steak and Pasta, which will open to the public for dinner on Thursday.
The new spot is at 2311 S. Kings Highway, which is two blocks south of its old location at 2011 S. Kings Highway. The old restaurant will be open through Wednesday night, and then the new one will open at 3:30 p.m. Thursday. The old phone number will be used at the new restaurant: (843) 626-2800.
Owner Angelo Antonucci has doubled or even quadrupled everything in this new roomy building: Double the seats from 240 to more than 400, more than double the parking spaces, a much larger kitchen, a double-line Italian buffet and a much larger and prettier bar and lounge.
Three large dining rooms have different decors and atmospheres. One is lined with booths, and each booth has its own wood-framed “window” with painted images of the Italian countryside. Another is filled with movable tables and would be perfect for group meetings, while a third will have a more glamorous décor for couples wishing to dress up and have a night on the town without children.
The bar and lounge is gorgeous with a marble bar and floor with blue light accents that turn purple in certain perspectives. The large three-sided bar has room for many drinkers and sports fans who can enjoy catching the latest scores on eight televisions. Those TVS can also be seen from cozy booths lining the walls.
The restaurant’s entryway has soft leather sofas and marble-topped coffee tables, and a hallway has a beautiful Italian seascape mural by Dorina Fraser. Throughout the restaurant Antonucci’s brother, Willie Antonucci, painted with various shades of blue, cream and brown, including one wall with interesting texturizing.
Kitchen staff members are going to have much more room in which to work, and on Monday Antonucci proudly showed how they’ll also have more room for storage.
“If we have a need to store a body, we’ve got plenty of room and no one will ever know,” he said with a smile, opening the door to one of two vast walk-in coolers. One cooler with two separate rooms will be used for bulk storage, and the other will contain prepped foods.
“During dinner service, we won’t even have to go in [the bulk storage cooler],” he said.
The same Angelo’s menu – full of sizzling steaks and Italian specialties - will be served during the restaurant’s first month of operation so the staff can become familiar with the new layout and equipment. The buffet is going to have two chef’s specials instead of one, and gourmet pizzas will be added to the buffet.
After a month or so, Antonucci said, Sunday brunch is going to be added. What won’t change are the legendary locals’ specials on Fridays and Mondays when select steak dinners are $13.