Tony Christofellis, born to Greek immigrants and raised in Boston, has always had a passion for food. His family’s roots in the seafood industry – with family working in Boston’s bustling restaurant scene – played a pivotal role in shaping his future. These days, Tony and his wife, Roushan, are on a mission to make high-quality food accessible and affordable to everyone.
In 2011, Tony and Roushan co-founded Salad and Go. Over the years, the drive-through concept has grown into a national success, however, the couple’s entrepreneurial journey didn’t stop there. Their next venture, Angie’s Food Concepts, was inspired by Angela Christofellis’s (Tony’s mother) mission to bring premium, “luxury” foods to the masses at reasonable prices.
In 2021, the couple launched Angie’s Lobster, “Home of the $9.99 Maine Lobster Roll,” a game-changing concept that brings lobster to the Valley via a drive-thru and offers the same speed, convenience, and price as traditional fast food.
Sourcing lobsters directly from their own wharf on Bailey Island in Maine and processing them at their facility in Richmond, the couple has created a vertically integrated operation that makes it possible to serve fresh, high-quality lobster to the land-locked masses.
Building on that success, Tony and Roushan launched Angie’s Prime Grill in 2023, focusing on bringing USDA prime steak and antibiotic and hormone-free chicken to the fast-food scene. Offering grilled-to-order meals for just $9.79 (chicken for $6.79), the grill has turned what was once considered a luxury experience into an everyday option.
The menu features bowls, grilled burritos, and fresh-cut salads made with organic, premium ingredients. For those looking for new options to keep that New Year’s Resolution of healthy eating going, Angie’s offers a special deal through the end of February: fresh-cut salads with grilled-to-order antibiotic- and hormone-free chicken or seared falafel for just $4.99.
These can be customized with various options, including Mexican, Cobb, Greek, Asian, Harvest, and Spicy Honey Ranch. The new seared falafel is made from whole ingredients like chickpeas, garlic, onion, parsley, and cilantro and sautéed in extra virgin olive oil. The falafels are vegan, gluten-, dairy-, and preservative-free. The fresh flavor and perfect texture make them a hit among customers seeking healthier, plant-based options.
“We’ve worked hard to create food you’ll crave – not just food you feel obligated to eat,” Tony said. “Our goal is to make healthy eating easy, delicious, and affordable for everyone.”
Some of the most popular items at Angie’s Prime Grill include the Greek Salad with grilled-to-order antibiotic-free chicken, organic romaine, tomatoes, cucumbers, and hand-crumbled feta cheese paired with a Greek vinaigrette. The Mexican Warm Bowl with chicken is another crowd favorite. With a cilantro lime sauce made from jalapeños and cilantro, this bowl delivers a spicy, fresh taste that customers love.
In 2025, Angie’s Prime Grill will expand into new locations across Arizona, Las Vegas, and Texas, bringing their affordable meals to more customers. Additionally, the company launched a new Buffalo Salad featuring the bold flavors of buffalo sauce and blue cheese with house-made sauces that are healthier and preservative-free.
“The goal has always been to create delicious, nutritious, and convenient food,” Tony said. “We’re excited to bring new menu items that will offer even more variety while staying true to our mission of making high-quality food affordable.” For more, visit angiesprimegrill.com or follow along on Facebook and Instagram @angiesprimegrill.
