BY KATHY ROBERTS L•O PROFILE EDITOR PHOTOS BY LIZ SPARLING
Or some Midwest comfort food? Angelo’s has it all! As incongruous as that may sound, Angelo’s started as an Italian restaurant in Des Moines, Iowa, and when they relocated to the Lake they wanted to bring some Iowa specialties with them. Owners Mark and Kim Nicola are both from Des Moines, and have owned a bar/restaurant with the Angelo’s name and theme since 1997. “We were looking for an Italian name that would be first in the phone book back in the day,” Mark says. “It’s also Kim’s grandfather’s first name, so we thought it was perfect.” They started with a small neighborhood bar in Urbandale (a Des Moines suburb) and expanded to bigger and better locations over time. Over the next 15 years, they opened several locations throughout the area.
They had always enjoyed vacationing at the Lake of the Ozarks, and decided that once their kids had graduated from school that they would move here and try an Angelo’s at the Lake. In 2016, they moved here and opened their original Lake location at Pier 31. After more than a year there they decided to look for a spot that could stay open yearround, and found their current property on KK in Osage Beach, just off Highway 54. This restaurant opened in September 2017.
Mark and Kim are proud of their family recipes for pasta and pizza. They also use a Des Moines favorite, Graziano sausage, which has always been an incomparable favorite of family and customers. In addition to a full menu of pasta, salad, sandwiches, burgers and pizza, some specialties include: Skyline (Cincinnati) Chili over spaghetti (only place at the Lake that serves it); Cheese Frenchies (a Midwest favorite, a breaded grilledcheese sandwich); and the Messy Angelo’s, a popular breakfast item on
the weekends, consisting of eggs over grilled veggies and hash browns.
Chef Christine Reay also hails from Des Moines and has been with Angelo’s since 2014. She is a fantastic breakfast chef on the weekends and cooks everything from scratch. She and Kim handle the daily blue-plate lunch specials, and Mark and Kim create the pizza and sandwiches. Angelo’s is a great place to go anytime, but stop in for an excellent happy hour, or to watch a ballgame. You’ll find they are informal and family friendly, and always happy to see you! •
4 6-ounch chicken breasts
1 cup cracker crumbs
1 Tablespoon Italian seasoning
1 Tablespoon Parmesan cheese
2 Tablespoons flour
1 cup milk
12 ounces spaghetti, cooked
½ cup Alfredo sauce, warmed
1 cup marinara sauce, warmed and divided
2 ounces Mozzarella cheese, shredded
Parsley for garnish (optional)
Pound and tenderize chicken breasts. Season
bread crumbs with Italian seasoning and
Parmesan cheese. Make an egg wash using the
three eggs and cup of milk. Bread chicken with
egg wash and cracker crumbs.
Fry until golden brown.
Place on top of cooked spaghetti, add Alfredo
sauce, ½ cup marinara on each half, top with
Mozzarella and bake until cheese is golden
brown. Garnish with parsley and serve.
Makes 4 servings.