Owner Joe Cipriani has a lifelong history at Angela Mia’s, a restaurant his father Earl started more than 45 years ago. Joe grew up witnessing all the food preparation in the kitchen, and now his many customers are the beneficiaries of his enormous dedication to serving the best pizzas, sandwiches and other Italian dishes. Every takeout and delivery order is handled with care and integrity, seven days a week.
“I made my first batch of dough when I was 6 years old,” Joe says proudly.
His vision for Angela Mia’s is clearly executed on a daily basis: All orders must be properly prepared every time, not most of the time! Plus, Joe is a self-declared stickler when it comes to quality. Only the best, freshest ingredients. And then there’s the dough…
“Our pizza is second to none. The crust is what we call Cleveland style, a cross between New York thin and Chicago thick. I was taught by a master, my father, and quality control was central to the process.” A collection of outstanding family recipes is another secret behind the excellent flavors penetrating all of Angela Mia’s food and sauce.
When an opportunity arose to open the Richmond Heights location, building off of the original Angela Mia restaurant in East Cleveland on Euclid Avenue, Joe seized it. His bocci partner had formerly operated a restaurant in the Richmond Road space, and when he was ready to retire in 2016, the two friends cut a deal.
Joe likes the fact that he can continue conveniently serving longstanding customers who moved east over the years.
One of the keys to successfully running Angela Mia relates to a lesson Joe learned from his dad: always have a back-up plan for everything. “I consider every worst case scenario, and I have plans in place.”
Joe is pleased to employ 15 well-trained individuals who all understand the strict adherence to quality and customer service, clearly on display by the friendly disposition with which every customer is treated. The staff is very “hands on” and involved, taking full ownership over their work. “They know why we make things the way we do.”
That knowledge includes how the Angela Mia dough is prepared on a daily basis. It involves a 24-hour fermenting (aging) process which creates the best flavor profile. “It rises better and tastes better this way.”
In the Richmond Heights, Highland Heights, Mayfield Heights areas, there’s nothing that can match Angela Mia’s products, and part of the explanation relates to the signature meats used, the best wings and the 100% provolone cheese. But it’s also due to Joe’s passion and sense of purpose. He never takes a day off, and his only extended absence, which lasted two weeks about five years ago, was when he donated a kidney to his father.
“I don’t stop,” he says, and that’s a fact.
Monday - Thursday: 11 a.m. - 9 p.m.
Friday & Saturday: 11 a.m. - 10 p.m.
Sunday: 12 p.m. - 9 p.m.
$20 MINIMUM ORDER
$3 Charge + 10% Service Charge
NO DELIVERY ORDERS TAKEN 1 HOUR PRIOR TO CLOSING
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