Provided Content
Angie’s Lobster, Home of the $9.99 Maine Lobster Roll to Las Vegas, is coming to Las Vegas. It was created by the founders of Salad And Go, husband-and-wife team Tony and Roushan Christofellis, who sold the business in 2021 to debut this new drive-thru concept in the Phoenix Metro Area, with nine locations now. The Las Vegas location is at 4835 Blue Diamond Road, the intersection of S. Decatur Boulevard and Blue Diamond Road.
Angie’s Lobster will celebrate its grand opening with the launch of a breakfast menu from 6 a.m. to 10:30 a.m. along with its full menu available all day and begin our daily hours 6 a.m. to 10 p.m. Customers who purchase a lunch or dinner meal on Aug. 13will receive a voucher for a free breakfast to use another day.
To make Maine lobster and wild-caught seafood meals affordable, Angie’s Lobster bought a wharf on Bailey Island, Maine and a 63,000-square-foot seafood processing facility in Richmond, Maine. In addition, they own their own trucking fleet and drivers to self-distribute. Owning the entire process from boat to the drive-thru keeps menu prices low and wages high. Their culture is about reducing non-mission critical costs to invest in what matters most: food and people. Wages for team members are the highest in the Las Vegas fast-food industry, starting at $18.01 per hour.
- Angie’s Lobster ONLY uses wild-caught Maine lobster. No langoustine (Norwegian lobster) or warm water lobster.
- The menu includes Warm and Chilled Lobster Rolls, Fried Lobster Sandwich, Spicy Honey Fried Lobster Sandwich, Wild-caught Mexican Colossal Shrimp, North Atlantic Snow Crab and Fried North Atlantic Cod.
- All rolls and sandwiches are available a la carte or as a meal, served with fries, Angie’s sauce, and a drink for $2 more.
The inspiration for this concept is Tony’s Mom, Angela, “Angie.” Born on a Greek island, she moved to Boston at a young age. An immigrant and single mother of two, she worked in seafood restaurants her entire life and then opened Angela’s Seafood outside of Boston. Seafood was in her blood. Angie lost her battle with pancreatic cancer on March 2, 2020.
“Angie’s Lobster was created to honor our mother and ensure that the love we feel every day gets passed on to the next generation and future generations. A company that will live every day like she lived her life—with love, courage, compassion, servant leadership, energy, fight, and fun,” states Tony Christofellis. “How can we offer a lobster roll for $9.99 when others charge $20 plus?! Our business model is about efficiency; we do not chase revenue like everyone else. We chase efficiency.”
For more info, visit angieslobster.com.
