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The Angry Italian is MOVING!

Hello Friends!

We at The Angry Italian are excited to announce that we will OPEN in our new location at 714 State Street (formerly Macado's restaurant) early FEBRUARY 2021!  Our LAST DAYS at our 6th Street location will be December 1st - 5th, 2020 - until we run out of ingredients.   We are looking so forward to seeing MORE familiar faces and meeting new ones in the new year.    

We cannot thank you enough for your continued support.  Please visit our larger restaurant, expanded menu and full bar in the heart of Downtown Bristol in 2021!    Best Wishes for a Happy and Healthy Holiday Season!  ~ Keith & Molly

 

16 6th Street
Bristol, Tennessee

Meet the Angry Italian

Keith Yonker, owner/Certified Executive Chef, was born and raised in the Chicago "region".  He had a passion for the culinary arts starting at a young age and his career has led him all over the U.S....working for a variety of restaurants and resorts.  Keith has worked for Morton's in California, at Charlie's Crab in Palm Beach, Casa Restaurants in Fort Wayne, and Starwood Resorts in Cape Cod.  In 2015, Keith moved to the Tri-Cities to oversee the seven cafes at Eastman as their Artisan Chef.  He's always wanted to make his home in East Tennessee.  One of his greatest culinary honors was when Keith was selected for the National Pizza Team (twice) and competed in Italy placing 8th in the world.

Keith is excited to introduce Chicago inspired Italian to Eastern Tennessee.  Keith says his philosophy is simple.  "We wish to provide you with the best in authentic Chicago style pizza and sandwiches, surround you with a place that makes you feel welcome, where you meet old friends for lunch and dinner, and make new ones.  And, where you can always catch a game on and leave full and satisfied."

Oh, and if you are wondering WHY we call it The Angry Italian...just lean your ears toward our kitchen. You will figure it out.  (He's really not angry, just animated.)  We appreciate your business and hope you come back again soon!

 

From the 'Gram

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