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Serving Up: Angelo’s Palace Pizza

By November 3, 2021Rhode Island, Top News, Serving Up

General Manager Jay Santos with The Palace on Fire.

Angelo’s Palace Pizza
133 Mendon Road
Cumberland, RI

Established in 1978, Angelo’s Palace Pizza is a family-owned neighborhood pizzeria turned full-service restaurant serving Italian and Greek cuisine in a casual, homestyle atmosphere. Award-winning for its food as much as its state and community industry service, Co-owner Bill Kitsilis serves as First Vice Chairman on the Board of the Rhode Island Hospitality Association. Guests have the option to build their own pizzas using freshly-made dough. There are also plenty of grinders, wraps, burgers and calzones to choose from, with familiar favorites like Penne alla Vodka and Chicken Souvlaki for entrées. Guests can order on the venue’s website for pickup or delivery, or dine-in, enjoying Angelo’s newly renovated interior and outdoor patio, and as added this past summer, tableside order delivery from a Servi robot, its newest staff addition. Still, plenty of personal touchpoints await, including from its beverage program, which according to General Manager Jay Santos, is “ever-evolving,” with a wide selection of local craft brews and best-selling beer brands on draft and rotating, seasonal craft cocktails to pair with menu items.

General Manager: Jay Santos

Cocktail: The Palace on Fire

Ingredients:
» ½ oz. Tito’s Handmade Vodka
» ½ oz. Cointreau
» 1 oz. hibiscus syrup
» 1 oz. watermelon purée
» Rosemary sprig for garnish
» Everclear Grain Alcohol

The Palace on Fire cocktail at Angelo's Palace Pizza.

The Palace on Fire cocktail at Angelo’s Palace Pizza.

Method: Soak a sprig of fresh rosemary in Everclear. Combine vodka, Cointreau and syrups in a mixing glass, add ice, shake and pour into a rocks glass over fresh ice. Place rosemary sprig over the top of the glass and ignite.

Angelo’s signature house cocktail, The Palace on Fire, is a guest favorite that is suitable for any season. The appeal of the cocktail, which features a sprig of flamed rosemary as a garnish, is both the spectacle and the flavor profile. “[Guests] love it,” Santos said. “It’s that little bit of a show that comes with the drink. It’s definitely unique. It’s the whole selling point, because when they read it on the menu, they don’t know what it’s going to be … that [name] really entices them. And when they get it, they enjoy the experience, and they enjoy the cocktail.”

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