Angelo's in Gulfport, Miss.
Does anyone recall the old Angelo's? It was demolished by Hurricane Camille in 1969 and "rebuilt" but the new structure could never replace the old one, with the oak tree in the dining room. I wonder if anyone remembers the Angelo's salad and, if so, has anyone got a recipe? Angelo was Greek and he had feta cheese in the salad (and went light on the salt) and also included anchovies. For years it was one of only two or three Mississippi restaurants that tried to do more than merely fry catfish (Weidmeann's was another) I exaggerate only slightly.....
ANy help on Angelo's recipes--or descendants of the family who might hold recipes--would be appreciated.
Hazelhurst
Aug 30, 2001 10:19PM
Here's a brief from the online version of the local Biloxi Sun Herald, posted Aug. 5, 2001. Believe Angelo Xidis's daughter, Martha Dedicos, is still in Gulfport. Perhaps she can help with your request. Good luck!
"Xidis guarded tasty secret
Featured on this circa 1940s postcard, Angelo Xidis is preparing his famous secret sauce, just one of the delicious reasons that made Angelo's Place in Gulfport one of the most popular eating places on the Mississippi Coast.
In 1915, at the age of 16, Xidis emigrated from Greece to the United States through the port of Mobile. In 1935, he moved from Montgomery, Ala., and opened Angelo's at the present-day site of Vrazel's Fine Food Restaurant, where his able partner was his wife, Marguerite.
Not only Coastians enjoyed great foods at Angelo's. Any given Sunday found groups from New Orleans sampling such gourmet treats as Italian Spaghetti a la Caruso, Broiled Flounder with Angelo's special Lemon Oil Sauce or Chicken Livers a la Milanaise, all prepared by Xidis.
After Chef Xidis' retirement, the tradition of Angelo's Place continued under the management of his daughter, Martha Dedicos, and her husband, Andrew. Martha Dedicos recalls that after the restaurant closed in 1985, she often ran into people during her travels in the U.S. and abroad who remembered dining at Angelo's."
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I remember fondly eating at Angelo's Spahgetti House and I'd give my right arm to get the recipe for his famous spaghetti sauce. It was so good, we'd have bottles of it sent to Illinois, where we lived.
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I have a recipe that came from one of our local food reporters..she got it from Martha Dedicos (a long time ago)..she hesitated on giving out the exact amounts because they were for the restaurant and they weren't able to capture the taste when they reduced the amounts for home use. However..if you are really interested I'll be glad to pass along this recipe ..the one I have and a few suggestions. I am going to try to recreate it by experimentation soon..as I have all of the ingredients that were used in this recipe. Obviously, I enjoyed eating there..I probably ate there in the 100's of times before it finally closed. I did eat at the original restaurant..but most of the times I dined there were after it was rebuilt from the destruction of Hurricane Camille. My email address is handlebar@gmail.com
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can you post the recipe here? thnx!
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Hi - yes, we do ask that posters share recipes on the site rather than by email, so that all posters can benefit. Here is the link to the Home Cooking board, where recipes are posted:
http://chowhound.chow.com/boards/31
Thanks.
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I also liked the Angelo's salad..it came with the Spaghetti and Meat Sauce Dinner..it's where I first tried anchovies (at the request of my wife..she really regrets introducing me to anchovies...because I like them on pizza). Eating the Spaghetti and Meat Sauce entree was one of the great things I remember in my life..I had them "burn it"..sort of a forerunner to
blackening food. What they would do is just put it in the oven a little longer..it wasn't really burned. But it sure tasted great! See my message on the sauce below...will be glad to send it to you if you want.
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Handlebar, I tried to send you an e-mail to get this recipe, but it came back undeliverable. My dad (who is getting up in the years) took me to Angelos when I was a kid....drove all the way from Gulf Shores, AL to eat lunch. He still talks about it as the best spaghetti he ever had. His birthday is coming up later this month...would love to surprise him by giving this recipe a shot if you'd be willing to share what of the recipe you have. My e-mail is wardwmcfarland@gmail.com. Thanks!
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