Back in the day, the building you see pictured to the left was a bank on the first level. The owner of the bank decided to make use of the second floor for different, less wholesome, endeavors. He turned it into a brothel so that when the mine workers came to cash their checks, they would go upstairs and spend them and make the good old banker some more money. Yikes! Now the building is home to the incredible Angelo’s in the Gap. It’s a delicious restaurant serving some of the best pizza and wings in the area. On our night at Angelo’s, we asked the owner, Kevin, to surprise us with his favorite menu items. We weren’t disappointed. He started us out with the garlic
balls, which are exactly what they sound like. Balls of pizza dough doused in garlic butter. For the main course we enjoyed the filet medallions with mac and cheese and green beans. We also had Angelo’s famous pork chop with grilled asparagus. The medallions were perfectly cooked and juicy. But the star of the show was that pork chop, y’all. Joanie B. and I are not huge pork eaters. If we go out, we’re not likely to choose a pork chop over a Ribeye or a grilled chicken breast. But Angelo’s has created a masterpiece with their jalapeño marinated and topped pork chops. They are hands down, no doubt, the best pork chops we have ever eaten. We’ve been back to Angelo’s at least half a dozen times just to enjoy one of those fantastic chops.
