For those willing to veer off the beaten path, away from checklists and the overly-done, Angie’s rewards you not just with a meal, but with a memory
Angie’s beef burger, is stacked, messy, unapologetic, and a burger that doesn’t rely on gimmicks—just quality beef, cooked right
Pic Credit: Chef Zenobia
There’s something enchanting about stumbling upon a place that feels like it was meant just for you. Tucked away in a blink-and-you-miss-it kind of manner, Angie’s isn’t the sort of eatery you casually pass by—it’s one you seek, sometimes led by a whispered recommendation, or the warm glow spilling out of its glass frontage, on a quiet evening. Discovering it feels like an adventure, one that sharpens the appetite and heightens the senses. It’s the kind of place where time slows down, where each detail—from the handwritten whiteboard menu with its accidental smudging, to the soft clink of cutlery and quiet hum of conversation—invites you to stay a little longer. For those willing to veer off the beaten path, away from checklists and the overly-done, Angie’s rewards you not just with a meal, but with a memory. It’s intimate, unpretentious, and deeply personal, much like the man behind it: Chef Angelo D’Costa.
The back story
Angelo’s story is as heartwarming as the dishes he serves. He’s been in the kitchen since the age of 13, honing his craft in silence while most of us were still figuring out breakfast. His mother, as he fondly recalls, would return home to a spotless kitchen and the lingering aroma of his culinary experiments—the only remaining trace of what he’d been up to. After over a decade of professional experience in some of Goa’s most notable establishments—Alila Diwa, Radisson Blu, AJ’s, Firefly, Simple Pleasures, and La Selle—he’s poured everything he’s learnt and loved into his very own space, Angie’s.
The first thing you notice when you step into Angie’s is how disarmingly cosy it is. There’s no rush. Conversations linger. And in Angelo’s own words, it’s a place “where people enter as strangers and leave as friends.”
What’s the food like?
Let’s talk about the food for a second. Every dish I’ve tried at Angie’s speaks volumes about Angelo’s philosophy—simple things done exceptionally well.
Beef Bacon Fries
The Beef Bacon Fries arrive at your table like a warm embrace: perfectly-cooked fries ensconcing a glorious pool of seasoned, minced beef, cooked in a sauce that somehow manages to be indulgent without being overwhelming, with bacon bits almost artistically strewn across the plate. It’s the kind of dish that disappears faster than you intend.
Beef Burger
The Beef Burger won me over completely. Stacked, messy, unapologetic. It’s a burger that doesn’t rely on gimmicks—just quality beef, cooked right, nestled in a fresh bun with crisp lettuce, softened onions, cheese, and just the right amount of sauce. When I tell Angelo it’s my favourite thing on the menu, he beams with pride and lets me in on his secret: it’s all about nailing the fat-to-meat ratio. “Get that balance right,” he says, “and the burger practically sells itself.” Judging by the outcome, I’d say he’s cracked the code.
Chicken Strips
There are chicken strips, and then there are these chicken strips—golden, crunchy, and comforting. They’re perfectly seasoned, and not the kind you regret ordering halfway through. They come with a dipping sauce that adds a zingy contrast, making them a satisfying snack or starter.
Panko-Crusted Prawns
The Panko-Crusted Prawns are a study in texture—crisp on the outside, juicy on the inside. The panko coating doesn’t overpower; it complements the sweetness of the prawn. Paired with a sweet chilli sauce that leans on citrus and spice, they’re the kind of dish you order ‘for the table’ and then protect fiercely. They’re vying for the top spot on the menu, battling it out with the burger, in my honest opinion.
The verdict
What makes Angie’s special, though, is more than what’s plated. It’s the way Angelo moves across from the kitchen to the tables, checking in, sharing a laugh, or explaining a dish. It’s in the stories behind the plates, the small touches that don’t make it to the menu but stay with you long after.
In a world increasingly dominated by cookie-cutter cafés, regurgitated Pinterest board restaurants and algorithm-driven menus, places like Angie’s are a reminder of what food is really about—connection, community, and care. Supporting local isn’t just a trend. It’s an act of sustaining the people and places that make our cities worth living in. Angie’s isn’t just a restaurant. It’s a labour of love—and in every bite, you taste what is Angelo’s favourite style of cooking as well as ingredient: love.
Fernando’s Findings
#1
Angie’s makes no excuses for what it is. It’s simple, straight up, no-nonsense, and in this day age, most refreshing for being just the way it is.
#2
The plates here are designed to be shared, but the odds are that you won’t want to, and will order a second.
#3
The average cost of a meal for two, minus alcohol, is ₹1,000 (at the time of publishing this review).