wedges of crusty italian bread and rolls dipped in extra virgin olive oil and dusted with garlic, herbs, spices and romano cheese... topped with broasted vegetables. abundanza!!
Poultry
The Mediterranean
breast of chicken rubbed with ginger, garlic parmesan cheese and lemon. with seasonal vegetables and tarragon rice
Rosemary Lemon Chicken
chicken breast rubbed in rosemary, garlic parmesan cheese & lemon with steamed seasonal veggies over cous cous
Garlic Chicken
generous chicken breast encrusted with toasted & fresh garlic, parmesan cheese and topped with sun dried tomatoes, artichoke hearts and cous cous
Seafood
Jamaican Jerk Salmon (wild Caught)
rubbed with authentic jamaican spices and broiled. with roasted herb & cheese potatoes and steamed vegetables. maybe served dry, wet, or blackened
Mahi Mahi
broiled with olive oil and topped in mango salsa; with rice pilaf & steamed veggies
Vegan
Any Chicken You Want
choose from any of our chicken dishes and we'll make it vegan!
Bricks In The Road
"bricks" of tofu baked with ginger & garlic, on a "road" of wild rice pilaf and veggies
Pasta
Penne Arrabiata
spicy hot, creamy and rich with tomato, our arrabiata is made the florentine way, topped with romano
Seafood Ravioli
shrimp, cream cheese and ricotta stuffed ravioli baked until crisp and then blanketed in a light cream chipped smoke salmon (wild caught) sauce
Florentine Cheese Ravioli In Bechamela Sauce
topped with portabella mushrooms, broccoli, walnuts and romano cheese
It's an art gallery, it's a restaurant. When Keith Pierce originally leased the building on Nine Mile, he used it as a studio. In a former life, it was an office and garage. Pierce, who lived in Europe for five years and studied cooking in Italy and France, says he always knew he would open a restaurant. The office space became a gallery, and when he began to renovate the garage, Angel’s Café emerged.
Originally it was called Angel's Garage Café, "but no one got it," Pierce laughs. Now that Ferndale has spiffed up that portion of Nine Mile with wide brick sidewalks and lots of park benches and potted flowers (and a plethora of new restaurants), Angel's has a prime location.
Selected hot dishes have been added to the café's original soup and sandwich menu (although it is still limited to five sandwich selections).
Specials on both nights we visited were ravioli with a choice of exotic fillings (portabello mushrooms, snow crab, three-cheese), as well as a choice of sauces. Another special was three-berry soup, a cold sweet soup served in a beautiful teacup. It hit the spot on a hot day.