Angelo’s: Classic dishes and modern upgrades at newly reopened Aspen eatery

Since 2021, Aspen Hospitality Group has found success with a straightforward business plan that entails buying established local restaurants while keeping the name, culinary concept, and majority of the staff intact.

First, the group acquired Duemani at 216 S. Monarch St. and Acquolina at 415 E. Main St. in a two-restaurant deal. Then in the spring of 2024, they added Casa D’Angelo at 105 Mill St. to their portfolio, which reopened as the newly conceived Angelo’s in June.

“I believe in what we do at Aspen Hospitality Group and I have amazing partners who want to give us opportunities to keep growing,” said managing partner, Carlos Solorzano-Smith. “We believe in Aspen and want to be part of the community.”

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Solorzano-Smith and the team were drawn to the history and legacy of high-quality dining of the space, which operated as Pinion’s for 33 years before transitioning to Tuscan eatery Casa D’Angelo in July of 2021. So the thought was to come in and make some minor adjustments to the space, menu and wine list while keeping the same elevated experience.

“We didn’t change too much, we just wanted to make it better,” Solorzano-Smith said.

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While they were able to keep the original names of Deumani and Aquolina, due to former owner and executive Chef Angelo Elia’s other Casa D’Angelo properties they needed to come up with something that would seamlessly continue what Chef Elia had established, including many of the menu items he developed.

Thus, Angelo’s was born.

“We did our best to try and to keep the heart and soul of the restaurant,” Solorzano-Smith said. “You can’t fix what’s not broken. Why come in and change into something completely new, when locals and tourists already love this place?”

To accomplish that goal, it was important to retain the majority of the staff, both in the kitchen and front of the house, which helps maintain the quality of food and hospitality that guests of the restaurant had become accustomed.

“I have an incredible team. We kept the whole kitchen and pretty much everybody from the front of the house. They know how best to take care of the guests that come here,” he continued. “Our approach is to ask, ‘What tools can we bring to make your life easier?’ I’m not here to tell people, ‘This is the only way to do things.’ We give them the tools and say, ‘OK, go be yourself.'”

It’s a strategy that the new Executive Chef Fabricio Rivas Pinto appreciates. After Pinto spent 10 years in the kitchen of Casa Tua he joined Chef Elia in 2021 at Casa D’Angelo. It was one of the biggest challenges of his life, he described.

“Angelo from the beginning demanded a lot from me as a cook and as a person,” Rivas Pinto explained. “He maintains very high standards in terms of Italian cuisine, his culture, his ingredients, and shared all his knowledge with me. For that, he earned my affection, admiration, and respect.”

One of the few major renovations that AHG implemented for the seven weeks they were shut down was a top-to-bottom kitchen renovation, considering the needs and suggestions of Rivas Pinto and the rest of the kitchen crew. The goal was to create an efficient and navigable kitchen for the staff that knew it best, so they would be immediately set up for success.

“They put this ‘Ferrari’ in my hands to be able to develop my culinary experience and bring the highest level of hospitality as possible to our clients,” Rivas Pinto said. “I feel a lot of support from my kitchen colleagues and Carlos and feel fully capable of moving forward every day in this enormous life project and total blessing.”

In terms of the menu, it still is firmly focused on Northern Italian and Tuscan cuisine of grilled meats, fresh fish, and of course, homemade pasta. Returning diners will notice favorites Branzino al Forno, Veal Parmigiana, and Fettuccine Bolognese from Chef Elia’s menu, which Rivas Pinto learned under his tutelage.

But Rivas Pinto has also been empowered to stretch his culinary ability and add his flair to the menu, witnessed in a few new dishes including specials like a saffron risotto with scallops and the newly added Bistecca Alla Florentina.

The wine program has expanded to include both the Italian classics served in the restaurant’s former iteration as well as a robust selection of French and American wines to give diners more options when pairing with food.

“Food and wine has to go hand in hand,” Solorzano-Smith said. “We approach everything through a lens of hospitality, so it’s, ‘What do our guests like to eat and drink?’ Let us create an experience and offer a diversity of varietals so they can come and really enjoy themselves.”

For more informations and to make reservations: angelosaspen.com.

Sarah Girgis is the Arts and Entertainment Editor for The Aspen Times. She can be reached at 970-429-9151 or sgirgis@aspentimes.com.