Word on the street
What locals are saying
Anjo's carries real pedigree — a lineage tracing back to a 1949 Iowa institution founded by Harry Tancredi, a Termoli native, and his Emilia-Romagna-bred wife Ann — now planted in a Mt. Pleasant strip mall where the dough still does the talking. The crust is the consistent headline: snappy and blistered, pulling off crunchy and chewy simultaneously, backed by a red sauce with genuine depth. Chicken parm, lasagna, and double-baked garlic knots flesh out a tight menu that locals rely on for pickup and delivery, though sporadic order mix-ups and phone-line dead ends have tested the goodwill.
crust that's crunchy and chewy at oncered sauce with real backboneItalian family heritage since 1949solid pickup-and-delivery workhorsegarlic knots worth the trip aloneoccasional order fulfillment fumbles
In the feed
