Angie's

Angie's is a small, homey breakfast spot where plates come generously portioned and the food leans comforting and familiar.

Diners frequently praise the corned beef hash, biscuits and gravy, and large pancakes, and many reviews note that eggs and omelettes are made to order with care.

The room feels like a neighborhood morning stop — welcoming hosts, fresh-scented cooking, and a menu that mixes classic French toast and specialty pancakes with house-made sourdough and notable sides like home fries.

Service is personal and unhurried, which matches the made-from-scratch approach.

The menu centers on big, comforting breakfast plates: blueberry and banana pancakes (often described as plate-sized), challah and cinnamon French toast, and house-made corned beef hash that reviewers call a must-try.

Biscuits and gravy, sausage gravy heavy with sausage, skillet potatoes/home fries, and omelettes like Greek and Western appear repeatedly in praise, alongside standout touches such as garlic sourdough, gluten-free English muffins, and excellent, freshly brewed coffee.

Breakfast, or 'breaking the fast,' has changed significantly over the years. In ancient times, it often consisted of simple foods like porridge. By the colonial period in America, hearty breakfasts featuring meats and breads became popular. Connecticut, with its rich agricultural history, contributed to this evolution, embracing local ingredients like corn and dairy. As society progressed into the industrial age, breakfast began to reflect the busier lifestyles of workers, leading to quicker options, yet still holding onto its comforting roots. The transformation of breakfast is a fascinating journey through time, showing how far we’ve come from those early morning meals.

Tucked into Torrington, Angie's has earned a reputation for hearty, home-cooked breakfasts and generous portions that draw locals and visitors alike.

The kitchen favors classic comfort breakfast: house-made corned beef hash, plate-sized pancakes, biscuits smothered in sausage gravy, and varied French toast specials that rotate on weekends.

Patrons return for both the food and the manner in which it’s served.

One diner urged visitors to "Highly recommend that corned beef hash!!!" (Chrissy Star), while another singled out the gravy's quality: "The sausage gravy she makes is the best I’ve ever had" (Zach Warner).

Another regular noted the scale of the pancakes, saying simply, "Pancakes are as large as the plate" (Michelangelo Pirrello).

The result is a no-frills, familiar place where plates are generous, flavors are straightforward, and the meal often feels like a small-town Sunday at the table.

In colonial Connecticut, breakfast was a simple yet hearty affair, often featuring local staples. Families typically started their day with foods like cornmeal mush or porridge, which provided the necessary fuel for a day of hard work. Additionally, apple cider was a common morning beverage, reflecting the state’s abundance of orchards. This blend of practical and seasonal ingredients underscores how breakfast was not only about nourishment but also about community and local agriculture. The communal aspect of sharing breakfast in Connecticut helped strengthen bonds among family members and neighbors alike.