“He did not want a diner. He did not want a restaurant. He wanted something different.”

And not because there isn’t a lot to talk about -- actually the opposite. It’s because you’re sitting across from someone who genuinely loves what they do, has lived a really interesting path, and can talk about it in a way that just pulls you right in.

That’s exactly how it felt when Steve sat down with me on Beyond the Plate with Carol -- Episode 7.

And honestly, I had one of those moments during this conversation where I thought… wow, this really makes sense. Not just what he’s built, but why he built it the way he did.

Because after 39 years in this business, I can tell you -- not everyone builds something that actually fits their life.

Steve did.

And I love that.

Didn’t Follow the Obvious Path

When Steve sat down with me on Beyond the Plate with Carol -- Episode 7, one of the first things we talked about was how he ended up here.

Because on paper, it doesn’t make sense at first.

Architect… to Angela’s Pasta & Cheese Shop?

But the second he explained it, I thought -- okay, now this makes total sense.

He didn’t want the late nights. He didn’t want the liquor-heavy model. He didn’t want the kind of restaurant that takes over your entire life.

He wanted something in food -- but on his terms.

And honestly? That is a very smart decision.

The more we talked on Beyond the Plate, the clearer it became that this wasn’t some random pivot.

This goes all the way back.

Riding his bike to Atlantic Wine & Cheese as a kid. Being fascinated by what he saw. Discovering things he had never experienced before.

And then later, traveling through Maine, seeing those specialty food shops, those little places filled with character and detail.

That kind of thing sticks with you.

And I love stories like this, because what looks like a big career change is often just someone coming back to something that was always there.

That’s exactly what this felt like.

Angela’s isn’t new.

It’s been around for 45 years. It’s an institution in Manchester.

And that comes with pressure.

There are regulars. Expectations. A reputation you don’t get to mess with.

What I really respected -- and we talked about this on Episode 7 -- is that Steve didn’t walk in trying to completely reinvent it.

He built on it.

He respected what people already loved and layered in his own attention to detail, his own energy, his own perspective.

That’s the right way to do it.

If you’ve been there, you already know.

And if you haven’t -- you need to go.

Because this isn’t just running in and grabbing one thing.

You walk in and you start noticing everything.

The shelves. The wine. The cheese case. The prepared foods. The little details you didn’t expect. The thing you came for… and then the three other things you suddenly decide you need.

And that’s not accidental.

That’s design.

That’s someone thinking through how people move, how they discover, how they experience a space.

And you can feel that the second you walk in.

This is something I always pay attention to -- and Steve gets it.

The layout.
The energy.
The flow.
The freshness.
The way things are displayed.

All of that creates a feeling.

And customers might not always be able to explain it, but they know when something feels right.

That’s what good operators do.

They build the feeling.

And you can hear him talk about that throughout Episode 7 of Beyond the Plate with Carol -- it’s very intentional.

Okay… we HAVE to talk about the Italian.

Because if you know, you know.

And if you don’t? This is me telling you -- go find out.

I loved this part of the conversation because you could hear how much thought went into it.

The bread. The texture. The balance. The tomatoes. The pickled onions. The oil.

He talked about it like someone who has obsessed over every detail until it’s right.

And honestly? That’s exactly what you want.

I also love that he’s confident about it.

Say it’s the best.

Stand behind it.

That’s fun. And it makes people curious.

One of the moments that really stayed with me from this conversation on Beyond the Plate was when Steve talked about kids coming in and getting little treats.

Something small. Something simple.

But something they remember.

And that’s how places become part of people’s lives.

Not just through the big things -- through the little moments.

The thing you always got as a kid. The place your parents brought you. The thing you now bring your own kids back for.

That’s powerful.

And he understands that.

We talked about staff too, and I really appreciated how direct he was.

He wants people who fit.

People who understand that yes, it’s fun -- but it’s only fun because someone is doing the work to make it feel that way.

And that’s true everywhere.

Customers should feel the fun.

They shouldn’t feel the pressure behind it.

But it’s there.

And good teams understand that balance.

This is the part I get really excited about.

Because this is where Angela’s becomes more than a shop.

Cooking classes. Wine tastings. Events.

Darryl and I went to one of the chef classes, and it was such a great experience.

And what I love is how this brings people into the space in a completely different way.

It builds community.

It supports local chefs.

It keeps things evolving.

That’s smart.

We talked about this on Episode 7 and I have to say -- this impressed me.

Simple system. Clear process. High quality.

Weekly email.
Orders by Wednesday.
Fish in Thursday.
Pickup Friday.

That’s it.

And the focus is exactly where it should be -- not cheaper.

Better.

I love that.

If I had to sum this up, it’s this:

Steve built something that actually fits his life.

Not what sounds impressive.

Not what people expect.

What works for him.

And everything he talked about -- the food, the store, the staff, the experience -- it all comes back to that.

He knows what he likes. He pays attention. And he built something around it.

That’s powerful.

Full episode is live now -- Episode 7 of Beyond the Plate with Carol.
Find us on YouTube at youtube.com/@beyondtheplatewithcarol,
on Spotify, and everywhere you listen to podcasts.

Go check out Angela’s Pasta & Cheese Shop in Manchester -- and go hungry. Trust me. Get the Italian. And don’t rush it… take a look around. That’s part of the experience.

-- Carol

LISTEN + FOLLOW

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ABOUT CAROL ERICKSON

Carol Erickson has owned Red Arrow Diner since 1987 -- four locations across
New Hampshire, open 24/7. She started Beyond the Plate to tell the real stories
behind the people who make New England's food and hospitality scene what it is.
Not just what's on the menu. What's behind it.
Red Arrow Diner: redarrowdiner.com | @redarrow24diners owned Red Arrow Diner since 1987 -- four locations across New Hampshire, open 24/7. She started Beyond the Plate to tell the real stories behind the people who make New England's food and hospitality scene what it is. Not just what's on the menu. What's behind it.

Red Arrow Diner: redarrowdiner.com  |  @redarrow24diner