In 2015, Chef Keith Yonker's dream of living in Northeast Tennessee came true when Eastman Chemical Co. hired the Chicago-area native to be the company's artisan chef and oversee its seven cafes. Yonker later opened The Angry Italian in downtown Bristol.
Billed as a Chicago-inspired pizzeria, the restaurant started out in a small storefront on a side street and quickly gained a faithful following. Pizza is a big draw, including Chicago deep dish choices, which contain over 1.5 pounds of Wisconsin mozzarella, hand-crushed Roma tomatoes and a variety of topping choices. They also require 45 minutes preparation time.
