The foodture is now.
Angel Randolph and her fiancé Eddie Barnz are opening their second restaurant location, Back to the Foodture II, at SouthSide Works on Tuesday, May 4. Hours are noon to 8 p.m. Tuesday through Saturday.
They plan on selling more than 115 flavors of wings, nearly 40 burgers and dozens of french fry combos at the spot at 2667 East Carson St., which is roughly 900 square feet.
The couple debuted the original Back to the Foodture in Pitcairn — named in honor of the 1985 flick “Back to the Future” — in June 2019. They didn’t need a time-traveling DeLorean to share the news. Thanks to word of mouth, customers flocked to the eatery for food as well as the collection of vintage toys.
“We like to say that we’re all about food, family and fun,” says Randolph, who serves as head chef and comes up with most of the over-the-top recipes.
Big sellers include the Buggie Burger with two beef patties, a fried egg, bacon, tomato, lettuce and mayochup served between two grilled cheese sandwiches.
That comes with a monstrous side of RJ’s loaded fries topped with shredded cheese, melted cheddar cheese, bacon, sour cream and green onions.
Before Covid forced Back to the Foodture to operate as a takeout-only operation, brave souls from around the country stopped in to tackle the restaurant’s Life After Death Wing Challenge: Devour a dozen wings doused in homemade Carolina reaper sauce and sit for five minutes without taking a sip of water and you get $10 off your next meal. It also includes your picture — accented by a tiny halo — on the wall.
Not into spicy grub, but still want to prove gastronomic strength? Opt for the Ready to Die Burger Challenge: 30 minutes to finish off four beef patties piled high with steak, bacon, onion rings, lettuce, tomato, pickles, a fried egg and special sauce, fries and a Pepsi. You’ll leave with a “I Cheated Death” certificate and a few extra pounds.
Randolph and Barnz will continue the food feats on the South Side.
Throughout the pandemic, they’ve been busy bottling their Angel’s Revenge hot sauce and Angel Dust seasoning (which they plan to sell at the restaurant and in local stores), perfecting their potato chip flavors and collecting more toys and historical relics to showcase in their new digs. Donations are being accepted.
In the future, Randolph and Barnz hope to open more Back to the Foodture locations in Pittsburgh and beyond.
By all accounts, they won’t need a flux capacitor to make that dream a reality.
