Don Angie

The story

Crafted with passion, served with love

Where Italian-American Cooking Gets Reinvented

On Greenwich Avenue in New York City's West Village, Don Angie is the project of married chef duo Angie Rito and Scott Tacinelli — two cooks with deep roots in the Italian-American tradition and a clear appetite for pushing it forward. Their cooking draws on the genre's most beloved touchstones: antipasti, baked pastas, ragus, meatballs, parm — and then reframes them with multicultural influences absorbed from living and cooking in New York City.

The Food

The menu honors the backbone of Italian-American cooking while refusing to be predictable. Think Eggplant Pinwheel Lasagna, Shrimp Parm Meatballs, Campari & Orange Sticky Ribs, and Spiced Lamb Ragu alla Marsala — dishes that feel immediately comforting but arrive with unexpected turns. The cooking is generous in spirit: layered, molten, copious in the way that a proper Italian-American table demands.

The People Behind It

Rito and Tacinelli bring genuine family history to the restaurant. Their debut cookbook, Italian American, traces the cuisine through the stories of immigrant grandparents and great-grandparents on both sides — a reminder that this food is not nostalgic for nostalgia's sake, but rooted in real lives and real kitchens. The book organizes itself around the pillars of Italian-American cooking — cold and hot antipasti, ragus, lasagna, meatballs — and has been recognized as an authoritative voice on the genre.

The restaurant's wine program earned a Wine Spectator Award of Excellence in 2023, a reflection of the care that goes into every part of the experience, not just what's on the plate.

The Atmosphere

Don Angie serves lunch and dinner in a setting that fits its food: warm, grounded, and thoroughly West Village. It's the kind of place where the Italian-American table — with all its abundance and history — feels entirely at home in one of New York City's most storied neighborhoods.