About Don Angie
There is a small restaurant on Greenwich Avenue in the West Village that has been, for six consecutive years, one of the hardest reservations in New York City. Not because it is new, or because a celebrity is involved, or because a PR campaign generated a queue. Don Angie is hard to get into because husband-and-wife chefs Scott Tacinelli and Angela Rito have created something that people return to again and again: a room that feels like the dinner party you always meant to throw, serving food that rewards attention without demanding it.
The pinwheel lasagna — pasta sheets rolled with layers of beef, pork, ricotta, and mozzarella, sliced tableside like a roulade — has become the restaurant's signature and one of the genuinely iconic New York dishes of the past decade. But the menu extends well beyond it: a chrysanthemum salad dressed with a vinaigrette of cured anchovy and crispy shallot, a veal cutlet buried under a tonnato sauce enriched with bone marrow, black cocoa tiramisu that takes the classic and makes it quietly extraordinary.
The room seats fewer than sixty and was designed with the specific intention of never feeling empty or echoing. Vintage Italian pottery lines the walls. The light is warm. The tables are close enough to feel the energy of the room but private enough to conduct a real conversation. The wine list is Italian-focused, considered, and reasonably priced by West Village standards.
Don Angie received its Michelin star in 2021 and has held it since. The star matters less than the fact that getting a table requires planning and that the planning is always, invariably, rewarded.
