Scott Tacinelli & Angie Rito, Chef-Partners at Don Angie & Quality Italian

Scott Tacinelli & Angie Rito are the husband-wife Chef-Partners behind the highly accoladed West Village restaurant Don Angie. Married in Florence in 2015, the couple shares a deep passion for the food traditions of all cultures, especially Italian, and have developed a unique style of cuisine that draws influence from their Italian-American family traditions, travel experiences and life in New York City. Scott and Angie are veterans of the New York dining scene; in addition to opening the East Village restaurant Dinnertable together, the duo are known for creating the menus at Quality Italian, a modern adaptation of an Italian-American steakhouse, where they developed the iconic Chicken Parm Pizza, as well as the seasonally evolving concept, Park Avenue. Scott also spent time in the kitchen at Quality Meats under Chef Craig Koketsu, while Angie fine-tuned her Italian culinary craft working under Rich Torrisi and Mario Carbone at Torrisi Italian Specialties. In October 2017, Scott and Angie opened a small space in the West Village where they showcase their love and passion for modern Italian American Cuisine. Since opening, Don Angie has received numerous accolades including a two-star review and critic’s pick from The New York Times, recognition among Esquire’s best new restaurants in America, and inclusion in Time Out’s 100 Best New Dishes for Scott and Angie’s signature Lasagna for Two. Scott and Angie were named among Zagat’s 13 Under-the-Radar Chefs to Watch in NYC in 2017, New York’s Rising Star Chefs in 2019, and they earned James Beard Award nominations for Best Chef New York State in 2019 and 2020.

Scott Tacinelli & Angie Rito Open Don Angie in New York

Husband-and-wife chefs reinvent Italian-American dining at their West Village destination

Don Angie, a modern Italian-American restaurant and bar in New York City’s West Village, is now open.  Don Angie marks the third collaboration of husband and wife chef team Scott Tacinelli and Angie Rito, formerly of the acclaimed pop-up restaurant dinnertable, and Quality Italian, where they invented the renown “Chicken Parm Pizza”. Scott and Angie’s deep Italian-American roots, as well as their numerous trips to Italy are on display at Don Angie, where guests will enjoy nods to Italian-American family favorites and references to regional Italian traditions as they are reinvented with a Modern American dining sensibility. Nestled on the corner of Greenwich Ave and West 12th, Don Angie is an innovative new dining destination for a creative approach to Italian fare in one of New York City’s most charming neighborhoods.

At Don Angie, Rito and Tacinelli give old school Italian-American dishes a fresh look.  For example, in their Escargot Oreganata the first ever American Peconic Bay snails replace the usual baked clams in an otherwise traditional Neapolitan style preparation of garlic, oregano and breadcrumbs; while Langoustine “Cocktail” takes a coastal Italian favorite and turns it on its head as the delicate raw langoustine pieces are dressed with Cocchi Americano foam and Grapefruit. For the BBQ Calamari with Pepperoni Rice and Herbed Yogurt, marinated-then-grilled calamari are served over a bed of pepperoni and banana pepper jasmine fried rice, creating a slightly spicy and fragrant take on the ubiquitous fried rings; while the Chrysanthemum Salad is a unique approach to the classic Caesar in which herbaceous Chinese chrysanthemum greens are tossed with sesame breadcrumbs, Parmesan and a Caesar-style dressing of garlic, anchovy, lemon juice and the Italian fish sauce, colatura.

Don Angie will feature an ever-changing selection of handmade, seasonal pastas. For the Sopressini & Mussels, smoked paprika is worked into the pasta dough to visually replicate the smoked mussels that have been marinated in paprika oil and lime juice and tossed in a sauce of Peroni, Pimenton and Cilantro. Oversized garganelli are tossed with guanciale, Pecorino and San Marzano tomatoes in the Garganelli Gigante with Broken Meatball Ragu; and delicate Stracchino Gnocchi are coated in a white and black Poppy Seed Pesto with mizuna and chives. Inspired by her Sicilian grandfather’s favorite after dinner snack—a single perfectly ripened persimmon—the Buffalo Milk Caramelle with Persimmon and Black Sesame features a two-toned pasta dough filled with seasoned Italian buffalo milk ricotta and served in a brown butter sauce flecked with pieces of honey-pickled persimmon.