A highly acclaimed Italian-American restaurant in New York City, co-owned by chefs Scott Tacinelli and Angie Rito, known for its innovative approach to classic dishes.
Scott Tacinelli is a highly acclaimed American chef, known for his modern and innovative approach to Italian-American cuisine. He is the co-owner of the critically lauded New York City restaurants Don Angie and San...
Insights
ItalianSteakhouseVegetarian Vegan FocusAmericanVegan-friendlyUpscaleDinnerLunchFine DiningCocktail Bar
Last updated: 7/17/2026, 5:06:23 AM
Key Information
Don Angie is a highly sought-after Italian-American restaurant located in Manhattan's West Village. It is renowned for its unique and refined take on classic dishes, making reservations notoriously difficult to secure. The restaurant offers a 'casual elegant' ambiance, focusing on a thoughtfully designed and memorable dining experience.
Customer Perception
Customers consistently praise Don Angie for its exceptional food, particularly highlighting the 'phenomenal lasagna' and unique pasta dishes like the Buffalo Milk Carmelle. Many reviews emphasize that despite the challenge of securing a reservation, the experience is 'worth the hype' and 'every penny.' The staff is frequently commended for being warm, attentive, and contributing to an effortless and welcoming atmosphere.
Additional Details
The restaurant is celebrated for its innovative approach to Italian-American cuisine, often reinventing traditional dishes with a modern twist. Its reputation for being one of the hardest reservations in NYC adds to its allure.
Due to its high demand, securing a reservation can be very difficult. Many customers recommend arriving before opening to try for bar seating as a walk-in option. Dinner is the primary meal service, though lunch has also been mentioned.
Had a phenomenal lunch with the family today. The Chrysanthemum salad was absolutely delicious. The dressing was outstanding. The main event was the lasagna. It was cooked perfectly. The sauce cheese meat wear sublime. Dessert featured a tiramisu and a strawberry ice cream with shortcake both were excellent. It's very difficult to get reservations but my perseverance paid off and we experienced a delightful afternoon. Ana our server was incredible. Very professional friendly and efficient. The atmosphere out side was really good . The weather this afternoon was perfect for NYC. Try and get a reservation you won't be disappointed.
I always wanted to visit Don Angie since five years ago but was never able to get a reservation to fit in my schedule every time when I was in the city (over 100 times). This restaurant was probably the #1 hardest to get a reservation in the city. On the past Sunday, I decided to “walk in” and tried my luck, and guess what? I was so fortunate to have a seat at the bar!!
I asked the waitress what should I try if I can only visit Don Angie once in my lifetime, she suggested the famous chrysanthemum salad as the appetizer and lasagna for the lunch. The chrysanthemum salad was out of the world. Snowy shredded parmesan cheese on top of the fresh chrysanthemum greens well blended with “in-house vinaigrette dressing” was bright, balancing savory and delicious. The pinwheel lasagna was phenomenal. It has very delicate and thin pasta sheet, simmered meet and minimum tomato sauce, and rich, creamy and white béchamel sauce. The portion size is for two or three servings. It is the best lasagna I’ve ever had.
Don Angie is worth the hype and every penny you spent. I would definitely return to try other dishes and highly recommend to everyone visits NYC!!
5
This place was truly exceptional, and I felt genuinely grateful to have been able to secure a reservation. From the moment I arrived, the staff made the experience feel effortless and welcoming. They were warm, attentive, and clearly committed to making sure every detail was just right, which set the tone for an unforgettable meal.
The food was on another level. The Japanese Sweet Potatoes and Buffalo Milk Carmelle were unlike anything I’ve ever tasted—bold, memorable, and absolutely masterful in execution. They weren’t just great dishes; they were the kind of standout flavors that stay with you long after the meal is over. The lasagna pinwheels were another highlight and completely lived up to the hype. Rich, flavorful, and beautifully prepared, they were a must-try in every sense. Even the bread served alongside was outstanding—soft, fresh, and finished with the perfect subtle crunch.
What I appreciated most was the feeling that every part of the experience had been thoughtfully designed. It wasn’t just a dinner; it was a complete experience that felt polished, personal, and deeply satisfying. I left feeling cared for, impressed, and fully content. This is the kind of restaurant you remember, recommend, and eagerly return to.
4
One of the best pasta dishes I’ve had. Everything else just supports it.
The Buffalo Milk Caramelle is a uniquely exquisite pasta. Perfectly al dente with a rich and creamy filling, balanced by candied kumquat and fresh basil that keeps it bright. It leans sweet but has notes of savory. Small portion, but I would easily order two for myself.
The Japanese sweet potatoes deliver on texture with a crispy exterior and soft inside, but the parmesan overpowers and takes away from the natural sweetness.
The Shell Steak al Limone is cooked well and built for sharing. The lemon flavor is strong but smooth without being overly sharp. It is flavorful but a bit lean and not as memorable as the pasta.
Reservations are tough and the space stays busy, but bar seating is manageable with a short wait.
Verdict: Go for the pasta. Build the meal around it.
Caramelle: 9.3
Sweet Potatoes: 7.6
Steak: 7.4
Overall: 8.8
5
We couldn’t get a reservation this time, so we arrived about 40 minutes before opening to be first in line. We were seared at the bar, which worked out perfectly. Tried the lemon steak for the first time and absolutely loved it. The lasagna was as incredible as ever. We skipped the chrysanthemum salad and ordered the sweet potatoes instead—definitely worth it. Everything was fantastic.
