Image by Ashley Sears
They’re the hottest young Italian-America chefs, if you’re judging by the buzz. But Angie Rito and Scott Tacinelli are anything but traditional. It’s well known by now, that their Quality Italian chicken parm pizza gave them instant Instagram street cred, and inspired copycats across the country.
Now, with the opening of their new Don Angie in the West Village, the husband and wife “power” couple are proving once again they are not afraid to shake up the old school. The airy and popular corner spot is allowing their inspiration to shine, on a neighborhood that certainly loves creative, intimate restaurants.
Angie recalls, “Last fall we did a pasta Omakase pop-up that was right below our apartment and [made a dish] using Japanese ingredients.” And the buffalo milk caramelle pasta at Don Angie is a riff on that dish: a traditional ricotta filled pasta dough, tie-dyed with sesame paste ribbons and egg-yolk pasta. Dotted with a house made persimmon jam and purple basil, it’s easily one of the most original Italian dishes in a very Italian NYC.
Scott Tacinelli & Angie Rito, by Nicole Franzen
“We sort of take it in a different direction,” she says. “The West Village is pretty saturated with traditional Italian, so we try to make food that’s delicious and interesting. If we find an ingredient that we really like, we’ll make it work.”
Even Chinese? Yep. The Caesar salad is done up with chrysanthemum greens.
What’s next? “A play on a tortoni,” Angie reveals, “an ice cream dessert, where the chefs will fold in cookies from the family owned bakery in Cleveland.”
Like all true Italians, Don Angie’s loves family style dishes, and, like all great Italian cooks, were happy to share their delectable “Lasagna For Two” recipe with BlackBook.