Husband and wife team, Scott Tacinelli and Angie Rito, let their deep Italian-American roots influence the menu in their latest venture together, as the owners of sleek new New York restaurant and bar Don Angie.
Scott Tacinelli and Angie Rito’s updated Escargot Oreganata, where the traditional baked clams are swapped for American Peconic Bay snails.
Located in Manhattan’s West Village, Tacinelli and Rito have slapped a new spin on the Italian-American dining they grew up among here at Don Angie; their innovative approach to classics and traditions highlighted in Neapolitan dish Escargot Oreganata, where clams are swapped for American Peconic Bay snails; or BBQ Calamari, where marinated-then-grilled calamari are dished out on a bed of pepperoni and banana pepper jasmine fried rice, which puts a spicy take on the ubiquitous fried rings.
Sharing plates, appetisers, and main dishes star alongside an ever-changing handmade pasta selection—whilst the wine list (with some 125 Italian-American wines) and cocktail programme will be led by Bryan Schneider of the Clover Club, and include tipples such as Fiasco Spritz, an inventive libation that showcases a house blend of ten different aperitivi; and Nonna’s Little Nip, with grapefruit, Prosecco, and Carpano Bianco.
Italian references are dotted throughout Don Angie, GRT Architects creating an inviting and rich interior that puts greys, brass, and subtle red accents to use. Flattened arches feature prominently throughout resplendent with dark Bardiglio marble; which also adds to the checkerboard pattern across the restaurant floor, reminiscent of the classic Italian-American tiled vinyl flooring.
Photography, Ashley Sears / Liz Clayman / Dara Pollak / courtesy Don Angie New York
