A sleeper hit that has become a mandatory starter for regulars. The bitter, peppery chrysanthemum greens are piled high and dressed in a sharp, savory garlic-sesame vinaigrette with a mountain of finely grated parmesan cheese. It is a brilliant example in balancing bitterness, fat, and umami, providing a refreshing counterpoint to the rich pastas.
Tips from diners
It looks like a simple pile of leaves, but the dressing is addictive. It's the perfect way to wake up your palate before the heavier courses arrive.
The dish that launched a thousand Instagram posts. Unlike traditional layered lasagna, this version features individual rolls of handmade pasta, filled with a rich sausage bolognese and creamy whipped robiolina cheese. It's baked until the edges are crispy and caramelized, then served in a pool of bright tomato sauce. It is a brilliant example of how to modernize a classic through structural re-imagining.
Tips from diners
One order is designed for two people to share. It's incredibly rich, so don't over-order on other pastas if this is your main event.
Don Angie's refined take on garlic bread. The sourdough base has a great tang and chewy texture, heavily brushed with a garlic-infused butter and finished with fresh herbs. It's served warm and is the perfect vehicle for mopping up any leftover pasta sauces.
A favorite for those who enjoy creative pasta shapes and flavors. The hand-rolled 'bells' of campanelle catch the sauce of sweet corn, tangy pickled chilies, and sharp provolone cheese. It's a textured and flavor-forward dish that showcases the kitchen's innovative approach to Italian staples.
Don Angie is the collaboration between chefs Angie Rito and Scott Tacinelli. The restaurant reinterprets Italian-American classics with modern technique and high-end ingredients, creating a dining experience that is both nostalgic and avant-garde. The stylish, mid-century modern space is one of the city's most difficult reservations, known for its high-energy atmosphere and boundary-pushing dishes.
Reservations open 7 days in advance at 9 AM on Resy. They disappear in under 30 seconds. Be logged in and ready to click—it's one of the hardest tables in NYC.
They hold several bar seats for walk-ins. Arrive at 4:30 PM (before the 5 PM opening) to claim a stool. You can order the full menu at the bar, and the vibe is excellent.
If you can't get the lasagna, the garganelli with broken meatball ragu is a fantastic alternative that still delivers that rich, red-sauce comfort.
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