Martha is the queen of many things, especially knowing good food. Don Angie, one of her go-to Italian restaurants, sits in the heart of the West Village. “For Italian, Don Angie in the village is the hot spot,” Martha told the New York Post in 2018.
In 2023, she welcomed Don Angie and San Sabino chef-owners Angie Rito and Scott Tacinelli on her show Martha Cooks to showcase how their signature pinwheel lasagna and Parmesan-topped chrysanthemum salad are made. Of course, I had to go and try these dishes myself.
During my visit to Don Angie, I sat down with the chefs and asked them about their experience cooking with Martha in her kitchen. “I’m not gonna lie, I was kind of intimidated,” Rito said. “She’s a legend; it was kind of an out-of-body experience to be honest, being in that kitchen.”
“And then she gave us eggs to take home—probably the best eggs I have ever eaten,” Tacinelli said.
The menu highlights the iconic lasagna, chrysanthemum salad, and black cocoa tiramisu, but it also includes so many other delicious dishes. The setting is as inviting as the food; the windows face the lively West Village, and the cozy interior exudes instant charm. To start the night, we ordered cocktails: The Italian Coffee Situation, Two Yoots, and an IL Colombo. They were all as beautiful as they were flavorful, featuring biscotti-infused vodka and charred grapefruit paired with mezcal.
For appetizers, we tried the stuffed garlic flatbread and the chrysanthemum salad. This salad is a clever take on a classic Caesar, with Japanese mayonnaise, sesame, and garlic, topped with plenty of Parmesan cheese. Their seasonal pineapple and coppa salad stood out with its refreshing flavors from the Thai basil. But my favorite from the first course has to be the BBQ calamari. Calamari is always a go-to Italian dinner appetizer, but this version came with pepperoni fried rice and was topped with herbed labneh, making it unforgettable.
After watching the Martha Cooks episode, I have a greater appreciation for how Don Angie’s pinwheel lasagna is made. It’s truly a labor of love filled with layers of cheese and slow-simmered red sauce with meat. It’s the perfect dish to order and share with the table, and it’s served with a side of homemade focaccia bread for soaking up every bit of sauce.
While the lasagna is the showstopper, the other pasta dishes are not to be missed. We ordered the Buffalo Milk Caramelle and the Sourdough Cacciatore, both equally over-the-top. To round out the meal, we also indulged in the Veal “Da Pepi” and a side of the Japanese Sweet potatoes, which were creamy and coated in sumac for an extra kick of flavor.
Credit:
Courtesy of Brandon Morabito
Just when you think it can’t get any better, the desserts arrived. The Black Cocoa Tiramisu was truly outstanding—crispy feuilletine is layered underneath the cream and powdered black cocoa for an unexpected but delightful crunch. For a lighter finish, we enjoyed the seasonal cantaloupe sorbetto and Fior Di Latte mochi. If you prefer ending your meal with something cold, I highly recommend trying their sorbets or the mochi for a more savory treat.
New York’s food scene can feel overwhelming with so many talented chefs and restaurants to choose from, but Martha always points us in the right direction. She was right—Don Angie really is a hot spot. I can’t wait to return, and the next time you’re in New York, be sure to make time for dinner at Don Angie in the West Village.
Dining and Cooking