Don Angie

Scott Tacinelli’s path to the culinary world was unconventional. Raised in New Jersey in an Italian-American family, he grew up surrounded by home cooking traditions from his mother and grandparents. However, he initially pursued a career in advertising sales, working for CBS Radio for eight years before realizing his true passion lay in the kitchen.

Determined to make the switch, Tacinelli enrolled in the French Culinary Institute, where he honed his technical skills. Before even graduating, he secured a line cook position at Park Avenue Seasons, where he quickly rose to sous chef. It was here that he met Angie Rito, and their professional and personal partnership began.

Tacinelli went on to become Chef de Cuisine at Quality Meats, where he played a key role in developing creative, high-end menus. In 2012, he and Rito joined forces to launch the opening menu at Quality Italian, blending American steakhouse traditions with bold Italian flavors.

In 2016, the duo opened dinnertable, an intimate 19-seat speakeasy restaurant in the East Village, where their unique interpretations of Italian classics—particularly lasagna variations—earned them widespread acclaim.

Their success led to a partnership with Michael Stillman and Quality Branded, and in 2017, they opened Don Angie in New York City’s West Village. The restaurant became known for its modern yet nostalgic take on Italian-American cuisine, featuring bold flavors, meticulous technique, and creative presentations.

Tacinelli’s culinary approach is rooted in tradition but unafraid to challenge conventions, making him one of the most exciting figures in contemporary Italian-American dining today.

Growing up in Cleveland, Ohio, Angie Rito was surrounded by the aromas of her family’s Italian bakery, Rito’s Bakery, which has been a local institution since 1965. From an early age, she learned the intricacies of baking, cooking, and running a business, setting the foundation for her dream of opening her own restaurant.

Rito’s restaurant career began in New York City—but in the front of the house as a captain at Park Avenue Seasons. However, her passion for cooking led her to transition into the kitchen, where she worked her way up from line cook to sous chef, ultimately meeting Scott Tacinelli, her future husband and business partner.

She refined her Italian culinary expertise at Torrisi Italian Specialties, a celebrated restaurant known for its innovative take on Italian-American cuisine. In 2016, Rito and Tacinelli launched dinnertable, a 19-seat speakeasy restaurant in the East Village, where their unique and creative approach to Italian cuisine—particularly their innovative lasagna—earned critical acclaim.

In 2017, Rito and Tacinelli partnered with Michael Stillman and Quality Branded to open Don Angie, a modern Italian-American restaurant in New York City’s West Village. The restaurant quickly became a sensation, drawing praise for its inventive pasta dishes and contemporary take on classic Italian flavors.

Today, Angie Rito is recognized as one of the leading voices in modern Italian cuisine, blending tradition with innovation to create dishes that honor her heritage while pushing culinary boundaries.

Scott Tacinelli’s path to the culinary world was unconventional. Raised in New Jersey in an Italian-American family, he grew up surrounded by home cooking traditions from his mother and grandparents. However, he initially pursued a career in advertising sales, working for CBS Radio for eight years before realizing his true passion lay in the kitchen.

Determined to make the switch, Tacinelli enrolled in the French Culinary Institute, where he honed his technical skills. Before even graduating, he secured a line cook position at Park Avenue Seasons, where he quickly rose to sous chef. It was here that he met Angie Rito, and their professional and personal partnership began.

Tacinelli went on to become Chef de Cuisine at Quality Meats, where he played a key role in developing creative, high-end menus. In 2012, he and Rito joined forces to launch the opening menu at Quality Italian, blending American steakhouse traditions with bold Italian flavors.

In 2016, the duo opened dinnertable, an intimate 19-seat speakeasy restaurant in the East Village, where their unique interpretations of Italian classics—particularly lasagna variations—earned them widespread acclaim.

Their success led to a partnership with Michael Stillman and Quality Branded, and in 2017, they opened Don Angie in New York City’s West Village. The restaurant became known for its modern yet nostalgic take on Italian-American cuisine, featuring bold flavors, meticulous technique, and creative presentations.

Tacinelli’s culinary approach is rooted in tradition but unafraid to challenge conventions, making him one of the most exciting figures in contemporary Italian-American dining today.