Don Angie

“The pinwheel lasagna is the dish that built this restaurant's reputation and it holds up completely. A whole lasagna roll sliced into spirals and layered with béchamel and meat ragu, it arrives as something that looks elegant and eats like the most satisfying version of a childhood memory you could possibly conjure. The chrysanthemum salad is the order that surprises most tables, floral and bright with garlic and croutons and a dressing that makes the whole thing taste more interesting than a salad has any right to. The stuffed garlic flatbread is the thing you pull apart before anything else and immediately wish you'd ordered two of, cheesy and deeply garlicky in a way that sets the whole tone for the meal. The sourdough pasta in a spicy nduja and mezcal-braised chicken sauce is the pasta that keeps appearing on tables around you, funky and rich with that smoky undertone from the mezcal doing a quiet, important job in the background. The black cocoa tiramisu is the dessert that closes things out in a way that makes you rethink the usual version, a darker, more complex take that's clearly been thought about seriously. Walk-in seating at the bar opens at service and is the best option when reservations aren't available. The Italian Coffee Situation cocktail, their smooth riff on an espresso martini, is the right opening move for the evening.”

“We couldn’t get a reservation this time, so we arrived about 40 minutes before opening to be first in line. We were seared at the bar, which worked out perfectly. Tried the lemon steak for the first time and absolutely loved it. The lasagna was as incredible as ever. We skipped the chrysanthemum salad and ordered the sweet potatoes instead—definitely worth it. Everything was fantastic.”

“I always wanted to visit Don Angie since five years ago but was never able to get a reservation to fit in my schedule every time when I was in the city (over 100 times). This restaurant was probably the #1 hardest to get a reservation in the city. On the past Sunday, I decided to “walk in” and tried my luck, and guess what? I was so fortunate to have a seat at the bar!! I asked the waitress what should I try if I can only visit Don Angie once in my lifetime, she suggested the famous chrysanthemum salad as the appetizer and lasagna for the lunch. The chrysanthemum salad was out of the world. Snowy shredded parmesan cheese on top of the fresh chrysanthemum greens well blended with “in-house vinaigrette dressing” was bright, balancing savory and delicious. The pinwheel lasagna was phenomenal. It has very delicate and thin pasta sheet, simmered meet and minimum tomato sauce, and rich, creamy and white béchamel sauce. The portion size is for two or three servings. It is the best lasagna I’ve ever had. Don Angie is worth the hype and every penny you spent. I would definitely return to try other dishes and highly recommend to everyone visits NYC!!”

“This place was truly exceptional, and I felt genuinely grateful to have been able to secure a reservation. From the moment I arrived, the staff made the experience feel effortless and welcoming. They were warm, attentive, and clearly committed to making sure every detail was just right, which set the tone for an unforgettable meal. The food was on another level. The Japanese Sweet Potatoes and Buffalo Milk Carmelle were unlike anything I’ve ever tasted—bold, memorable, and absolutely masterful in execution. They weren’t just great dishes; they were the kind of standout flavors that stay with you long after the meal is over. The lasagna pinwheels were another highlight and completely lived up to the hype. Rich, flavorful, and beautifully prepared, they were a must-try in every sense. Even the bread served alongside was outstanding—soft, fresh, and finished with the perfect subtle crunch. What I appreciated most was the feeling that every part of the experience had been thoughtfully designed. It wasn’t just a dinner; it was a complete experience that felt polished, personal, and deeply satisfying. I left feeling cared for, impressed, and fully content. This is the kind of restaurant you remember, recommend, and eagerly return to.”

“One of the best pasta dishes I’ve had. Everything else just supports it. The Buffalo Milk Caramelle is a uniquely exquisite pasta. Perfectly al dente with a rich and creamy filling, balanced by candied kumquat and fresh basil that keeps it bright. It leans sweet but has notes of savory. Small portion, but I would easily order two for myself. The Japanese sweet potatoes deliver on texture with a crispy exterior and soft inside, but the parmesan overpowers and takes away from the natural sweetness. The Shell Steak al Limone is cooked well and built for sharing. The lemon flavor is strong but smooth without being overly sharp. It is flavorful but a bit lean and not as memorable as the pasta. Reservations are tough and the space stays busy, but bar seating is manageable with a short wait. Verdict: Go for the pasta. Build the meal around it. Caramelle: 9.3 Sweet Potatoes: 7.6 Steak: 7.4 Overall: 8.8”