As a chef, when you are able to successfully apply your point of view to a cuisine that may be often overlooked or antiquated, it can easily translate into pure gold. That is exactly what the husband-and-wife duo, Angie Rito and Scott Tacinelli, have done with their genre-bending menu at their Michelin starred restaurant, Don Angie in New York City.

A Caesar salad made with chrysanthemum leaves, BBQ calamari with pepperoni fried rice, and prosciutto and papaya in tamarind are just a few examples of how these two Italian American chefs play with flavors and concepts and walk the fine edge between the familiar and the unknown. 

As we all know, hospitality has to be step in step with the food to really achieve a high level of success, and the team that Angie and Scott have assembled to ensure that each guest feels as though they're family, and by the time you leave, you feel like you've made new friends. This is what happens when you have chefs who are so attuned to what the vision is and can easily and effectively communicate with their staff, which translates into high levels of morale, which then translates into a beautiful and unforgettable dining experience that is so New York, yet so familiar.