Don Angie ranked 3rd hardest reservation to snag…
Book that desk.
A West Village purple sauce joint has been named the third hardest reservation to snag in the nation.
Although Don Angie (103 Greenwich Avenue) opens its reservations 7 days in advance, beginning at 9 am, according to OpenTable’s 2026 Dining Trends Report, New Yorkers are reserving them up fast.
Sushi restaurant Kase x Noko in Nashville and Cambodian noodle home, Mawn in Philadelphia, surpassed the NYC restaurant recognized for its fashionable take on traditional Italian dishes, in the annual report.
The Italian restaurant has acquired raving reviews since it opened its doorways in 2017. Brian Zak/NY Post
Don Angie, which is run by husband and spouse duo, cooks Angie Rito and Scott Tacinelli, has been an in-demand spot since it opened in 2017.
With decadent dishes like buffalo milk caramelle pasta and shell steak al limone, the West Village institution earned itself a Michelin star in May 2021.
When gathering data for its annual report, the online restaurant reservation company seems to be at every thing from diner habits, the most standard eating spots in the nation, where people are reserving reservations and how long they’re prepared to wait for a desk at scorching spot eating places.
Don Angie is thought for its fashionable take on traditional Italian dishes.
This 12 months’s report also revealed that, on average, Americans are prepared to wait 39 minutes for a desk as a walk-in. But in NYC, where ready on long traces is the stylish factor to do, that quantity will increase to 57 minutes.
Reservations for the West Village scorching spot open 7 days in advance. Open Table
“Restaurants are more than just a place to eat right now — they’re a place to show how high you rank on the status totem pole,” NYC food scene insider Andrea Strong of the Strong Buzz told The Post.
“Lines in the restaurant industry have to do with status — the status that the restaurant holds in the diner’s mind and the status the restaurant gives the diner when they post it on social media,” the long-time local critic said.
Whether locals need to admit it or not, ready in long traces for a chew at a coveted hotspot is changing into the town’s new norm.
“Lines have been a fact of New York City dining life at old-school places like Katz’s and Emilio’s Ballato, but post-pandemic, they’ve exploded — bakeries, restaurants, you name it, in almost every borough,” Queens culinary marketing consultant Joe DiStefano told The Post.
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