actually chefs that don't sound like they are of some higher order of human beings. Just a group of passionate people that want to deliver a great experience
I work part time as a prep chef for a casual fine dining restaurant besides studying at university and it REALLY made me appreciate how much effort those workers are putting in on a daily basis. Incredible! Sadly many guests still don’t appreciate all the work.
For those of you who haven't gotten it - they put out a book called Italian American. I'm a professional chef and it is an exceptional read! They put great modern spins on classic Italian dishes so its not like every other "red sauce" place you would see in Little Italy. Excellent work Chef!
@@mslillian4232 thats what washing hands is for you know you have 100 trillion bacteria in your body? you are made of bacteria? everything is bacteria? its when you dont have bacteria that you get sick and die. stop using hand sanitizer every 10 minutes, its giving you mental illness tell me youre OCD by telling me youre OCD
Impossible not to root for these people. Not pretentious and really love their food / restaurant. You can tell how they go out of their way to compliment and make the staff feel good about what they do. It's hard to fake that.
@@RoyNatianSome dishes are meant to be made with dried pasta. If you watch Alex French Guy's pasta series on TH-cam, he explains how painfully difficult it is to make your own dry pasta. Using De Cecco for certain dishes is perfectly valid.
@@RoyNatian Not every dish is meant to be eaten with fresh pasta. When a restaurant says that their pasta is hand-made in-house, it's always in reference to their fresh pasta, such as we can see being done in this video. The reason for using De Cecco Dry Pasta is because fresh pasta can literally not be "al dente", as it has too much moisture and is too soft even before being cooked, and there's a lot of pasta dishes that are served "al dente", especially in traditional Italian cuisine. There's literally only ONE restaurant in the WORLD that makes their own dry pasta in-house: Luciano Cucina Italiana in Rome, Italy by Michelin-Star Chef Luciano Monosilio. It's really not economically feasible to make your own dry pasta whatsoever, let alone doing so in the USA. To give an example of how difficult or even ludicrous it is to expect a restaurant to make their own dry pasta is the equivalent of a restaurant being expected to grow and harvest their own rice on-premises. It's literally not within the skillset, man-power, or financial abilities of a restaurant to do so. Hope that makes sense.
You can literally do it yourself. They showed all the steps and the recipe isn't hard. The prep time is what's going to take you an entire day, since you have no experience, to do what they make in a few hours. 100% Possible though.
@@Joe-d3t1t I know... we have a parrot so ZERO non stick in the house-all cast iron'/stainless... just finished making Takoyaki here-cast iron no issues. No Pam needed. These two are awesome to watch though-they LOVE food... it show thru them and their staff
They feel like a couple of guys who one day said "why the hell not" and accidentally got a Michelin star. Love their down to earth and approachable energy.
ohhh that lasagna looks amazing... This Husband and Wife duo is awesome as well, great staff, you can tell they all adore these two. Hope they stay open for years and years!
Just want to shout out to all the Mexicans in theses top restaurants. I remember once Bordouin said the amount of talent that came from Puebla was mind blowing.
@dpclerks09 I never said that.. I shouted out to the Mexicans, and specifically from Puebla. whether they are brown, black, white, or Asian type of Mexicans.. I didn't involve race, because I don't a care about race, I was talking about a geographic delimitation of modern states.
Never seen anyone do lasagna like that, but it makes so much sense! Those caramelli raviolis look insane as well. Mouth was watering watching every dish get prepared.
A lot of hard work every day at Don Angie's restaurant. They must be exhausted when they are finished for the day. Such dedication. The unique dishes look delicious.
Truly a labor of love… work work work and then more work , that’s is what a real restaurant life is like,, I did it for 40 years and boy I don’t miss it at all..
Bravo Ragazzi, Bravo ! From our kitchens in Merano Italy to yours, Your food looks great !! Next time I'm in your neighborhood, we're comin in to taste it !
Wonderful cuisine - recipes, please !!!! And so labour-intensive, but prepared with a ton of love and respect for the ingredients. Next time I am in NYC I gotta go there ...
Its great to see Scott Hyper-focus on the cooking the passion for the craft really comes through, I'll have to stop by maybe see the parm arm tattoos. I am heavily into Italian cuisine as its part of my family and look forward to having some from Your restaurant
It's places like this that I can honestly say I won't move away from NYC. They present fantastic food and don't go overboard with prices. As a customer, your timing has to be on point because they gain popularity quickly.
I like this kind of mise en place atmosphere. Everyone knows what they need to do but still have fun and enjoying what they’re doing. So many times you see the high end place everyone looks so miserable and unhappy.
Great video! I’ve never been very big on Lasagna but honestly these guys make it look worth while. 🔥 Then again i’ve never ordered it at a “fancy” restaurant so i just haven’t had good lasagna i think. 🤣
that's for staff meal. The restaurant I work at has many things in dry storage, the freezer and walk-in fridge that have never been our menu either. We have tyson frozen chicken tenders for god sakes. I work in a high end restaurant. We love chicken tenders at the end of a long shift
@@dathunderman4 So who is gonna cater an entire meal on top of the work they already do then? People who work in the food industry often don't eat well.
Probably meant their fresh pasta. Dried pasta is completely different and most Italians buy it rather than make it. It’s like comparing long grain rice to risotto rice.
I’m recommending switching vodka sauce used for lobster with a Pilsner beer and keeping salt levels low for the pasta. Nice work on the ricotta filled pasta.
@@sbblmb plenty high-end restaurants use non-stick spray, it's not bIzArRe at all...and how exactly is this restaurant a shitshow? u sound bitter n resentful n pointless
Does this place even have a website? I searched for nearly 30 minutes and can't find one online. I just wanted to look at the menu but am having no luck.
Haterz come out with the De Cecco pasta boxes in the back. Jealousy much ? They're hand rolling and then thinning then hand blanching delicate sheets of ethereal lasagna sheets and some trash talkers who didn't get a sat night booking crash the comments section. 😂 I love how invwntive these dishes are, its elevated recipes. The algro dolce aspect with the Caramelles and honey persimmon sauce- genuis ! Don Angie's cookbook is now on my shopping Chris mass list. What a smart way to serve lasagna...I'm obsessed with trying Chysanthemum leaves now. Each leaf hand picked !!! YAS !!! Respect.
People who have never been to Italy, but learned in New York believing they were learning from their grandmother, take a tour of Italy after exporting the real techniques, Italian cuisine is technical and above all varied
I waited tables when I was in college. Restaurant business is tough. Long hours, late nights. Most people don't really make much money. It's an industry for young people for the most part. There's no way I could do that job today.
Wow! Your creations are mouthwatering. Correct me if I'm wrong, but I think your executive sous chef is a Filipino, Denver Castro. Very proud Filipino here 👏
They should change the name to "there is no other way" cause they say that a lot! Seriously though i appreciate the quality and labor that goes into making the best possible dishes. consistently and at quantity. Impressive.
Glad to see you both have an Italian flair. Seems everyone else (non - Italians) rides on our greatness. Glad to see Italians bringing a sense of authencity with their credentials to your dishes. 🇮🇹🇺🇲💯
The fact that Chef Denver went from Panda Express to Sous chef at a Michelin-starred restaurant is insanely impressive
And he mentioned it like it was nothing
Panda Express is fine dining... You ain't know?
he’s got the Filipino advantage 👨🍳
@TakeaSwigofTheJuice they think it's mcdonalds
all chefs have potential, they have to start somewhere. Panda express also is a well oiled machine thats why people go there. no surprise there
actually chefs that don't sound like they are of some higher order of human beings. Just a group of passionate people that want to deliver a great experience
Big egos
Love the behind the scenes food prep. Working in the food industry or any service industry is no joke. It’s harder than it looks
I wish they were paid more. It’s a shame they aren’t.
I work part time as a prep chef for a casual fine dining restaurant besides studying at university and it REALLY made me appreciate how much effort those workers are putting in on a daily basis. Incredible!
Sadly many guests still don’t appreciate all the work.
Ummm it looks pretty hard
For those of you who haven't gotten it - they put out a book called Italian American. I'm a professional chef and it is an exceptional read! They put great modern spins on classic Italian dishes so its not like every other "red sauce" place you would see in Little Italy. Excellent work Chef!
Touching dough with bare hands 😢 this is why I don't eat out. People are gross and not hygienic.
@@mslillian4232there’s this thing called washing your hands
theyre business owners. not chefs anymore obviously. there are better dishes/books out there.
@@mslillian4232 thats what washing hands is for
you know you have 100 trillion bacteria in your body? you are made of bacteria? everything is bacteria?
its when you dont have bacteria that you get sick and die. stop using hand sanitizer every 10 minutes, its giving you mental illness
tell me youre OCD by telling me youre OCD
How ironic that they are doing modern Italian with the help of a chef who used to work in a modern Chinese Restaurant (Panda Express)....
I got the pleasure to work with these two, and their knowledge and professionalism is some of the best in the industry!
Great to hear 👍🏾
... their knowledge and professionalism are* some of the best
Impossible not to root for these people. Not pretentious and really love their food / restaurant.
You can tell how they go out of their way to compliment and make the staff feel good about what they do. It's hard to fake that.
Not hard to fake, but you can tell when it's fake. And they seem very genuine.
Ok, but they have De Cecco pasta on the shelf in back and they say "all our pastas are hand made..." suspicious.
@@RoyNatianSome dishes are meant to be made with dried pasta. If you watch Alex French Guy's pasta series on TH-cam, he explains how painfully difficult it is to make your own dry pasta. Using De Cecco for certain dishes is perfectly valid.
@@ZainxIqbal that’s not relevant. They said all their pasts were hand made yet there’s pre-made pasta behind them.
@@RoyNatian Not every dish is meant to be eaten with fresh pasta. When a restaurant says that their pasta is hand-made in-house, it's always in reference to their fresh pasta, such as we can see being done in this video.
The reason for using De Cecco Dry Pasta is because fresh pasta can literally not be "al dente", as it has too much moisture and is too soft even before being cooked, and there's a lot of pasta dishes that are served "al dente", especially in traditional Italian cuisine.
There's literally only ONE restaurant in the WORLD that makes their own dry pasta in-house: Luciano Cucina Italiana in Rome, Italy by Michelin-Star Chef Luciano Monosilio. It's really not economically feasible to make your own dry pasta whatsoever, let alone doing so in the USA.
To give an example of how difficult or even ludicrous it is to expect a restaurant to make their own dry pasta is the equivalent of a restaurant being expected to grow and harvest their own rice on-premises. It's literally not within the skillset, man-power, or financial abilities of a restaurant to do so. Hope that makes sense.
The way they prepare their lasagna is absolute insanity. What a bucket list dinner for me
You can literally do it yourself. They showed all the steps and the recipe isn't hard. The prep time is what's going to take you an entire day, since you have no experience, to do what they make in a few hours. 100% Possible though.
@@Mutiny960p
Why the Pam at 1:30 tho.
@@Joe-d3t1t I know... we have a parrot so ZERO non stick in the house-all cast iron'/stainless... just finished making Takoyaki here-cast iron no issues. No Pam needed. These two are awesome to watch though-they LOVE food... it show thru them and their staff
They feel like a couple of guys who one day said "why the hell not" and accidentally got a Michelin star. Love their down to earth and approachable energy.
"everybody gets a crispy piece" I love how they're sharing something they had in their childhood with everyone.
ohhh that lasagna looks amazing... This Husband and Wife duo is awesome as well, great staff, you can tell they all adore these two. Hope they stay open for years and years!
Just want to shout out to all the Mexicans in theses top restaurants. I remember once Bordouin said the amount of talent that came from Puebla was mind blowing.
Also Salvadorans, Guatemalans, Ecuadorians, etc. they're from all over. It's like saying "shout out to all the whites/blacks working in kitchens!"
@dpclerks09 I never said that.. I shouted out to the Mexicans, and specifically from Puebla. whether they are brown, black, white, or Asian type of Mexicans.. I didn't involve race, because I don't a care about race, I was talking about a geographic delimitation of modern states.
I hope they get paid properly -laughs cynically the whole structure of american capitalism in the microcosm if a celebrated restaurant
Chef Scott seems like a great boss! Very cool and respects his team🙌
Never seen anyone do lasagna like that, but it makes so much sense! Those caramelli raviolis look insane as well. Mouth was watering watching every dish get prepared.
Rh
Love their down to earth energy, everyone looks happy in this kitchen.
the reason this restaurant is great is because their recipes are accessible yet so damn impressive. very few restaurants do this
What does this comment even mean?
You don't need expensive equipment or impossibly technical techniques to make them. But they are very unusual and beautiful @@Gravy_Master
Also, I bet the sex is amazing
A lot of hard work every day at Don Angie's restaurant. They must be exhausted when they are finished for the day. Such dedication. The unique dishes look delicious.
Looks delish and the owners seem like they take great pride in their food and they seem like very delightful people! I would love to work for them.
I love how this guy keeps laughing that she does it better and faster than him 😂 so genuine and endearing
I bet the sex is amazing
A cheese restaurant is my kind of place! Every bit of that looks amazingly delicious.
Give us all the cheese!
These guys have so much passione!!! And they seem like regular, cool people!
Kudos to them!
I have never had the chance to eat here and I LOVE Italian food. I have had friends tell me it’s fabulous. My wish is to go one day.
I have never seen lasagna prepared that way.. It looks amazing and I want to eat in that restaurant
Truly a labor of love… work work work and then more work , that’s is what a real restaurant life is like,, I did it for 40 years and boy I don’t miss it at all..
work,* work*, work* and then more work,* that* is what *real restaurant life is like.* I did it for 40 years ...
Bravo Ragazzi, Bravo ! From our kitchens in Merano Italy to yours, Your food looks great !! Next time I'm in your neighborhood, we're comin in to taste it !
“Am I getting in today?”
… “you’re the first person in line”🤣🤣🤣
Learning something new,and seeing how everything works to come together as a great dish.this what makes a team ,working as a team.
LOVE this series
Apart from the obviously amazing food, it seems like a really nice work environment for the staff.
rolled lasagna is my favorite! I love spinach, ricotta and prosciutto as a filling.
You all seem like super sweet people. Would absolutely love to try your food someday. I wish you the greatest of success.
All of those dishes look absolutely delicious, oh, and that lasagna! 😋
There's truly nothing quite like a good lasagna that gets me absolutely bricked up
Wonderful cuisine - recipes, please !!!! And so labour-intensive, but prepared with a ton of love and respect for the ingredients. Next time I am in NYC I gotta go there ...
I love her and it's been insane to get RSVP. Been trying for a whole year lol
Its great to see Scott Hyper-focus on the cooking the passion for the craft really comes through, I'll have to stop by maybe see the parm arm tattoos. I am heavily into Italian cuisine as its part of my family and look forward to having some from Your restaurant
Such a lovely couple and staff. Kudos to them all‼️👏🏼
Restaurant looks very dialed in. Would love to eat there some day. Also, I think they make electric/power parmesan cheese graters.
9:18 Parm Arm tattoo 😂 What a great team and a great resto!
Every dish looks awesome
It's places like this that I can honestly say I won't move away from NYC. They present fantastic food and don't go overboard with prices. As a customer, your timing has to be on point because they gain popularity quickly.
The Parm coverage on that salad is dope
that lasagna looks incredible, the prep work there is insane.
No.
Love these videos, thanks Eater!
Thanks for watching!
Finally Iv been waiting for so long for this
Everything they make looks so good!!!
I would love to watch more of these videos that was great
Shout out to Chef Denver. You don't hear about that enough. From Panda to a starred kitchen? Damn!
Going to plan a trip to NY just to try this lasagna!!! Great video!
the Mise En Place is incredible
Hypnotizing dishes!!mouthwatering!
I love that she says that she hopes the food is “soulful”
📿🙏🏼
Oh my, everything looks so delicious 😋
Their pasta dough looks incredible. Need to learn how to make mine that well. Think mine is usually a little too hydrated.
Great insights into what it is that makes a high quality restaurant work
Mmm, def added to the Going To list and lots of good ideas to riff off of. I like that green olive and crouton dish.
Good luck with getting a table, man. They've been booked out constantly for years.
Not only fresh pasta tastes amazing. It's also fun to make from scratch.
ok
Looks fabulous great video
I like this kind of mise en place atmosphere. Everyone knows what they need to do but still have fun and enjoying what they’re doing. So many times you see the high end place everyone looks so miserable and unhappy.
This looks so good!
Love these 2
Great video! I’ve never been very big on Lasagna but honestly these guys make it look worth while. 🔥
Then again i’ve never ordered it at a “fancy” restaurant so i just haven’t had good lasagna i think. 🤣
Rolled lasagne, I love the idea of that 😀
interesting that they say they make all the pasta yet at 4:53 there are tons of boxes of pasta on the rack. 🕵♂
I just had breakfast. Now I am hungry. Lasagna rolls and everything looks great!!
Finally a mise en place episode😭😭😭
What was that spray @1:30??? I have never seen such a thing here in Italy .
Cooking spray (low-quality oil mixed with solvents to make it sprayable) is the one super-American thing that is so irritating here.
Amazing restaurant, I can't wait to visit
Lots of cooking tips here. Small steps but important.
"Each and every one of our pastas are handmade"…… yea but at 0:09 I see those boxes of De Cecco stacked in the back😂😂
that's for staff meal. The restaurant I work at has many things in dry storage, the freezer and walk-in fridge that have never been our menu either. We have tyson frozen chicken tenders for god sakes. I work in a high end restaurant. We love chicken tenders at the end of a long shift
@@iancharlesspretty whack that you’re working at a restaurant and they want to feed you Tyson chicken nuggets of all things
@@dathunderman4 So who is gonna cater an entire meal on top of the work they already do then? People who work in the food industry often don't eat well.
i worked there. it''s not for the staff meal. we supplemented the fresh pasta with dry when needed. @@iancharless
Probably meant their fresh pasta. Dried pasta is completely different and most Italians buy it rather than make it. It’s like comparing long grain rice to risotto rice.
Okay this place needs to be a destination on everyone’s next trip.
I’m recommending switching vodka sauce used for lobster with a Pilsner beer and keeping salt levels low for the pasta. Nice work on the ricotta filled pasta.
I'd die happy after a big bowl of that salad
Food looks superb👍
So inspiring. Thank you.
This looks delicious, I hope I get to eat there one day.
chef really solve the problem for crispy lasagna
So many delicious dishes! Yum!
11:04 So bizarre to see non-stick spray at such a high level
This, my thoughts exactly. Exposes the whole shitshow that is this restaurant
@@sbblmb plenty high-end restaurants use non-stick spray, it's not bIzArRe at all...and how exactly is this restaurant a shitshow? u sound bitter n resentful n pointless
Does this place even have a website? I searched for nearly 30 minutes and can't find one online. I just wanted to look at the menu but am having no luck.
Anyone have tips on getting a RSVP?
OMG! If I ever get back to NYC, I'm coming to eat.
Super likable, down to earth couple. Folks you could feel good about giving your money to
Haterz come out with the De Cecco pasta boxes in the back. Jealousy much ? They're hand rolling and then thinning then hand blanching delicate sheets of ethereal lasagna sheets and some trash talkers who didn't get a sat night booking crash the comments section. 😂 I love how invwntive these dishes are, its elevated recipes. The algro dolce aspect with the Caramelles and honey persimmon sauce- genuis ! Don Angie's cookbook is now on my shopping Chris mass list. What a smart way to serve lasagna...I'm obsessed with trying Chysanthemum leaves now. Each leaf hand picked !!! YAS !!! Respect.
love you guys
The amount of cheese used here makes me veryyyy happy!
I'm drooling!
I go every year for my birthday!!!!!! 🎉 I feel lucky to live in NYC.
Don Angie has become an institution in NYC. For me this restaurant is much better than Carbone in its on right.
Chef Denver got that island accent ! 🇵🇭 Kuya gonna open up his fusion joint in the future !
So hard to get reservations at this place, hopefully one day!
Try the line!
Amazing!
People who have never been to Italy, but learned in New York believing they were learning from their grandmother, take a tour of Italy after exporting the real techniques, Italian cuisine is technical and above all varied
I waited tables when I was in college. Restaurant business is tough. Long hours, late nights. Most people don't really make much money. It's an industry for young people for the most part. There's no way I could do that job today.
thank you guys for making sure we get to have a taste of heaven before we die.
Wow! Your creations are mouthwatering. Correct me if I'm wrong, but I think your executive sous chef is a Filipino, Denver Castro. Very proud Filipino here 👏
If you can, try making your own lasagna pasta. It's heavenly.
The parm arm reminds me of the Geico commercial
Looks great
They should change the name to "there is no other way" cause they say that a lot! Seriously though i appreciate the quality and labor that goes into making the best possible dishes. consistently and at quantity. Impressive.
They also say "acutally", "basically" and "like" a lot. Especially the lady with the glasses is a burden to listen to.
They said that every single one of their pastas is handmade... what are those 15 packs of De Cecco pasta doing at 0:32 then? Is that for family meal?
You sure caught them, a whole 15 boxes of DeCecco means they're not for real, seems to be what this comment section thinks. LOL
@@laerwen ?
Next visit to NY I will eat here!
Glad to see you both have an Italian flair. Seems everyone else (non - Italians) rides on our greatness. Glad to see Italians bringing a sense of authencity with their credentials to your dishes.
🇮🇹🇺🇲💯