See: How to make delicious shrimp parm in NYC’s San Sabino

Rob Report’s Culinary Masters

Chefs Angie Rito and Scott Tacchinelli have created one of New York’s toughest tables with their West Village hit Don Angie. For the new San Sabino, it seems there isn’t much of a shortage for the husband-wife duo.

Opening next door to Don Angie, San Sabino is a continuation of the chef’s take on the Italian American food he ate growing up, which was at Rito’s in New Jersey and Ohio for Technelli. But what sets this new restaurant apart is its focus on seafood, as well as coastal American cities with Italian populations like San Francisco and New Orleans.

An early winner on their new menu is a shrimp parm that’s more nostalgic for Tacinelli than Rito, as Angie admits she’s never heard of shrimp parm being raised in Cleveland. In this latest episode of , the duo shows how they put their spin on a Northeastern classic, but also how they make a few key changes that make it distinctly their own—Thai Basil. From a sweet and spicy arrabetta that is more spicy and vibrant. Compared to the marinara you may be used to. It’s a great dish and reason enough to visit San Sabino — that is, if you can secure a table.

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