Don Angie — Restaurant in New York

I just finished watching a video on EATER About this restaurant and noticed that they use “ PAM COOKING SPRAY”, while making there famous lasagna

Like many nonstick cooking sprays, has raised health concerns due to the ingredients and chemicals involved in its production and use. While it’s marketed as a convenient, low-fat option for cooking, there are several reasons it may not be the healthiest choice, especially for a restaurant that prides itself on quality, from-scratch cooking. Here’s a breakdown of why Pam cooking spray might be considered unhealthy and unfit for use in a high-quality establishment:

Ingredients of Concern

Pam and similar cooking sprays often contain a mix of ingredients beyond just oil, including: • Propellants (e.g., propane, butane, isobutane): • These are gases used to expel the oil from the can. While generally deemed “safe” in small quantities by regulatory agencies, they are derived from petroleum and are not something you’d naturally want in your food. • Heating these gases at high temperatures (like in lasagna baking) can produce harmful byproducts. • Dimethyl Silicone (Anti-Foaming Agent): • This synthetic compound is used to prevent foaming when the spray is dispensed. While it’s considered food-safe in small amounts, it’s an industrial chemical that raises questions for people prioritizing natural and clean eating. • Soy Lecithin: • A common emulsifier in cooking sprays. While derived from soy, it’s often a byproduct of genetically modified (GMO) soybeans and may contain residual solvents from processing.

Aerosolized Nature • Cooking sprays are stored under pressure in aerosol cans. When sprayed, tiny particles are released into the air and can be inhaled, potentially irritating the respiratory system. • The aerosolization also increases the risk of uneven distribution and over-application, which can lead to unnecessary chemical exposure.

Chemical Reactions at High Heat • Toxic Fumes: When heated to high temperatures, the oils and additives in cooking sprays can break down, releasing potentially harmful chemicals. For instance, some cooking sprays have been known to produce polymerized oils or fumes when exposed to very high heat. • Nonstick Coating Risk: Cooking sprays are often used on nonstick pans, which are already prone to releasing toxic fumes (like PFOAs or PFAs) when overheated. Combined with spray, the risks multiply.

Low-Quality Oil Base • Cooking sprays often use lower-quality, highly processed oils, such as: • Canola oil (usually refined and sometimes hydrogenated). • Soybean oil (often GMO and highly refined). • These oils are often extracted using chemical solvents like hexane, leaving behind traces that can be harmful to health.

Alternatives Are Far Superior

For a restaurant that prides itself on quality and scratch-made food, using a cooking spray can feel incongruous with that philosophy. Alternatives include: • Brushing with Olive Oil or Butter: These offer superior taste and avoid chemicals. • Using Silicone Baking Mats or Parchment Paper: These are reusable and non-toxic, eliminating the need for spray altogether.

Summary of Health Concerns

Using a product like Pam cooking spray undermines a commitment to quality, health, and natural cooking because: It introduces unnecessary chemicals and propellants. It relies on highly processed oils with questionable health impacts. It can release harmful fumes when heated. It detracts from the natural, “from-scratch” ethos.

For a restaurant dedicated to making everything from scratch, the use of something as industrial and processed as Pam cooking spray feels out of place and sends the wrong message to customers who expect purity and care in every dish. I hope the owners understand this is just an opportunity for them to align every detail of their cooking process with their core values of quality and...

What makes a dining experience truly unforgettable? Is it solely the culinary artistry, the ambiance, or perhaps the company? While these elements undoubtedly contribute, I recently discovered that the maestro conducting the symphony of service can elevate a meal from merely excellent to absolutely transcendent.

My recent visit to Don Angie was a testament to this, largely due to the extraordinary efforts of its General Manager, Matt Rudolph.

From the moment we stepped through the doors of Don Angie, we were enveloped in an atmosphere of warmth and genuine welcome. It wasn't just a greeting; it was an acknowledgment of our presence, a subtle invitation into their world of Italian hospitality. This immediate sense of ease, I quickly realized, emanated directly from Matt Rudolph. His poise was remarkable, a quiet confidence that permeated every interaction without ever feeling overbearing. He moved through the dining room with an elegant fluidity, an almost balletic grace, overseeing every detail with an intuitive understanding of what makes a guest feel valued.

Throughout the evening, Matt Rudolph exemplified service of the highest caliber. He possessed an uncanny ability to anticipate needs before they were even articulated. Our water glasses were always filled, our wine recommendations impeccable, and any query answered with a thoughtful consideration that went beyond mere information. What truly set him apart, however, was his simultaneous professionalism and an almost Netflix-special-worthy sense of humor. He seamlessly weaved witty observations and perfectly timed quips into conversations, transforming routine interactions into genuinely entertaining moments without ever detracting from the refined dining experience. It was clear that he had instilled this same meticulous attention to detail in his entire team, who mirrored his dedication to providing an experience that felt both effortless and deeply personalized.

But it was his hospitality that truly distinguished the evening. Matt Rudolph didn't just manage; he connected. He engaged with diners not as patrons, but as cherished guests in his own home. He shared insights into the menu with genuine passion, recounted anecdotes about the origins of certain dishes, and even subtly guided conversations with an amiable charm that made us feel as if we were among friends. This was not practiced politeness; it was an authentic desire to ensure every individual felt comfortable, cared for, and thoroughly enjoyed their time.

The culinary offerings at Don Angie were, of course, magnificent. Each dish was a vibrant celebration of authentic Italian flavors, executed with precision and artistry, and all infused with that edgy New York nature that sets Don Angie apart. Their famous pinwheel lasagna, for instance, isn't just a dish; it's a statement—a bold, innovative take on a classic that perfectly encapsulates the restaurant's sophisticated yet rebellious spirit. This isn't your nonna's traditional Italian, it's a brilliantly refined and utterly unique experience, distilled into every exquisite bite.

Yet, it was the intangible contributions of Matt Rudolph – his unwavering dedication to service, hospitality, and an almost regal poise, all delivered with an expert comedic timing – that transformed a superb meal into an truly indelible memory. He is not merely a manager; he is the heart and soul of Don Angie, and his presence alone makes a visit an absolute necessity.

Get this man a...

If I have to name my Top 3 Restaurants in New York City, Don Angie would easily be in that list. Hands down one of the best and most enjoyable dining experience of my life!

To start with, this restaurant already holds a special place in our hearts because this is where we held our small post City hall wedding celebration last year and I fondly remember how they made us feel special and gave us that corner table on the right side, upon entering the restaurant. We had the most wonderful meal as we toasted to our newly married bliss. Since then, we were captivated and vowed to come back as often as possible.

Coming back however proved to be quite a challenge because they were always full and it was so hard to get a reservation. On our wedding anniversary, we tried to come back but couldn't get a reservation. Fast forward to 3 weeks ago, and just after finishing watching Tootsie on Broadway, I got an alert from Resy that there was an available table and so we immediately grabbed it.

It turned out to be the wedding anniversary celebration that we initially hoped for and more. Damien warmly welcomed us and upon finding out from us that we were there for our wedding celebration last year, he personally made sure that we were really taken care of. He asked Kyle to personally look after us and our table and the rest of the evening went by perfectly. We initially were dreaming about their lasagna but we felt celebratory so we indulged in ordering more and trying their other dishes which were all honestly incredible.

My husband especially loved the Stuffed Garlic Flatbread and with all those melted cheese, it was a thinner pizza. Delicious! I got to try the prosciutto with melon and wow, what a revelation. We of course ordered the lasagna (and ended up taking this home instead) but we were distracted by the two other pasta dishes which were scene stealers in a way: the Sopresinni with Smoked Mussels and the Buffalo Milk Caramelle. These two dishes were so unbelievably mouthwatering good! All of these paired perfectly with their prosecco too! And lastly, even if we were full, we just couldn't pass up on the dessert we had in mind because, we wanted to bring back the memory of our wedding night, so we had the Honey Zeppole which was made of Sicilian Pistachio and Whipped Robiola. So divine!!

I will let the rest of my pictures tell the story. Anyone who appreciates incredible food and fantastic service deserves to experience all that this place has to offer. One for the books! Thanks again Damien and Kyle for taking such great care of us, it was absolutely...