Watch: How to Make the Delicious Shrimp Parm at N.Y.C.’s San Sabino

Jeremy Repanich
·1 min read

This is episode four of Robb Report’s series Culinary Masters, where we go behind the scenes with some of America’s best chefs to see how their iconic dishes are made. Watch the previous episodes here.

Chefs Angie Rito and Scott Tacinelli have created one of New York’s toughest tables with their West Village hit Don Angie. For the new San Sabino, it looks like there’s no sophomore slump in the offing for the husband-wife duo.

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Opening next door to Don Angie, San Sabino is a continuation of the chef making an ode to the Italian America food they ate growing up, which for Tacinelli was in New Jersey and Rito in Ohio. But what differentiates this new restaurant is a focus on seafood, as well as coastal American cities where there’s an Italian diaspora such as San Francisco and New Orleans.

An early winner on their new menu is a shrimp parm that is more nostalgic for Tacinelli than Rito, as Angie admits to having never heard of shrimp parm growing up in Cleveland. In this latest episode of Culinary Masters, the duo show how they make their take on a northeast classic, but then also show how they make some key changes that make it distinctly their own—from Thai basil to a sweet and spicy arrabbiata that’s punchier and more dynamic than the marinara you might be used to. It’s an excellent dish and reason enough to go to San Sabino—that is, if you can secure a table.

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