Restaurant Makeover of the Moment: Don Angie’s ‘Tonnato Vitello’

Image: Don Angie's tonnato vitello

You say vitello tonnato, they say tonnato vitello, let’s call the whole thing off.

On second thought, let’s don’t. Vitello tonnato, that improbable if classic marriage of meat (veal) and fish (tuna) in a pungent and salty sauce of pureed anchovies, capers, and mayo is turned on its head — literally — at Don Angie, the much-in-demand Italian-American phenom in the West Village. The dish here, which is reimagined as a pounded scallopini of raw tuna draped over a spicy veal tartare (hold the mayo), is so unorthodox that the words in the name have been re-ordered: Tonnato vitello.