Trending Don Angie Saved The Day…

Sorry I was invited to the dance.

I would have preferred to be a wallflower up against the wall then participate in the dining experience at the wilted Wallflower.

Around for 5 years, Wallflower is an intimate West Village restaurant.

It’s difficult to believe it has endured because nothing about the encounter is worthwhile.

Our server was devoid of personality.

We were initially seated across from the kitchen in the tiny restaurant despite the fact that the place was practically empty at 7pm.

I guess we looked like totally Bridge and Tunnel.

We remedied the ridiculous situation quickly and moved to the front…it was still suffocating.

I ordered a glass of wine which was overpriced and uninspired.

We started with the Tuna Tartare with Meyer Lemon, Aioli, Pickled Shallots and Sourdough which was the only flavorful item we ingested that evening ($19).

The Roasted Sunchokes with Tardivo (radicchio) and Rosemary Mayonnaise was tasteless ($16).

I had to send back my cheeseburger. It was overcooked and overpriced.

The maple bacon was hideous like sucking on a Frye boot.

For $24 no french fries and a tiny side salad, if you can call it a salad…more of a naked lettuce get together.

David’s Ricotta Cavatelli with Maitake Mushrooms, and Broccoli Rabe Pesto was salty and oily ($25).

The evening’s highlight was next door to the withered Wallflower.

We initially kicked the evening off with drinks at the very popular, new Italian-American restaurant, Don Angie.

I must have unwittingly projected a tasteless culinary night because we ordered a pasta dish with our drinks.

We selected a beautifully presented and quite delicious Buffalo Milk Caramelle pasta, resembling old-fashioned candy ($22).

The tubes are filled with ricotta with a brown-butter sauce, honey-pickled persimmon, shallots and basil. The black zebra strips are from black sesame.

Don Angie is the brainchild of married chefs, Angie Rito and Scott Tacinelli, who met at Park Avenue Summer and conjured up a recipe for everlasting love.

Chef Tacinelli went on to be chef de cuisine at Quality Meats.

Angie moved on to Torrisi and then they both joined Quality Italian where they created their signature chicken parm pizza.

The Quality Branded restaurant group is an investor in Don Angie (Smith & Wollensky, Quality Meats, Quality Italian, Quality Eats, Park Avenue).

The bartender was fabulous and turned us onto a terrific sparking California rose, SH’Bubbles ($16) comprised mostly of super old vine Carignan.

I arrived at the restaurant for the 5:30pm opening bell and secured a place at the bar.

By 6pm the attractive restaurant was completely filled with millennials.

Eatly Bird takes on a whole new meaning at Don Angie.

I only wish we never surrendered our spot at Don Angie, skipping the ill advised decision to head next door and experience a truly unimpressive evening at the listless Wallflower.

Don Angie 103 Greenwich Avenue New York City Open Sunday-Thursday 5:30-11pm, Friday-Sunday 5:30-Midnight. Reservations on RESY.com.

Wallflower 235 West 12th Street New York City. Open Sunday 5:30-10pm, Monday-Wednesday 5:30-10:30pm, Thursday-Saturday 5:30-11pm. Reservations on OpenTable.com.