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Restaurants & Bars 4

Amada (long)

JanR | Nov 27, 2005 06:55 AM

Went to Amada last night and now I understand what all the excitement is about. We loved it. I usually don't like a minimalist atmosphere but it really works here. Lighting is perfect. Only complaint is that it's a bit noisy. We soon forgot about that. Our server was wonderful - charming and informative. His name is Brett. I'd been hearing that it's expensive. We share five tapas and each had a dessert (it was plenty for us). Bill was $80 before tip. Not bad at all. We had two glasses of wine each, both tempranillos. I love it that all of the wines are available by the glass. The list is composed mostly of wines from Spain, South America and Portugal. They have a nice selection of sherries and ports. The food comes out as it is ready but when you order cheeses and charcuterie, that usually comes out first. An amuse of flatbread with aioli was brought out first. Our order started with a manchego which was accompanied by lavender infused honey. Next was serrano ham. We also had the garlic shrimp, fried anchovies, and tomato bread with tuna. All delicious. I don't think I would order the anchovies again as I like a strong anchovy taste and these were more like french fries with a subtle anchovy taste. Good, but not what I had expected. There are so many other tapas on the menu that I would like to try next time. For dessert, S.O. had chocolate five ways. I didn't taste it but it was an interesting presentation and he like it very much. I had the chocolate cake with bananas in saffron sauce. Wonderful. I had hesitated because earlier in the evening I heard the next table complaining about a soapy taste to it. When I asked Brett, he told me it had too much saffron for their taste and that it had been adjusted and now, about a half hour later, the problem had been solved. I could taste the saffron and maybe could see how they could have interpreted that way. I didn't and I don't think I would have minded it in its original state. In any case, it's a great dessert. They bring out a kind of flatbread at the end that is sweet with almonds. Very tasty. A wonderful evening. I kind of dread Laban's review because I was able to get in at 6:15pm on a Saturday night after having reserved on OpenTable that morning. Once the review comes out, I'm sure it will be hard to get a reservation. Oh well, they deserve it.

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