We had a concert at the ACC, so we decided to try Amano in Union Station. It is a very casual space, with a take-out counter and an open kitchen. Service is friendly, if a bit unpolished (servers don't all seem to know the dishes well or the wines). Pacing needs a bit of work as there was a long gap between antipasti and pasta. The food itself was very good. The crudo mixed bay scallops with buttermilk yoghurt, poppy seeds, and apple - light and tangy. The arancini were almost dessert-like - cheese, pear, pancetta, rosemary, burnt honey, all crispy and non-greasy. Both pastas were also great. Farfalle came with an arugula pesto, walnuts, and pecorino. Al dente rigatoni came with a rich beef bolognese. We also enjoyed the salad of julienned raw asparagus, sunflower aioli, and (somewhat MIA) smoked paprika. We tried the special of steamed clams with garlic, basil, and parsley. The clams were fresh, lightly done, and very tasty. The broth was oversalted, negating the pleasure of soaking everything up with bread. For dessert we split a cannoli, which had been prefilled so that the shell was not crisp. I had a nice glass of lambrusco (Villa di Corlo, 2016), which was dry and paired well with the bolognese. Klafouti had a grillo from Sicily, which she felt was a bit one-dimensional. She was happier with the Nonna on the Beach cocktail, featuring mezcal, lemnograss, lime, and chili.
Overall, pretty good if you are in the area. Cheaper (but not better) than Aria. Not quite as reliable as Terroni. We'd go back for another ACC event at least.