James Beard Award winning chef, Jose Garces’ decision to experiment with Amada in Philadelphia before opening a New York outpost is representative of how creative work is moving elsewhere. “I knew that if I wanted to spread my wings a little bit, it might be better in another market,” he explained. “I said to myself, when I come back to New York, I want to come back on my own terms.” – WWD

Perfecting his craft outside of New York allowed Garces to enter the city will a fully developed brand. Amada’s impressive offerings include tapas and empanadas, among more involved options like the Lobster Paella with fava bean salad and pimenton aioli, and Pig Program – “a large format dinner featuring a roasted suckling pig.” – Eater 

The lamb frites from the just-opened NY outpost of @chefjosegarces’ #Amada. ?: @wagtouicz

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You can also ask the chef, “…(Garces and Chef de Cuisine Justin Bogle) to curate the selection for you, beginning at $70 with additional wine pairings beginning at $35.” – Gothamist. Dining at Amada can be a completely custom-tailored, immersive experience.

While Garces is Ecuadorian, his time spent in Spain became a much bigger influence. “I want to take people on a tour of Andalusia,” he said, referring to the sunny, southern, citrus-scented province where he worked, “but also of Spain in general.” Amada, which opened this week, is a nice otherworldly addition to the otherwise stale Battery Park neighborhood.

@chefjosegarces touches on how this opening has been like fulfilling a dream on @wwd ✨ check it out, link in bio.

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